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Prelude
* Crab Cake fresh Dungeness crab meat sauté with creamy hollandaise 12 Escargots traditional parsley garlic butter 11 Ostrich Rene seared ostrich topped with béarnaise, King crab and asparagus 15 Mushrooms Neptune cremini mushroom caps stuffed with lobster, topped with garlic cream cheese 14 Sauté Brie creamy brie cheese lightly sauté, garnished with fresh fruit 10 Seafood Parfait chilled crab. scallop and shrimp served over spring greens with creamy avocado sauce 13
Les Soupes et Les Salades
The Best Baked French Onion Soup caramelized onions seasoned with saffron, laced with brandy and sherry, topped with four cheeses 9 Chilled Vichyssoise piquant blend of green leeks and Yukon-gold potatoes 9 Portobello Bisque Portobello mushrooms and sherry finished with a drizzle of white truffle oil 11 Spinach and Wild Mushroom Salade tender leaves of baby spinach tossed with a hazelnut vinaigrette and topped with sauté wild mushrooms 9 Hearts of Romaine Salade romaine hearts tossed in dijon vinaigrette, topped with marinated green beans, vine ripened tomatoes, and manchego cheese 9 Tlaquepaque Salade gourmet mesclun mix with sun-dried tomatoes, toasted pine nuts, boursin cheese and sun-dried tomato vinaigrette 8 Spring Salade spring greens tossed in a mesquite honey dressing, garnished with dried cranberries, raisins, grapefruit supremes, strawberries and toasted almonds 8
Entrees
*Grilled Ahi Tuna Salade marinated and seared, served over spring greens with cappelini, pickled ginger, sesame seeds and toasted macadamia nuts 24 Chicken Picatta breast of free-range chicken sauté in lemon butter with capers and linguini 19 *Center Cut Filet Mignon grilled with sauce béarnaise 26 *New York au-poivre tri-color peppercorn cognac demi-glace 28 Pork Tenderloin medallions of all natural pork tenderloin sauté served on a bed of Bing cherry jus and drizzled with a pine nut cream 22 Seared Scallops six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge 26 Australian Lobster Tail eight ounce warm water lobster baked to perfection 42 Roasted Duck crisp, roasted duck accompanied by our wild rice and mushroom cake, finished with a sun-dried cherry sauce 31 Madame Oak Creek scallopini of veal sauté with wild mushrooms and laced with Madeira sauce served with linguini 32 Grilled Ahi Ahi tuna grilled rare with a balsamic orange glaze 22 Seitan Tofu Wellington layers of seitan, tofu, herb pesto and mushroom duxelles, wrapped in a flaky puff pastry with vegetarian bordelaise 23 Sweet Potato Ravioli ravioli covered in boursin béchamel, sprinkled with toasted pecans 19 True Dover Sole served à la meuniere 38 *Tenderloin of Venison seared all natural tenderloin of antelope with a whisky juniper berry glaze 42 Eggplant Tower slices of eggplant layered between fresh spinach, ricotta and provolone cheeses topped with tomato coulis 20
René Signature
*Colorado Rack of Lamb a la René our widely acclaimed Specialty of the House, carved tableside
82 - for two 45 - for one
Après Dinner
Artisanal Cheese an adventurous selection served with fresh fruit, crostini 16 Sweet Romance romantic flambé specialties presented tableside Cherries Jubilee, Bananas Foster or Crepes Suzette 20 - for two
VISA and MasterCard and American Express gladly accepted.
Updated: April 4tht 2009 Web design, pictures and music by Vibhas Kendzia www.musicfromthegarden.com
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