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 zhoug and a small fava bean salad 12
Potato gnocchi with sautéed morels and maitake, black truffle & piave cheese 13
- Vegetarian gnocchi is also always available -
Grilled Portuguese sardines with meyer lemon and fried parsley 11
Cool cucumber soup with yogurt, mint and radishes 8
entrées
Sautéed bluefish with charmoula, spicy cucumber salad and gingery jasmine rice 24
Grilled swordfish with fennel-pepper confit and anchovy vinaigrette 26
Summer chowder of striped bass and littlenecks with corn, basil & cherry tomatoes 26
Summer vegetable bollito misto with fava beans, maitake mushrooms with creamy polenta and black truffle 21
Roast chicken with chanterelles, corn and green beans 23
Smoke-roasted pork tenderloin with new potato salad and summer pickles 25
Gascon style duck 3 ways: grilled breast, confit leg and garlic sausage 26
Grilled Black Angus sirloin with berber spices, roasted tomatoes, corn purée and harissa 28
dessert
Lemon-buttermilk pudding with huckleberry sauce 7
Polenta cake with summer berries compote and rosemary ice cream 8
Homemade cookies and ice cream 7
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 zhoug and a small fava bean salad 12
Potato gnocchi with sautéed morels and maitake, black truffle & piave cheese 13
- Vegetarian gnocchi is also always available -
Grilled Portuguese sardines with meyer lemon and fried parsley 11
Cool cucumber soup with yogurt, mint and radishes 8
entrées
Sautéed bluefish with charmoula, spicy cucumber salad and gingery jasmine rice 24
Grilled swordfish with fennel-pepper confit and anchovy vinaigrette 26
Summer chowder of striped bass and littlenecks with corn, basil & cherry tomatoes 26
Summer vegetable bollito misto with fava beans, maitake mushrooms with creamy polenta and black truffle 21
Roast chicken with chanterelles, corn and green beans 23
Smoke-roasted pork tenderloin with new potato salad and summer pickles 25
Gascon style duck 3 ways: grilled breast, confit leg and garlic sausage 26
Grilled Black Angus sirloin with berber spices, roasted tomatoes, corn purée and harissa 28
dessert
Lemon-buttermilk pudding with huckleberry sauce 7
Polenta cake with summer berries compote and rosemary ice cream 8
Homemade cookies and ice cream 7
Warm chocolate cake with chocolate sauce and cinnamon cream 8
