Menu for Le Rendez-Vous Bed & Breakfast

Le Menu
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Small Plates

Le Menu

Les Hors D' Oeuvres‏

9 Pate Maison House duck pate

13 Ris de Veau Pan seared sweetbreads over tangy mushroom confit

12 Saint jacques au noilly pratt, gratinees Scallops gratinees with noilly pratt vermouth

12 Moules Marinieres Mussels cooked in white wine

8 Escargots Au Chablis Snails in garlic butter and chabils

11 Trio de Champignons Wild mushrooms and brie wrapped in a puff pastry with red wine demi, beurre blanc

9 Brie en Croute Baked Brie stuffed with apricot glaze over caramelized apple sauce

Les Potages

6 Soupe a L' Onion Gratinee Baked onion soup

6 Vichyssoise Cold leek & potato soup

Soupe du Jour Soup of the day market price

Les Salades

7 Salade "Le Rendez - Vous" House salad with dressing vinaigrette

7 Salade de Betteraves Roasted beet salad topped with warm goat cheese

7 Salade d'Epinards Spinach salad, bacon vinaigrette, caramelized shallots, tomato, and blue cheese

9 Saumon Niçois Salmon, anchovies, olives, and classic niçoise vegetables over mixed greens

Specialties of the House (served with Anna potatoes and veg du jour)

24 Saumon "Le Rendez-Vous" Pan seared Atlantic salmon with orange basil cream sauce

27 Crevettes Farcies Crab and vegetable stuffed shrimp with Beurre blanc

26 Cabrilla Grenobloise Egg battered sea bass, croutons, capers, lemon, brown butter

28 Saint-Jacques Pan seared jumbo scallops over roasted garlic aioli

Le Poisson de Jour Fish of the Day‏ market price

65 Chateaubriand Bearnaise Sauce for 2 Raosted beef tenderloin with herbs de provence and bearnaise sauce

31 Filet au Poivre Vert brandy flambéed pepper filet with green peppercorns

31 Mignons de Veau au Calvados Veal medallions with caramelized apples and apple brandy demi-glace

21 Coq au Vin Pan seared breast and braised leg with red wine demi-glace, bacon, mushrooms, onions

28 Canard Montmorency Roasted duck with griottines‏ cherries

31 Beef Wellington Puff pastry wrapped beef tenderloin, foie gras, mushroom duxelle, truffle demi-glace

20 Assiette Vegeterienne Chef's choice

Mid Day Menu (served with small house salad)‏

10 Sandwich de Poulet et Brie Brie, chicken and roasted mushroom on house french bread with roasted red pepper aioli

10 Croque Monsieur Dijon mustard bechamel battered ham and gruyère sandwich

15 Boeuf Stroganoff Beef tenderloin, paprika, dill, and sour cream

15 Steak Frites Seared beef flat iron steak with house shoelace french fries

15 Foie de Veau aux Oignons Seared veal liver with‏ sherry glazed onions

14 Duck Confit Parmentier Layered duck confit, sautéed spinach, mashed potato, and melted cheese

15 Bouillabaisse Tomato fish stew, scallop, shrimp, salmon, mussels, seabass. Served with croutons and rouille (can substitute for house salad)

14 Cassoulet de Saint-Jaques House spice seared scallops‏ with a white bean cassoulet

Desserts

7 Crème Brûlée

10 Crépes du Jour

10 Grand Marnier Souffle

7 Charlotte Verrine

9 Chocolate Cake

Small Plates

5.5 Mussels Steamed mussels with white wine cream herb broth

5.5 Brie en Croute Baked brie in puff pastry with a pear butter sauce

5.5 Mini Wellington small wellingtons with truffle demi glace

5.5 Frog Legs fried frog legs with provençal tomatoes

5.5 Shrimp Crab stuffed shrimp with beurre blanc

5.5 Escargots Snails cooked in garlic butter

5.5 Seared Salmon on croustinis with lemon aioli

5.5 House Pate House made coarse duck liver pate

5.5 Duck Confit Dijonaise pulled duck confit on croustinis

5.5 Roasted Beets au Chevre Roasted beets layered with goat cheese