Le Rendez-vous Bistro Francais - Fuld menu

Cognac, Luxardo Triplum, lemon

No.3 London Dry Gin, lemon, simple syrup, Champagne

Champagne, Marie Brizard Creme de Cassis

Purity organic Vodka, lemon, Angostura bitters-soaked sugar cube, Champagne

Absenthe, sugar cube, Evian

Plymouth Gin, Luxardo Maraschino, Pages Creme de Violette, lemon

Purity organic Vodka, Lillet, dry Vermouth

Soup of the day

Cold potato leek soup

Roasted duck with kirsch soaked Morellos

Spinach salad, bacon vinaigrette, caramelized shallots, tomato blue cheese

Pan seared sweetbreads over tangy mushroom confit

Pear Butter Sauce

Whitebean Fricassee

Seared beef flat iron steak with house shoelace french fries

Breaded frog legs, pan fried, over tomato provencal and salad with balsamic reduction chive oil

Beef tenderloin, paprika, dill, cornichons sour cream

Truffle Demi

Seared veal liver with sherry glazed onions

Roasted beet salad topped with warm goat cheese

Baked French onion soup

House duck pate

Tomato fish stew, scallop, shrimp, salmon, mussels, seabass. Served with crouton rouille (May substitute for salad)

Garlic butter

Lemon, aioli, dill crostini

Roasted Beets Au Chevre

Dijon mustard béchamel battered ham Gruyère sandwich

Blueberry-infused Purity organic Vodka, cherry syrup

No.3 London Dry Gin, green Chartreuse, sweet Vermouth, Fee's orange bitters

Wild mushrooms and brie wrapped in a puff pastry with red wine demi beurre blanc

Snails in garlic butter chablis

Seared scallops with vermouth mushroom veloute topped with house cheese blend

Mussels steamed in a white wine herb cream sauce

Brie, chicken roasted mushroom on house french bread with roasted red pepper aioli

Layered duck confit, sautéed spinach, mashed potato melted cheese

House spice seared scallops with a white bean cassoulet

Crab and vegetable stuffed shrimp with Burre blanc

Pan seared Atlantic salmon with an orange basil cream sauce

Roasted beef tenderloin with herbs de provence béarnaise sauce

Brandy flambéed pepper filet with green peppercorns

Pan seared jumbo scallops over roasted garlic aioli

Veal medallions with caramelized apples apple brandy demi-glace

Egg battered sea bass, croutons, capers, lemon brown butter

White wine braised chicken with bacon, garlic, onions, lemons, mushrooms tarragon

Portobello stuffed with creamed vegetables

House salad

Salmon, anchovies, olives, classic niçoise vegetables over mixed greens

Fish of the day

White wine cream herb broth

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

Mixed greens tossed with port wine honey vinaigrette topped with port wine poached pears, rum soaked raisins, pine nuts goat cheese