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Rebeccas
Red and yellow gazpacho.
With handmade fettuccine.
With fresh herbs and a dijon vinaigrette.
With cucumbers, sweet vidalia onion and mint.
With sauteed wild mushrooms, asparagus tips and goat cheese.
With toasted walnuts, Roquefort and a walnut vinaigrette.
With hearts of palm, fennel, avocado and a balsamic vinaigrette.
With microgreens, Saint Andre and a ginger vinaigrette.
With haricots verts, celery, mache and a truffle vinaigrette.
With a tarragon vinaigrette.
With wild rice blinis and mustard sauce.
With a Japanese seaweed salad and a wasabi dressing.
With a spicy tomato coulis.
With Russian osetra caviar.
In a french périgord black truffle reduction.
With roasted bosc pear and a pomegranate sauce.
With sour cream and russian osetra caviar.
With a morel mushroom ragout.
With avocado, red and yellow peppers and gaufrette potatoes.
With a pomegranate salsa.
With a salsa verde.
With a salad of artichoke hearts, haricots verts and mache with a mustard vinaigrette.
With ginger and spinach.
With a ragout of provencal vegetables and saffron couscous.
With lemon risotto, asparagus tips and green peas.
With spinach, wild mushrooms and a lemon sauce.
With an artichoke heart ravioli and a ginger emulsion.
With jumbo lump crabmeat hash, haricots verts and a lobster sauce.
With heirloom shelling beans and a salsa verde.
With baby bok choy, shoestring fries and a ponzu sauce.
With artichoke hearts, haricots verts, wild mushrooms and a tarragon mustard sauce.
With porcini mushroom and fava bean risotto.
With its leg confit, quinoa, baby bok choy and a pomegranate sauce.
With asparagus, sweet potato gnocchi and a morel mushroom sauce.
With a galette of eggplant, zucchini, tomato and thyme with a rosemary garlic cream sauce.
With homemade fettuccine, wild mushrooms and tomatoes.
With haricots verts, artichoke hearts and wild mushrooms with a red bordeaux reduction.
With pommes frites and a green peppercorn sauce.
With a supreme of grapefruit.
With creamed spinach and a lemon caviar sauce.
With grilled asparagus, homemade spatzle and a morel mushroom sauce.
With a fricassee of wild mushrooms, artichoke hearts, and a green peppercorn sauce.
Menu for Rebeccas provided by Allmenus.com
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