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Rebelle Menu

The document provides a dinner menu with four course pricing options ranging from $12-$24 and dessert options for $8. It also lists cocktail and beer options. The first course offers three appetizers including leek vinaigrette, fluke, and lamb tartare. The second course offers three appetizers including asparagus, scallop, and sweetbread. The third course offers five main dishes including beet bourguignon, monkfish, chicken, pork, and duck breast. The fourth course offers four dessert options including rhubarb, paris brest, chocolate, and grape clafoutis. It also provides a selection of cocktails and 10 beers from various breweries across the United States and France.

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112 views2 pages

Rebelle Menu

The document provides a dinner menu with four course pricing options ranging from $12-$24 and dessert options for $8. It also lists cocktail and beer options. The first course offers three appetizers including leek vinaigrette, fluke, and lamb tartare. The second course offers three appetizers including asparagus, scallop, and sweetbread. The third course offers five main dishes including beet bourguignon, monkfish, chicken, pork, and duck breast. The fourth course offers four dessert options including rhubarb, paris brest, chocolate, and grape clafoutis. It also provides a selection of cocktails and 10 beers from various breweries across the United States and France.

Uploaded by

devraferst
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Dinner Menu

First $12
LEEK VINAIGRETTE
Soft boiled egg, dijon, leek ash
FLUKE
Brown butter, sherry, caper, lemon
LAMB TARTARE
Olive, fava bean, crme frache, espelette

Third $24
BEET BOURGUIGNON
Carrot, pearl onion, mushroom
MONKFISH
Jerusalem artichoke, hen of the wood, mussel
CHICKEN
Potato, sorrel, lemon preserve
PORK
Headcheese, grape must, mustard greens
DUCK BREAST
Endive, orange, smoked almond

Second $15
ASPARAGUS
Spring onion, maple, hazelnut, herbs
SCALLOP
Sea urchin, ginger crme, cabbage, mint
SWEETBREAD
Crab, eggplant, citrus, espelette

Fourth $8
RHUBARB
Lemongrass jelly, biscuit, vanilla ice cream
PARIS BREST
Pralin cream, candied almonds
and hazelnuts, mandarin
CHOCOLATE
Cardamom, caramel rocks, yogurt sorbet
GRAPE CLAFOUTIS
Muscat grape, whipped crme chantilly, lime

Cocktails
RICKEY
rum, apricot eau de vie, lime

FRENCH 75
gin, lemon, sparkling wine

VIEAUX CARRE
brandy, rye, benedictine, bitters

ROSE
vermouths, kirsch, grenadine

MINT JULEP
bourbon, brandy, grapefruit, maple

KIR NORMAND
cider, cassis

BIJOU
gin, vermouth, chartreuse, orange bitters

SIDECAR
cognac, lemon

COBBLER
brandy, soda, fruit

POUSSE CAFE
a layering of traditional and untraditional liqueurs

MANHATTAN
bourbon or rye

ALEXANDER
gin, crme de cacao, smokey whipped cream

Beers
FIRESTONE WALKER, union jack, paso robles, california
GENESEE BEER, pale lager, rochester, new york
NEW HOLLAND MONKEY KING, saison, holland, michigan
NORTH COAST SCRIMSHAW, pilsner, fort bragg, california
BROOKLYN BREWERY, lager, utica, new york
PIETRA COLOMBA, witbier, corsica, france
SIERRA NEVADA, pale ale, chico, california
ROGUE, hazelnut brown ale, newport, oregon
BELLS OBERON, wheat beer, kalamazoo, michigan
SMUTTYNOSE HAYSEED, grisette, hampton, new Hampshire

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