Thanks for a great week at the RUE. We have a large group of families that dine with us bringing along children of all ages. One evening this past week our dining room was filled with seven children ages 6 thru 16 enjoying a meal out. This was not a big group dining together, these were five independent families. I happened to be working the line but found a moment to greet a few of them before it got too busy. I enjoyed seeing their eyes alive with an appetite; these children were devouring our cuisine. Frog legs- 3 orders among them, roasted Trumpet Royal mushroom** crepes attacked with four forks, Prince Edward Island mussels all picked from their shells to keep the meat warm as he continued to dine (very smart kid), Skuna Bay salmon “It’s not just good, it’s good for you”. I am so pleased to see that your children are looking at food with open minds. Thank you.
Next time you eat engage your sense of smell- Close your eyes, take a deep breath over your dish and create a visual in your mind based on the aroma youve inhaled. There are several dishes on the core menu that literally take me to a place, even pulling up a specific memory when I practice that exercise. Order a Pissaladière (Provencal onion & white anchovy tart) give it a try. This lovely dish takes me to the south of France back in 1997 with Billy & Haley, the aroma of Provence. France dances across my mind and my mouth begins to water. YUM!
Do me a favor. Think about the quality of food you put into your body. Allow us feed you a great meal. Thanks for reading my story this week,
Please see below for an employment opportunity at the bottom of this blog.
In addition to the menus listed below we showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Every day we post our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter http://twitter.com/rue_dumaine . We are available daily after 12noon to take your calls and fill your reservation needs: 937-610-1061 or you can book a table on our website thru Opentable.
Wine tasting for Tuesday, February 26th, 2013 (5-7pm)
Rhone, Rhone, Rhone
Last week Evan poured southern Rhone reds, this week the focus is on southern blancs:
Paul Jaboulet Cotes du Rhone Parallele 45 2010 $4
Domaine Roger Perin, Chateauneuf-du-Pape 2009 $10
Domaine de la Solitude, , Chateauneuf-du-Pape 2009 $9
Domaine du Vieux Telegraphe, Chateauneuf-du-Pape 2011 $13
Domaine Juliette Avril, , Chateauneuf-du-Pape 2011 $10
Bistro specials for the week of February 26th, 2013
Tuesday-Pan-seared chicken quarters** with roasted red peppers, fresh herbs, Picholine olives and capers served over wilted spinach and basmati pilaf $23
Wednesday-Join us for a taste of Louisiana…. Chicken** Étouffée $22
Thursday-Grilled duck breast*, green peppercorn-Dijon sauce, Sarlot potatoes, haricot vert $28
Friday-Pan-seared fresh American crab cakes, pickled red beet salad, cornichon-caper relish $28
Saturday-Pan-seared veal sweetbreads, confit fingerling potatoes, haricot vert, Trumpet Royale mushrooms**, roasted pearl onions, Madeira reduction $30
Prix Fixe Menu for Thursday, February 28th, 2013
Salt-cured foie gras, gingered peach** jam, grilled Farmhouse croutons
Hill Family Farm chicken** crépinette with mushrooms, sweetbreads, and tarragon velouté
** locally grown
Lunch menu for Friday, March 1st, 2013 (11:30am-1:30pm)
Roasted eggplant soup, oven-roasted tomato-basil garni $5.75
Dumaine salad– mixed green salad dressed with our house balsamic vinaigrette, Parmigiano-Reggiano and pignoli nuts $8.5
Salad of petite arugula**, Bocconcini (petite mozzarella rounds), Pecorino cheese, grilled Farmhouse rusk $9
Griddled chicken** burger, Fontina, roasted red peppers on house-baked rosemary focaccia, served with chick pea salad $13
Pan-seared fresh fish (TBD), slow roasted grape tomato sauce, pickled fennel-Italian olive relish $14
Farfalle pasta, grilled radicchio, escarole, Cannellini, roasted garlic cream, house cured pancetta (optional) $13
Ricotta cheesecake with almonds $5.5
Rue Dumaine Restaurant is currently seeking a Business Administrator.
We are lookng for a dedicated, people lovng person to be part of our team
The successful candidate will:
*Be the main contact in making reservations as well as manage the reservation system and all facets
*Maintian and administer the point of sale (POS) system.
*Work with the Chef andmanager on duty ondaily administrative needs.
*Oversee daily socail media and website presence.
*Prepareand print daily menus.
*Handle necessary correspondence with patrons as well as restaurant emails.
*Answer phones and handle dining room seating arrangments through our Opentable system.
*Promote a professional, helpful and courteous work enviroment.
*Tuesday thru Saturday work week (10am-5pm)
*Strong communication skills, both verbal and written
*Solid proficiency in Microsoft Wod, Excel and Publisher
*Professional attire reqired
*Solid work history
*Experience preferred, other candidates will be considered
If interested please send a current resume to careers@ruedumainerestaurant,com, attention Tom Sand, Jr.