Rouge

3 course meal

tuscan bean soup with fresh sage, topped with prosciutto and baby croutons.

a great combination

mixed baby greens with feta, lemon juice, olive oil and oregano, served over roman flatbread.

mixed baby greens with pecans, blueberries, and sun-dried tomato dressing.

with spanish anchovies and shaved parmesan.

ask aldo

in pernod saffron cream, with hand cut pasta and arugula crostini.

with creamy tomato fondue and extra-virgin olive oil.

with fresh leek beurre blanc.

with mascarpone, chevre and ricotta, in a light sugo rosso.

with wild mushroom sauce.

with wild and seasonal vegetables, in natural pan juices.

with julienned prime beef tenderloin and tomato-basil sauce.

braised in white wine with seedless white grapes.

with wild mushrooms and grilled fennel salsa.

with fennel and leek white wine demi-glace.

with fresh fennel, rainbow peppers and tomato concasse.

with wild mushrooms and red wine reduction sauce.

with black pepper crust and sage-brandy sauce.

chef aldo's creation.

with blood orange sauce and poached pear stuffed with cree brulee

soft chocolate cannelloni with truffle and nuts, plus crispy chocolate canoli with mascarpone and zabaglione

with apple caramelized in marsala, honey and gorgonzola, plus frangelico and sun-dried fruit

with sicilian fig sauce and creme fraiche

with gold and black mulberries and caramelized maroon carrots

with rum and raspberry gornolle

with dried fruits and ivory coulis

with washington state apple caramelized in sauternes and pomegranate seeds

with rice pudding puree and vanilla custard

with fresh berry salad

ask aldo

cooked in parchment with fresh dill, aioli cream. topped with grilled shrimp and colossal crabmeat.

topped with butternut squash puree, colossal crabmeat, grilled shrimp with truffle honey, fresh sage, and pomegranate. served with strawberry risotto.

(from the great smoky mountains). served with sun-dried fruit coleslaw and shredded fennel. topped with shrimp and jumbo crab.

topped with fresh sea scallops, shrimp and colossal crabmeat, roasted garlic and fresh basil-saffron citrus sauce.

crusted with black sesame, and topped with honey mustard, sherry. served with grilled mascarpone polenta.

topped with colossal crabmeat, lobster bisque sauce. served with black risotto.

(saturday only) from the south of france and porto marsele, seafood stew. served with arugula crostini and garlic rouille.

amish free ranch natural chicken breast. braised in white wine with seedless white grapes.

amish free ranch natural chicken breast. served with wild mushrooms and grilled fennel salsa.

ask aldo.

with wild porcine mushrooms, truffle olive oil and red wine reduction. served with veal sweetbread cannelloni.

with leek veal demi-glace and veal cannelloni.

with black pepper crust and sage-cognac sauce.

filet with fresh green peppercorn brandy sauce with fresh sage and fresh thyme.

wrapped in puff pastry with wild mushroom pate and port and red wine reduction.

with red wine, sugarcane molasses and balsamic reduction, and truffled yukon gold mashed potatoes.

with spicy cocktail sauce.

with arugula, lemon juice and truffle olive oil.

with bouquet ere' (vegetables).

with shallot truffle olive oil.

(in season).

with mushroom duxelles and persillade cream.

with pancetta, mushrooms and brandy vinaigrette.

with roasted garlic - honey vinaigrette.

with english stilton, shaved fennel, persian cucumber, extra-virgin olive oil, and balsamic vinegar.

with everything.

all of our steaks are usda prime from harrison ranch, aged 21 days and grilled at 850 degrees. they are served bouquet ere', with a seasonal selection of vegetables and potatoes, as well as with bearnaise, hollandaise, and cognac-peppercorn sauces.

with marsala, wild mushrooms, and caramelized green apple.

ask chef aldo