Rebeccas - Vollständiges Menü

With Walnuts and Crème Fraiche Ice Cream

With Ginger and Spinach

With a Graham Cracker Crust, Lime Zest and Whipped Cream

with Toasted Almond Ice Cream

Filled with Three Ice Creams a Bittersweet Chocolate Sauce

Chocolate

With Mint Chip Ice Cream

With an Orange Madeleine

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

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

With a Spicy Tomato Coulis

Butternut and Acorn Squash With Roasted Chestnuts

With Fresh Herbs and a Dijon Vinaigrette

With Haricots Verts, Celery, Mâche and a Truffle Vinaigrette

With a Tarragon Vinaigrette

With a Japanese Seaweed Salad and a Wasabi Dressing

With Russian Osetra Caviar

With Sour Cream and Russian Osetra Caviar

With a Pomegranate Salsa

With Handmade Fettuccine

With Cucumbers, Sweet Vidalia Onion Mint

With a Tarragon Vinaigrette

With Wild Rice Blinis and Mustard Sauce

With Avocado, Red and Yellow Peppers and Gaufrette Potatoes

With Wild Rice Blinis and Mustard Sauce

With Vanilla Bean, Dulce de Leche and Strawberry Ice Cream

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

With Pommes Frites and a Green Peppercorn Sauce

With Toasted Walnuts, Roquefort and a Walnut Vinaigrette

With Handmade Fettuccine, Wild Mushrooms Tomatoes

With Italian White Truffle Risotto

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

With Caramelized Mango and a Red Raspberry Sauce

With Baby Bok Choy, Pommes Allumettes and A Ponzu Sauce

With Wild Mushroom Spinach Duxelles with A Red Bordeaux Reduction

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

With Spinach, Wild Mushrooms and a Lemon Sauce

With Creamed Spinach and a Lemon Caviar Sauce

With Grilled Corn Succotash and a Salsa Verde

With Italian White Truffle

With a Grilled Corn Succotash and a Green Peppercorn Sauce

With Grilled Asparagus, Pommes Allumettes and A Red Burgundy Reduction

With a Supreme of Grapefruit

With a Ragôut of Provençal Vegetables and Saffron Couscous

With Carrot Spaetzle a Morel Mushroom Sauce

With Jumbo Lump Crabmeat Hash, Haricots Verts and a Lobster Sauce

With Haricots Verts, Potato Gratin and a Red Bordeaux Reduction

With Micro Greens, Saint André a Ginger Vinaigrette

With Hearts of Palm, Fennel, Avocado and A Balsamic Vinaigrette

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

with French Périgord winter black truffles

With Sautéed Wild Mushrooms, Asparagus Tips and Goat Cheese

With Lobster

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

With Asparagus, Potato Gnocchi and a Morel Mushroom Sauce

With Bittersweet Chocolate Sauce

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

with Dulce de Leche Ice Cream

With a Red Berry Coulis

With Vanilla Bean Ice Cream

with traditional accouterments

with traditional accouterments

with cucumber and Russian golden Osetra caviar

with gaufrette potatoes

with Cavaillon melon and an aged balsamic vinegar

with a pomegranate salsa

with fresh herbs and a ginger vinaigrette

with a morel mushroom ragout

With a Morel Mushroom Ragout

With Lemon Risotto, Asparagus Tips and Green Peas

A Triple Crème Cow's Milk Cheese from Burgundy. Need We Say Anything More!

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,