Inspired by the Provence region of France, Rue Dumaine has adopted the classic style of French fare and added an American touch utilizing seasonal and local ingredients.  We create our daily charcutière plate in-house, resulting in tasty terrines, rillettes, and pâtés.  Enjoy a saute of autumn mushrooms, shallots, and roasted garlic slivers atop a goat cheese-smeared waffle.  Or comfort yourself with a serving of our house made soups or Cabernet Sauvignon braised beef short ribs. Better yet order up an American Artisan cheese plate and relax into your evening. Please check out the menu page for details.

Wednesday, November 25th - Evening Specials

Chicken** and gulf shrimp gumbo w/ rice & chives.
Charcuterie Plate
Daube glacé (braised beef, mirepoix (carrot, onion, celery), w/ Dijon, fennel** -radish** -parsley salad, cornichons, pickled carrots, croutons).
Small Plate 1
Pont-l’ Evêque cheese (1 oz), Ida Red apple** compote, honeycomb**, walnut-raisin bread**.
Small Plate 2
Pan-seared sea scallops (2), griddled wild rice croquette, pea shoots**, Ver jus rouge vinaigrette.
Dumaine Salad Garnishes
Radishes** & spiced pecans.
Fresh Fish of the Day 1
Creole spiced pan-seared scallops (7- 7.5 oz) with w/a griddled grit** cake* & garlic** wilted spinach**, relish of Tasso – wilted shallot – diced red peppers** & citrus vinaigrette.
Fresh Fish of the Day 2
Pan-seared Red snapper (gulf), roasted trio of local potatoes** (Carola, Desiree, Purple Majesty) relish of oven roasted tomatoes & fennel**, pickled red onion, red pepper coulis.
Bistro Special
Enjoy a taste of Louisiana tonight…Open-faced Mother’s po-boy of Creole braised beef, tasty gravy, griddled red onion, Boosalis baguette,**, French fries. You will likely need a knife and fork for this one!!!
Jaime's Dessert Special
Bananas Foster Bread Pudding made w/ croissants (bananas, Rum, cinnamon), w/ crème anglaise.

Updates from Anne

Keep up-to-date with Chef Anne on current menu offerings and the latest from local growers and other vendors.

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