Rendezvous Inn & Restaurant Menu and Prices

$12.75

Served in puff pastry

$12.50

Utilizes fresh laura chenel cheese smoked over grapevine prunings and served with toasted walnuts on organic greens dressed with mustard-herb vinaigrette.

$22.50

Marinated in port with quatre épices, is sliced and served on toasted brioche with a bing cherry compote and a port syrup.

$14.25

Freshly ground to order from our beautiful black angus beef, with all the accoutrements, more or less. Mix it as you like it.

$13.25

Brown braised and breaded and sauteed different flavors, different textures. Two different sauces, too. A reduction of the braising liquid and a ragout of local golden chanterelles.

$7.25

Organic mixed greens is tossed with your choice of dressing, and garnished with sliced radishes and red onions, grated carrots, and sliced mushrooms. Dressings are mustard-herb vinaigrette, balsamic

$7.50

Always made from scratch, and often incorporates one of our housemade stocks.

$21.50

Features our housemade marinara spicy-hot from the addition of habanero and chipotle. Combined with diced, sauteed chicken-turkey sausage, and served over fettuccine. The heat of the sauce is tempere

$27.50

Stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sauteed and served with a sauce of brown butter, garlic and capers.

$27.50

Ours are prepared the traditional way sauteed and finished with white wine, lemon juice, garlic, parsley and butter. We'll supply a finger bowl.

$29.50

Serve it with a rustic-style bearnaise sauce shallots, sherry vinegar, brown butter, cracked white pepper and fresh tarragon.

$32.75

Pan sear it in cast iron to render some of the fat and crisp the skin, and finish it in the oven. It's served with a sauce of white balsamic vinegar, honey and dried cherries.

$26.75

Oven-roasted, then partially boned and served with a tarragon-infused jus.

$27.25

Bite-sized pieces marinated and then fried in a buttermilk coating, served with a mustard-madeira sauce.

$34.75

two is roasted and served with a complex, provençale-style sauce. The sauce takes four days to make. Lamb stock is simmered overnight, reduced to a demi-glace, combined and simmered with wine, a vege

$32.50

Raised naturally on small family farms. We start with the whole rack, and prepare it two ways. Essentially, is take a chop, take the bone off and barbecue the rib meat with our housemade spicy-sweet

$29.50

Braised and served with a cabernet reduction and sauteed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs!

$31.50

Hand trimmed and cut to order from well-marbled, grain-fed, mid-western beef. For an additional $2.00, it can also be prepared as a pepper steak, coated on one side with crushed peppercorns, sauteed

$6.75

The simplest of desserts, we often have people tell us it's the best they've ever had very creamy, with a light caramel sauce.

$7.75

Made with 72% callebaut chocolate. This month, it's flavored with raspberry puree and served with fresh raspberries.

$8.25

With housemade soft-set strawberry jam, local honeycomb, and wheatmeal crackers.

$8.00

In a sweet shortcrust with frangipane and sliced peaches on top. The warm peach tartlet is served with freshly-whipped cream.

$7.75

Served warm with a scoop of lavender ice cream.

$8.25

With a warm chocolate sauce, as suggested on the menu, it should be ready shortly. If not, we may not be able to prepare it for you in time.

$7.25

$7.00

A refreshing blend of four fruits.

$9.50

A glass of house chardonnay with our housemade apricot liqueur

$9.50

Pairs a glass of our house merlot with our housemade huckleberry liqueur