 |
|
|
|
 |
|||
 |
|||
 |
|||
|
|||
|
|||
 |
|||
| Appetizers | |
| Escargots du Chambertin |
10 |
| traditional parslied garlic butter and toast points | |
| English Pea Cakes | 9 |
| a light purée of English peas garnished with a tomato basil relish and mascarpone cheese |
|
| Bacon Wrapped Dates | 9 |
| medjool dates wrapped in apple wood smoked bacon with bleu cheese fondue | |
| Fig Bruschetta | 9 |
| crusty french bagette with fig preserves, prosciutto, and bleu cheese | |
| Artisanal Cheese Plate | 14 |
| an adventurous selection served with fresh fruit, crostini | |
| Roasted Red Pepper Hummus | 8 |
| purée of garbanzo beans, garlic, cilantro, roasted red peppers, served on a grilled flour tortilla with fresh corn chips |
|
| Sauté Brie | 10 |
| creamy brie lightly sauté, served atop crusty french bread with caramelized apples and fresh fruit |
|
| Rene Luncheon Specialties | |
| Chilled Seafood Sampler | 22 |
| Maine lobster, shrimp and scallop with cilantro pesto and avocado sauce | |
| Crepes Pompadour* | 16 |
| two crepes filled with tender pieces of chicken simmered in a creamy béchamel sauce, topped with béarnaise |
|
| Cilantro Crusted Scallops | 16 |
| sweet, seared succulent scallops crusted with cilantro pesto | |
| Mushroom Streudel | 12 |
| assorted mushrooms sauté in garlic and thyme, tossed with feta and provolone cheese encased in puff pastry |
|
| Sand-Dab | 16 |
| sweet, delicate flatfish sauté and finished with beurre noisette | |
| Five Cheese Ravioli | 12 |
| an exquisite balanced medley of creamy ricotta, mascarpone, gouda, freshly grated parmesan and romano cheeses, topped with cilantro pesto |
|
| Mango Black Pepper Glazed Pork | 16 |
| medallions of pork sauté in a mango sauce served with mango, black bean, green onion salsa |
|
| Petite Filet | 22 |
| four ounces of center cut beef tenderloin served with béarnaise sauce | |
| Eggs Benedict* | 11 |
| two poached eggs and canadian bacon on an english muffin, topped with hollandaise | |
| Rene Luncheon Sandwiches | |
| Kobe Burger* | 12 |
| one third pound American kobe beef topped with irish cheddar cheese | |
| Ahi Tacos | 15 |
| grilled and shredded ahi tuna folded in a flour tortilla with tomato avocado salsa, pineapple habanero hot sauce and red cabbage slaw |
|
| BLT with Tomato Bisque | 12 |
| applewood smoked bacon, lettuce, vine ripened tomatoes, and honey mustard served with a cup of our tomato bisque |
|
| Chicken Salad Croissant | 12 |
| our signature chicken salad with apples and walnuts served with a freshly baked croissant and a side of fresh fruit |
|
| Monte Cristo | 13 |
| ham, turkey and swiss cheese dipped in egg batter, sauté | |
| Falafel | 9 |
| a garbanzo bean cake sauté and served in a pita pocket with a spicy tomato relish, tahini sauce and served with a small side salad |
|
| Torta | 12 |
| seasoned beef, shredded, served on a ciabatta roll with grilled onions, cheddar cheese, and guacamole |
|
| French Dip | 14 |
| thinly sliced roast beef cooked in au-jus on a toasted sour dough roll | |
| Fresh from the Garden | |
| Grilled Ahi Tuna Salade* | 22 |
| marinated and seared ahi tuna, served over spring greens with, pickled ginger, chilled cappelini, sesame seeds and toasted macadamia nuts |
|
| Spinach and Tofu Salad | 11 |
| tender baby spinach leaves tossed with hazelnut vinaigrette, garnished with soy marinated tofu, fresh strawberries, orange supremes and toasted almonds |
|
| Carrot and Arugala Salad | 9 |
| arugala, shredded carrots, grapes, raisins, dried cranberries, red onion, toasted almonds and sesame seeds |
|
| Basil Crusted Salmon Salad | 17 |
| basil crusted sauté alaskan salmon, red onions and mandarin oranges over spring greens with an orange basil vinaigrette |
|
| The Best Baked French Onion Soup | 9 |
| caramelized onions seasoned with saffron, laced with brandy and sherry topped with four cheeses |
|
| Creamy Sweet Corn Soup | 8 |
| tender sweet corn simmered in a vegetable stock and garnished with smoked chile cream | |
| Tomato Bisque | 8 |
| a creamy purée of tomatoes, cream and basil | |
| Gazpacho | 8 |
| a chilled soup of fresh tomatoes and lively garden vegetables | |
| Portobello Bisque | 9 |
| portobello mushrooms and sherry finished with a drizzle of white truffle oil | |
| Gluten-Free Menu | |
| Escargots du Chambertin | 10 |
| with toast points and traditional parslied garlic butter | |
| Bacon Wrapped Dates | 9 |
| medjool dates wrapped in applewood smoked bacon with bleu cheese fondue | |
| Basil Crusted Salmon Salad | 17 |
| asil crusted salmon, red onions, oranges and orange basil vinaigrette | |
| Petite Filet | 22 |
| four ounces beef tenderloin with béarnaise sauce | |
| Carrot and Arugula Salad | 9 |
| arugula, carrots, red grapes, raisins, dried cranberries, red onion, toasted almonds and sesame seeds | |
| Tomato Bisque | 8 |
| a creamy puree of tomatoes, cream and basil | |
| Creamy Sweet Corn Soup | 8 |
| tender sweet corn simmered in a vegetable stock, garnished with smoked chile cream | |
| Garden Fresh Gazpacho | 8 |
| chilled tomato soup with fresh vegetables | |
| Sauté Brie | 10 |
| creamy brie lightly sauté, served with caramelized apples and fresh fruit | |
| Sand-Dab | 16 |
| sweet, delicate flatfish sauté | |
| Mango Black Pepper Glazed Pork | 16 |
| medallions of pork tenderloin sauté in a mango sauce served with mango black bean salsa | |
| Falafel | 9 |
| a garbanzo bean cake sauté with a spicy tomato relish, tahini sauce and served with a small side salad | |
| Chilled Seafood Sampler | 22 |
| Maine lobster, shrimp and scallops with cilantro pesto and avocado sauce | |
| Cilantro Crusted Scallops | 16 |
| sweet, seared succulent scallops crusted with cilantro pesto | |
| Fruit and Cheese Platter | 16 |
| an assortment of cheeses and fresh fruit | |
| An eighteen percent gratuity will be added for separate checks and parties of seven or more. |
