Rendezvous Inn & Restaurant

Served in puff pastry

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

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

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

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.

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 vinaigrette, or creamy point reyes blue cheese.

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

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 tempered by a mediterranean-inspired garnish of fresh goat cheese, roasted garlic and sun-dried tomatoes.

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.

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

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

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.

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

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

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 vegetable mirepoix, herbs and other ingredients and, finally, thickened and seasoned. A request for mint jelly will summon the executioner from the kitchen.

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 bbq sauce, which then gets stuffed into the loin portion. The loin is grilled very simply, so what you have is a pork chop stuffed with its own incredibly tender and flavorful rib meat.

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!

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 and served with a sauce of red wine, brandy and demi-glace.

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.

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

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

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

Served warm with a scoop of lavender ice cream.

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.

A refreshing blend of four fruits.

A glass of house chardonnay with our housemade apricot liqueur

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