Rouge Bistro

chopped beef tenderloin seasoned with onion, capers, cornichone, pickles and Russian bread

with minced onions, capers and horseradish cream

served with imported cheese, assorted crackers and fresh fruit

baked with spinach souffle and topped with hollandaise sauce

served with creole aioli sauce

with horseradish cream and crostini

in a white lemon cream sauce

chabilsiane style, in wine garlic butter

steamed with white wine, garlic shallot and thyme enhanced fries

St. Andre, brie, roquefort and sliced apple

on the half shell (6)

each

6 oysters, 6 clams, 12 mussels, 6 jumbo shrimp

12 oysters, 6 clams, 12 mussels, 6 shrimp, 1 lobster

new England clam chowder

bibb lettuce cup with baby greens in a sweet and sour vinaigrette accompanied by heart of palm, artichoke hearts, tomato, roquefort, alfalfa sprouts, granny smith apple and peeled mushroom

tossed in a house made stilton bleu cheese dressing with toasted walnuts and miehigan dried cherries

tossed in a house made Caesar dressing and croutons served with anchovy fillets and Parmesan cheese

with two crispy of hand-cut hickory smoked bacon, hard-boiled egg quarters and tomato wedges in a stilton bleu cheese dressing

with fennel, haricot ven, fresh goat cheese and citrus vinaigrette

black truffle chanterelle mushroom sauce, vegetables and French fries

finished in a brandied green peppercorn sauce, served with vegetables and croquet potatoes

served with vegetables and duchess potato with sauce beamaise

with demi-glace sauce, mashed potatoes and vegetables

served on house made French bread with choice of cheese and a accompanied by lettuce, tomato, onion, pickle and French fries

with mashed potatoes and green peppercorn sauce

in white wine, garlic and caper butter sauce, served with vegetables and fettuccine alfredo

with fresh thyme natural jus, served with vegetables and duchess potatoes

with fettuccine tomatoes, capers olives and white wine

with sauce dijonnaise, served with vegetables and rice

in a white lemon parsley butter sauce, filleted table side and served with vegetables and croquet potatoes

with onions, garlic, mixed bell peppers and andouille sausage, tossed with capellini pasta in a spice creole sauce

with capellini pasta in white wine garlic butter

baked with fresh parmesan cheese and tomatoes served with rice and vegetable medley

add to any entree or ala carte sides for a meal