|
"We just finished dinner. What an exquisite experience..." "...Plan your dinners here... You will not find a better dinner in Fort Bragg." |
We welcome you, and hope you enjoy a leisurely meal with us. If you need to be somewhere by a certain time, please let us know. Otherwise, why not relax and enjoy one of our house aperitifs? Our apricot aperitif is a glass of house chardonnay with our housemade apricot liqueur and our huckleberry aperitif pairs a glass of our house merlot with our housemade huckleberry liqueur. $8.75 For dessert, you may want to try our pistachio soufflé with a warm chocolate sauce. If so, it should be ordered at the same time as your meal. $7.75 |
|
Inspired by a smoked goat cheese salad at a restaurant in Pouilly-sur-Loire featuring the local Crottin de Chavignol, we offer fresh Laura Chenel goat cheese smoked lightly over grapevine cuttings, served warm with toasted walnuts on greens dressed with our mustard-herb vinaigrette. $9.75
2006 Domaine du Salvard Cheverny From time to time, we have served an extremely popular amuse bouche of "potted rabbit" ...essentially a spiced confit of rabbit, with a dried apricot chutney. Here it is as a starter. A "crock" of rabbit served with a dried apricot chutney and toasted baguette slices, so you can serve yourself. $9.50 2005 Domaines Schlumberger Riesling From a culinary standpoint, spring seems to be the most fleeting of seasons. It's generally only a month or two each year that we get fresh morels and relatively local asparagus. We sauté morels and steam asparagus, and combine them in a ragout of escargots, which is served in puff pastry. $12.25 2005 Keenan Chardonnay A timbale of pork combines layers of boudin noir, sauteed apples, and braised rib meat, all wrapped in applewood-smoked bacon. The timbale is baked and unmolded, and served with a spicy quince sauce. $8.75 2006 Etude Pinot Gris Foie gras is marinated in late harvest sauvignon blanc with quatres epicés before we make it into a torchon. We slice it and serve it on toasted brioche with a tangerine-rhubarb compote. $19.75 2005 John Anthony Late Harvest Sauvignon Blanc Dozens of edible mushrooms grow wild here on the coast. The best known "choice edibles" include the gold and black chanterelles and various Boletus species which are featured each year on our menu. From time to time, we get a good supply of others. One, the "hedgehog" (Dentinum repandum), we use to make a wonderful cream of hedgehog soup. $8.75 2004 Steele Chardonnay Our dinner salad of mixed greens is tossed with your choice of dressing, and garnished with sliced radishes and red onions, grated carrots and sliced mushrooms. Dressings are mustard-herb vinaigrette, balsamic vinaigrette, and creamy Pt. Reyes blue cheese. $6.75 This evening's soup is always made from scratch, and often incorporates one of our homemade stocks. $7.25 |
|
The house pasta features our housemade marinara (spicy-hot from the addition of habanero and chipotle) which is combined with diced, sautéed chicken-turkey sausage, and served over fettuccine. The heat of the sauce is tempered by a Mediterranean-inspired garnish of fresh goat cheese, roasted garlic and sun-dried tomatoes. $19.75
2004 Quivira "Steelhead Red" Paupiettes of local petrale sole are stuffed with a mousse of petrale, rock shrimp and roasted garlic. The sole is sautéed and served with a sauce of brown butter, garlic and capers. $26.50 2004 Fortitude Rosé Monkfish is sometimes referred to as "poor man's lobster" because of similarities in texture and flavor. We pan roast a filet and serve it with a compote of roasted shallots, preserved lemons and sweet gherkins. $27.50 2006 Domaine du Salvard Cheverny This month's scampi offers tender, sweet black tiger prawns sauteed in olive oil with garlic, fresh thyme from our garden, lemon juice and white wine, and finished with sundried tomatoes, Kalamata olives and sliced caperberries. As a reminder of our proximity to the ocean, they get a final sprinkling of dried kelp. $26.75 2004 Shannon Ridge Sauvignon Blanc Chicken forestier is a take-off on a traditional coq-au-vin. Chicken (thigh and leg only) is braised till meltingly tender in red wine with a mélange of wild mushrooms, glazed pearl onions and applewood-smoked lardons. The braising liquid is thickened to make a sauce. $22.75 2005 Et Fille Pinot Noir We generally have either duck or quail on the menu. For some months now it's been duck, and we've been getting a lot of requests for quail. So, this month, we offer a pair of quail grilled with a ginger-blood orange glaze. Feel free to use your fingers ... we'll provide a finger bowl. $27.75 2003 Garretson Roussanne The perfect dish for a chilly night ... Kobe-style boneless beef shortribs, braised and served with a cabernet reduction and sautéed black chanterelles, a trio of root vegetable purees, and sage polenta croquettes. Stick to the ribs! $29.75 2001 Charles Joguet Chinon Flavorful, tender Kurobuta pork is purebred Berkshire, raised naturally on small family farms. We roast the loin with a "warm spice" mixture. It's sliced and served with a brandied prune sauce. $28.75 2005 Graff Family Pinot Blanc A frenched rack of spring lamb for two is roasted and served with a complex, provençale-style sauce. The sauce takes four days to make. Lamb stock is simmered overnight, reduced to a demi-glace, combined and simmered with wine, a vegetable mirepoix, herbs and other ingredients, and, finally, thickened and seasoned. A request for mint jelly will summon the executioner from the kitchen. $33.50 per person. 2005 Domaine Pallières Gigondas Kobe beef conjures up thoughts of beer and massage, the object of which is meat with an extremely high fat content that is excruciatingly tender. It has a different flavor and texture from what the American palate is used to. Not surprisingly, it is quite expensive, but it is so rich that a little goes a long way. Here in the U.S., to bring the flavor "closer to home," Kobe has been bred with Black Angus. The resulting "Masami" beef which we buy is graded 10/11 on the Kobe scale in which 12 is the top grade. A grilled New York strip, the serving is about half the size of our Black Angus strip. $35.00 2005 Lamborn Family Zimfandel Our New York strip steak is hand trimmed and cut to order from well-marbled, grain-fed, mid-western beef. We grill it as you like it. $29.25. For an additional $2.00, it can also be prepared as a pepper steak, coated on one side with crushed peppercorns, sauteed and served with a sauce of red wine, brandy and demi-glace. 2004 Rocking Horse Cabernet |
California Cheesesand by-the-glass wine suggestions$8.75 per plate Cypress Grove's "Humboldt Fog" goat cheese is an ash-covered, soft-ripened goat cheese. It is patterned after France's Morbier, in which the morning and afternoon milk are separated by a layer of ash. We pair the cheese with a paste of dried Mission figs stewed with wine and fresh thyme from our garden, and serve it with baguette slices. 2006 Cole Bailey Sauvignon Blanc "Red Gold" is an organic goat cheese from Elk Creamery. It's done in a Camembert style, but has a very thin coating of crushed chilies. The flavoring is wonderfully subtle – not at all overwhelming. Thus, it's served very simply with toasted baguette slices. 2005 Fortitude Rosé The Marin French Cheese Company produces a soft-ripened cow's milk cheese it calls "Schloss." It has a distinct nuttiness, and a nice bite – almost an "extreme" cheese, but not quite. We serve it with quince paste and roasted cumin shortbread. 2006 Etude Pinot Gris |
|
Though our double caramel custard is the "simplest" of desserts, we often have people tell us it's the best they've ever had ... very creamy, with a light caramel sauce. $6.50 Our molten chocolate cake has a compote of dried cherries at its core ... cherries stewed in port with lemon and orange zests, cinnamon and cloves. The chocolate is 70% Callebaut. A glass of port would be a perfect accompaniment. Takes 15 minutes to bake. $7.75 Many who have had our bread pudding look forward to its return each year. Lighter than the average bread pudding [(probably "smarter than the average bear")], it's served warm with a rum raisin sauce. $6.75 Our desserts, for the most part, tend not to be as serious as the rest of our food. Enough of the cerebral, let's just feel like an indulgent kid again. With that in mind, we came up with the idea of roasted banana ice cream with a peanut butter swirl. $7.50 If you pre-ordered the pistachio soufflé with a warm chocolate sauce, as suggested on the dinner menu, it should be ready shortly. If not, we may not be able to prepare it for you in time. But it doesn't hurt to ask. $7.75 This month's sorbet is ruby red grapefruit, made with a touch of honey, and spiked with bits of candied zest. We made this for the first time last year, and it was so well received that we couldn't not bring it back!. $6.75 |
by the
Bottle | Glass | |
| John Anthony, LH Sauvignon Blanc, Napa Valley, 2005 (half bottle) | 45.00 | 13.75 |
| Chalk Hill, Botrytised Semillon, Chalk Hill, 1997 (half bottle) | 135.00 | NA |
| Belo, Port (Touriga Naçional), Napa Valley, 2002 (half bottle) | 31.50 | NA |
| Graham's, Porto, Quinta dos Malvedos, 1996 (half bottle) | 65.00 | 8.25 |
| Bodegas Perez Barquero, Gran Barquero Pedro Ximenez Sherry, N.V. | 46.50 | 7.50 |
|
Prices do not include tax or gratuity. Due to increasing credit card processing costs, we greatly prefer cash or personal check, with I.D. A gratuity of 18% will be added to parties of six or more. There is a $4.25 charge for main courses split in the kitchen. Cake cutting fee is $2.00 per person. Corkage is $15.00 per 750 ml bottle. We sincerely hope and trust that you will enjoy your meal with us. If not, please give us the opportunity to make things right. Feedback, both positive and negative, is always appreciated.  |
| For examples of our special event menus, please visit the following pages: | ||
| For examples of special event menus, please visit the following pages: | |
|
Crab Tasting Menu 2008 Mushroom Tasting Menu 2007-8 Thanksgiving 2007 |
Reisling Retrospective 2007 Wine & Mushroom Fest 2006 Crab & Wine Fest 2003 |
|
"When there's a tasting menu built around seasonal ingredients such as crab or wild mushrooms, order it without hesitation." -- 71miles.com If you would like to be on our e-mail list to receive notification of the special events and dinners, please sign our guestbook | |
647 North Main Street
Fort Bragg, California 95437
707.964.8142 : 800.491.8142
directions
email Janice and Kim Badenhop, Innkeepers
Six rooms
Rates range from $79 in the winter to $119 in the summer,
plus tax, double occupancy. On holiday weekends
we may require a two-night minimum, and summer rates may apply.
Breakfast Included
Six rooms
Rates range from $79 in the winter to $119 in the summer,
plus tax, double occupancy. On holiday weekends
we may require a two-night minimum, and summer rates may apply.
Breakfast Included
Visa - MasterCard - Discover
 |
updated 16 March 2008 : 10:30 Pacific time this site generated with 100% recycled electrons! send website feedback to the Rendezvous webster |
©copyright 1999-2008 by Rendezvous Inn & Restaurant, Fort Bragg, California