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Prelude
* Crab Cake fresh Dungeness crab meat sauté with creamy hollandaise 12 Escargots traditional parsley garlic butter 13 Duck Crepe shredded duck confit and boursin cheese wrapped in a crepe with a balsamic dried cherry reduction 11 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 Lobster Martini slices of chilled Maine lobster served over a grapefruit salsa, served up 16
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 11 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 10 Hearts of Romaine Salade romaine hearts tossed in dijon vinaigrette, topped with marinated green beans, vine ripened tomatoes and manchego cheese 10 Tlaquepaque Salade gourmet mesclun mix with sun-dried tomatoes, toasted pine nuts, boursin cheese and sun-dried tomato vinaigrette 9 Spring Salade spring greens tossed in a mesquite honey dressing, garnished with dried cranberries, raisins, grapefruit supremes, strawberries and toasted almonds 9
Entrees
*Grilled Ahi Tuna Salade marinated and seared, served over spring greens with cappelini, pickled ginger, sesame seeds and toasted macadamia nuts 28 Stuffed Chicken Breast seared free-range chicken stuffed with an herbed goat cheese, topped with a sun-dried tomato beurre blanc 25 *Center Cut Filet Mignon grilled with sauce béarnaise 36 *New York au-poivre tri-color peppercorn cognac demi-glace 33 Pork Tenderloin medallions of all natural pork tenderloin sauté served on a bed of Bing cherry jus and drizzled with a pine nut cream 28 Cedar Plank Salmon tender filet of salmon baked on our cedar planks, topped with a mild roasted red-pepper salsa 29 Seared Scallops six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge 28 Shrimp Scampi jumbo shrimp sauté in white wine, garlic and butter served over linguini and vegetables 29 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 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
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: July 1st 2008 - 5 Web design, pictures and music by Vibhas Kendzia www.musicfromthegarden.com
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