appetizers
One half-dozen oysters with fresh horseradish
and champagne mignonnette $14
Simple salad of mesclun greens with sherry-mustard seed vinaigrette 8
Boston lettuce salad with apples, cheddar cheese, spiced pecans
and cider vinaigrette 10
Salad of chilled octopus, roasted peppers, fennel, lovage, black olive & smoked paprika 10
Rendezvous charcuterie of the week 9
Selection of farmhouse cheeses: one cheese: 8 two: 10 three: 12
Summer vegetable antipasto with roasted eggplant purée 11
Spicy sautéed Rhode Island squid with maras pepper, borlotti beans, garlic and arugula 11
Seared sea scallops with Moroccan spices, fava bean salad and ancho pepper harissa 12
Fried soft shell crab with a shaved asparagus salad and lemony vinaigrette 14
Potato gnocchi with sautéed morels and maitake, black truffle & piave cheese 13
- Vegetarian gnocchi is also always available -
Grilled chicken livers with sllow-cooked collard greens and smoked bacon vinaigrette 11
Spring pea and spinach soup with toasted cashews and berber spices 8
entrées
Sautéed fresh Florida hopper shrimp with green garlic, chives and arroz negro valenciano 26
Grilled organic Scottish salmon with mustard aiöli, braised escarole and rose finn potatoes 25
Sautéed halibut with peas, morels and preserved lemon butter sauce 27
Escarole stuffed with farro, ricotta salada and black olive, with truffled cannellini bean purée
and toasted pine nuts 21
Roast chicken with lemon risotto with garlic and bittergreens 23
Braised pork and veal meatballs with toasted orecchiette,
tuscan kale and piave cheese 24
Gascon style duck 3 ways: grilled breast, confit leg and garlic sausage 26
Grilled Black Angus sirloin with roasted garlic-herb butter, asparagus and garlic mashed potatoes 28
dessert
Lemon-buttermilk pudding with huckleberry sauce 7
Polenta cake with strawberry-rhubarb compote and rosemary ice cream 8
Sweet rice "pudding" in a banana leaf with mango and toasted coconut 8
Warm chocolate cake with chocolate sauce and cinnamon cream 8
and champagne mignonnette $14
Simple salad of mesclun greens with sherry-mustard seed vinaigrette 8
Boston lettuce salad with apples, cheddar cheese, spiced pecans
and cider vinaigrette 10
Salad of chilled octopus, roasted peppers, fennel, lovage, black olive & smoked paprika 10
Rendezvous charcuterie of the week 9
Selection of farmhouse cheeses: one cheese: 8 two: 10 three: 12
Summer vegetable antipasto with roasted eggplant purée 11
Spicy sautéed Rhode Island squid with maras pepper, borlotti beans, garlic and arugula 11
Seared sea scallops with Moroccan spices, fava bean salad and ancho pepper harissa 12
Fried soft shell crab with a shaved asparagus salad and lemony vinaigrette 14
Potato gnocchi with sautéed morels and maitake, black truffle & piave cheese 13
- Vegetarian gnocchi is also always available -
Grilled chicken livers with sllow-cooked collard greens and smoked bacon vinaigrette 11
Spring pea and spinach soup with toasted cashews and berber spices 8
entrées
Sautéed fresh Florida hopper shrimp with green garlic, chives and arroz negro valenciano 26
Grilled organic Scottish salmon with mustard aiöli, braised escarole and rose finn potatoes 25
Sautéed halibut with peas, morels and preserved lemon butter sauce 27
Escarole stuffed with farro, ricotta salada and black olive, with truffled cannellini bean purée
and toasted pine nuts 21
Roast chicken with lemon risotto with garlic and bittergreens 23
Braised pork and veal meatballs with toasted orecchiette,
tuscan kale and piave cheese 24
Gascon style duck 3 ways: grilled breast, confit leg and garlic sausage 26
Grilled Black Angus sirloin with roasted garlic-herb butter, asparagus and garlic mashed potatoes 28
dessert
Lemon-buttermilk pudding with huckleberry sauce 7
Polenta cake with strawberry-rhubarb compote and rosemary ice cream 8
Sweet rice "pudding" in a banana leaf with mango and toasted coconut 8
Warm chocolate cake with chocolate sauce and cinnamon cream 8
