Rebeccas Menu

Smooth, Sweet and A Little Nutty Describes This Wonderful Goat's Milk Cheese that Has Won so Many Awards We Can't Keep Track of Them All!

A Pressed, Raw Uncooked Sheep's Milk Cheese from The Basque Country and The Bearn: The Ossau Valley. a Must Try!

Enormous Wheels of This Divinely Complex, Fruity and Herbaceous Cheese Roll Down from The High Altitudes of The Jura Mountains. It's One of Rebeccas All Time Favorites

Made with Pasteuerized Cow's Milk This Cheese Is Ripened Three to Four Months Under Carefully Controlled, Cool, Humid Conditions Under the Care of One of The Most Traditional Stilton Makers. It Is an Execptionally Creamy, Buttery in Texture with A Clean, Mineral Tang that You Will Never Forget!

With a Graham Cracker Crust, Lime Zest and Whipped Cream

With Walnuts and Crème Fraiche Ice Cream

With a Red Berry Coulis

with Toasted Almond Ice Cream

With Bittersweet Chocolate Sauce

with Dulce de Leche Ice Cream

With Vanilla Bean Ice Cream

With an Orange Madeleine

Filled with Three Ice Creams & a Bittersweet Chocolate Sauce

With Vanilla Bean, Dulce de Leche and Strawberry Ice Cream

Vanilla Bean, Toasted Almond, Coffee, Strawberry, Dulce de Leche, Crème Fraiche and Mint Chocolate Chip

Red Raspberry, Apricot, Mango, Lemon, Pineapple and White Peach

Chocolate

With Lobster

With Handmade Fettuccine

With Fresh Herbs and a Dijon Vinaigrette

With Cucumbers, Sweet Vidalia Onion & Mint

With Sautéed 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 Micro Greens, Saint André & a Ginger Vinaigrette

With Haricots Verts, Celery, Mâche 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 Avocado, Red and Yellow Peppers and Gaufrette Potatoes

With a Spicy Tomato Coulis

With Russian Osetra Caviar

With Caramelized Mango and a Red Raspberry Sauce

With Sour Cream and Russian Osetra Caviar

With a Ragôut of Provençal 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 Grilled Corn Succotash and a Salsa Verde

With Baby Bok Choy, Pommes Allumettes and A Ponzu Sauce

With Artichoke Hearts, Wild Mushrooms and Haricots Verts with A Tarragon Mustard Sauce

With Carrot Spaetzle & a Morel Mushroom Sauce

With Its Leg Confit, Quinoa, Baby Bok Choy and a Pomegranate Sauce

With Asparagus, Potato Gnocchi and a Morel Mushroom Sauce

With a Galette of Eggplant, Zucchini, Tomato and Thyme, with Yukon Gold Mashed Potatoes and a Rosemary Garlic Sauce

With Handmade Fettuccine, Wild Mushrooms & Tomatoes

With Haricots Verts, Potato Gratin and a Red Bordeaux Reduction

With Pommes Frites and a Green Peppercorn Sauce

With Lobster

With Handmade Fettuccine

With Fresh Herbs and a Dijon Vinaigrette

With Cucumbers, Sweet Vidalia Onion and Mint

With Sautéed 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 Micro Greens, Saint André and a Ginger Vinaigrette

With Haricots Verts, Celery, Mâche 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 Avocado, Red and Yellow Peppers and Gaufrette Potatoes

With a Spicy Tomato Coulis

With Caramelized Mango and a Red Raspberry Sauce

With Russian Osetra Caviar

With Sour Cream and Russian Osetra Caviar

With a Ragôut of Provençal Vegetables and Saffron Couscous

With a Supreme of Grapefruit

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 Grilled Corn Succotash and a Salsa Verde

With Baby Bok Choy, Pommes Allumettes and A Ponzu Sauce

With a Grilled Corn Succotash and a Tarragon Mustard Sauce

With Carrot Spaetzle and A Morel Mushroom Sauce

With Its Leg Confit, Quinoa, Baby Bok Choy and a Pomegranate Sauce

With Asparagus, 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 Morel Mushroom Ragout

With a Pomegranate Salsa

With a Salad of Artichoke Hearts, Haricots Verts and Mâche with a Mustard Vinaigrette

With Ginger and Spinach

With Italian White Truffle Risotto

With Creamed Spinach and a Lemon Caviar Sauce

With Wild Mushroom & Spinach Duxelles with A Red Bordeaux Reduction

With a Grilled Corn Succotash and a Green Peppercorn Sauce

With Grilled Asparagus, Pommes Allumettes and A Red Burgundy Reduction

with fresh herbs and a ginger vinaigrette

with a morel mushroom ragout

with Russian Osetra caviar

with gaufrette potatoes

with a pomegranate salsa

with French Périgord winter black truffles

with Cavaillon melon and an aged balsamic vinegar

with cucumber and Russian golden Osetra caviar

with traditional accouterments

with traditional accouterments

with French Périgord winter black truffles

with a saffron leek confit

with Maine lobster and French Périgord black truffles; $30 supplemental

with a corn succotash and a red pepper coulis

with carrot spätzle and porcini mushroom sauce

$30 supplemental

with asparagus, potato gnocchi and a morel mushroom ragoût

with haricots verts, artichoke hearts and wild mushrooms with a red Burgundy sauce

with Chinese long beans, pommes allumettes and a green peppercorn sauce; $50 supplemental

with whipped cream

with crème fraiche ice cream

with vanilla bean ice cream