I hope everyone has been enjoying the weather this winter, the sunshine kept me on my toes all day Sunday. I do fear for the fruit trees as I am sure they think it may be time to begin the spring growth. I am willing to put up with a cold winter in order to reap the harvest when it traditionally comes to fruition. A few of our farmers have mentioned that they wished they had known it was going to be such a mild winter so they could have planted heavier for winter season, if only it were that simple. Life is full of twist and turns and we all must continue to stay focused on the task at hand while preparing ourselves for the unexpected.

Valentine’s Day falls on a Tuesday this year. We are running a three course prix fixe menu (see below) in addition to our regular menu and specials. Most primetime seatings for the evening are booked but there are seats available early and after 8:15pm. If you are unable to get what you want on the 14th, ask about availability on Friday or Saturday.

Mardi Gras is right around the corner, Tuesday February 21st. Check out the menu below and get your name on the books. I am taking orders for my house made king cakes (via email only-info@ruedumainerestaurant.com). Each cake is roughly six inches of buttery yeast dough flavored with cinnamon, frosting and the classic green, purple and gold sprinkles, $10 each. I have pre-ordered my seafood from the Gulf Coast and beyond. Jim and Vern have been secured to assist in the kitchen to rock out the char grilled oysters. I have procured the goods for Evan’s classic hurricanes, YUM! Later today I will locate our bag of colorful beads to throw out to any takers.

Thanks for reading my story this week, have a great week, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Joanie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

Wine tasting for Tuesday, February 7th, 2012 (5-7pm)

This week we are tasting 2009 Willamette Valley Pinot Noirs and Burgundies. All four wines are blends from select vineyards of each region. Although young these wines are ready to be drank, 2009 is a great year.

CHAUVENET-CHOPIN
Bourgogne, 2009

JOSEPH DROUHIN
Chorey-Les-Beaune, 2009

BEAUX FRERES LES COUSINS
Pinot Noir, 2009

BEAUX FRERES
Willamette Valley, 2009

First three wines will be $16
Beaux Frères Willamette Valley will be an additional $7

Bistro specials for the week of February 7th, 2012

Tuesday-Pan-seared chicken quarters**, griddled basmati croquette, wilted spinach and slow-roasted tomato flecked tarragon velouté-$22

Wednesday-Come on in for a taste of Louisiana tonight… Pan-seared pork medallions “Ponchatoula-style”~ house-cured ham, Brabant potatoes and shiitake mushrooms-$22

Thursday-Griddled chicken burger with red onion marmalade, Asiago, rosemary whole grain mustard, served with pommes frites-$14

Friday-Trio of duck-Grilled duck breast*, griddled Yukon-duck confit cake, and a relish of house-cured duck “ham”, roasted shallots, and haricot vert, served with a Côte du Rhône reduction-$25

Saturday-Grilled pork rib chop*, prune-Armagnac reduction, caramelized pearl onion compote and creamy polenta-$24

Prix Fixe Menu for Thursday, February 9th, 2012 (5-9pm)

Roasted red pepper & chick pea soup with parsley pistou garni
–
Lamb ragoût with saffron pickled pearl onions, served with aubergine (eggplant) pancakes and wilted spinach
–
Clementine tartlet

$24

Lunch menu for Friday, February 10th, 2012 (11:30-1:30pm)

Roasted red pepper soup with parsley pistou $5.5

Mixed green salad (25% local) dressed with balsamic vinaigrette, pomegranate seeds and walnuts $7.5

Grilled Gulf shrimp atop ratatouille and basil aioli $12

Sauté of lamb loin with butternut squash**, spinach and onions, topped with a sultana-pine nut compote $13

Griddled, spiced pork sausage sandwich with sweet-tart pickled onion relish and French fries $12

Yogurt cake with honey sweetened crème fraîche and candied clementine $4.5

**local

Valentines menu: Tuesday February 14th, 2012- Reservation are highly recommended for main dining room. Sorry guys, the primetime spots are all booked up. Consider joining us early or later for a great meal.

In addition to our regular menu and nightly specials we will be offering the Prix fixe menu below:

Salad of American crab meat, fresh heart of palm, pickled red onion, watercress, and tarragon emulsion
-
Cocoa-black pepper-coffee dusted venison medallions*, wild rice-Jerusalem artichoke** spoon bread, brown butter wilted Swiss chard, and blueberry garnished Malbec reduction
–
Gateaux au chocolate with passion fruit and banana
$35 per person

Rue Dumaine’s MARDI GRAS menu 2012
Fat Tuesday, February 21st, 2012

Reservations are highly recommended.

Blue Point oyster, Gulf shrimp & crabmeat gumbo

Cornmeal crusted mirliton and chilled, poached gulf shrimp dressed with Creole rémoulade

Jim’s kick ass char-grilled oysters with garlic (6 per order)

Blue Point oysters on the half shell

Pepper jelly glazed chicken livers** over griddled polenta pave

Smothered chicken (3 pieces-thighs and/or drums) with crawfish tails and spinach, served over cheesy grits

Creole braised beef & French fry po-boy dressed with Mardi Gras slaw (y’all are gonna need a napkin or 2 and a fork with this one)

Cornmeal crusted catfish with house made tasso-black eyed pea salad and Creole mustard butter sauce

Drum courtbouillon (Fresh gulf fish poached in Creole sauce), served with rice

Banana Fosters bread pudding with caramel crème anglaise

Bourbon Pecan Praline gelato with pecan pie bar

All menus are subject to change based on availability, thanks.

**local

“Houston we have a problem!”…I have sent out my eblast as scheduled for the past 2 weeks but only 40% of you received it. Thanks for the heads up from many. Upon further research Tom discovered a glitch in the system that was marking the email as SPAM. Spam really? Long story short the problem has been resolved. I have kept much of the text from last week’s message to share with the 1500 plus readers who missed out on it, read on.

The news is out about our future plans to stay put here in the Miami Valley. After much thought and consideration we decided to plant our feet a bit deeper, continue to call Dayton our home. We looked at one another and simply knew it was time to determine our direction for the next 20plus years. Read on and begin to get a taste for what we will offer. With Alligators Annie’s we are having some fun creating new ways to impact your palates and souls with the tastes and style of the south. Rue Dumaine will continue to produce top quality, local first, French kissed American cuisine in a small bistro-sque style ambiance.

Tom and I are very excited to create what we feel will expand upon the foundation we have laid at 1061 Miamisburg-Centerville Road. Since our return to Dayton seven years ago we have realized a few things about our community. There is an ebb and flow to the dining culture here and we recognize our capability to bridge the gap between our current clientele and our future patrons. We have been accepted and have connected with some great vendors and many guests who share their lives with us as they frequent our restaurant. There are more mouths to feed, bellies to fill. We fully intend to maintain the standards we have implemented while satisfying a broader audience. I will keep you posted on details as they develop. We have now jump started this project, let the adventure begin.

The cold draft from the front door will not be moving with us, but the wine room and bar are! Yes, we will be able to book your book club dinner or a boutique winemaker dinner in our private party room. The dining room seating capacity will remain the same but the tables will be more appropriately sized to suit our style of service and your comfort. Brain needs his own laboratory and we will all benefit from that.

This list goes on and on…..I will post a few more each week.

Check out Alligator Annie’s webpage http://www.alligatorannies.com/ for updates as we begin developing our next creature. This Southern-Style Social Club has been brewing on the back burner for 10 plus years. We know what it means to miss New Orleans and we intend to share a few of our lasting memories and experiences of the south with you. Deep breathe y’all; Jaime is testing recipes for her future beignets. She has to consider every ingredient and step from the variety of flour to the POS (point of sale) steps it will take to get them into your hands; all warm and toasty, dusted with a “snow cap” of 10x sugar. Sounds like fun to me.

Thanks for reading my story this week, have a great week, and , Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie & Joanie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, January 31st, 2012(5-7pm)

Stronghold Mandala Red Table Wine 2010
Stronghold Mandala White Table Wine 2010

Evan tells me, “So here’s the deal on these wines, Charlie tasted me on these wines 1 ½ month and ago but I had my tastings laid out for 5 weeks or so. They are simple table wines, but I was impressed with them for the price. They hail from Arizona, grown in desert-style terrior”.
Co-proprietor Maynard James Keenan explains Mandala Best – With Time, Weather and Varietals influenced by contrasting terrior as our palate, we offer you this deliberate combination of places, never to be duplicated and to be enjoyed in this moment.” Blood into wine, check it out. http://www.youtube.com/watch?v=DqUXBMQODqM

Brian and I will create 1 dish to compliment these wines.

10 bucks for both wines and a matching tasting.

Bistro specials for the week of January 31st, 2012

Tuesday-Grilled beef flank steak*, preserved lemon-shallot relish, griddled Yukon-thyme gratin, and wilted spinach-$21

Wednesday-Come on in for a taste of Louisiana tonight… Red beans and rice, topped with a link of grilled andouille sausage-$14

Thursday-Poulet Basque-Pan-seared chicken quarters** smothered in a sauce of tomatoes, peppers, house-cured ham, served with basmati rice pilaf -$21

Friday-Grilled duck breast*, creamy fennel gratin, house-cured bacon dressed haricot vert, and fig-sweet onion compote-$25

Saturday-Pan-seared filet of beef*, Rösti potatoes, creamed spinach and a roasted mushroom demi glace reduction-$28

PRIX FIXE MENU for February 2nd, 2012 (5-9pm)

Chèvre gourgres ~ golden goat cheese beignets

Pan-seared chicken livers** with Languedoc pan sauce, Sarlot potato, walnuts and watercress
-
Gateaux de crepes aux pommes ~ apple crepe cake, good stuff
$23

** local

Lunch menu for Friday, February 3rd, 2012 (11:30-1:30pm)

Cream of celery soup with gulf shrimp garni $5.5

Wilted escarole salad with white beans, pickled red onions and apple wood smoked bacon vinaigrette $7.5

Grilled fresh fish (TBD) with pistounade (Picholine olive, roasted red pepper, eggplant and basil, mmmmmm) and herbed basmati rice $12.5

Slow roasted pork shoulder with tomato, onion and Yukon potatoes $13

Griddled cheese and caramelized onion sandwich (white cheddar, Brie, Asiago) served with warm potato salad $12

Chocolate sticky toffee pudding $4.5

Winter Restaurant Week 2012 is upon us. The energy this week brings to the RUE is motivating for the staff. It takes some time to create that perfect balance when you introduce a new menu for the week of restaurant week (product availability, sourcing, ordering, receiving, production, scheduling of guests and employees, execution of each meal, and guests satisfaction to name a few): What will you order? Which menu items will be more popular? Have I ordered enough napkins, bread, coffee, butter, ECT? Honestly, the change of pace is refreshing during the cold weather days of winter.

News came out this week about our future plans. Tom and I are very excited to create what we feel will expand upon the foundation we have laid at 1061 Miamisburg-Centerville Road. Since our return to Dayton seven years ago we have realized a few things about our community. There is an ebb and flow to the dining culture here and we recognize our capability of bridging the gap between our current clientele and our future patrons. We have been accepted and have connected with some great vendors and many guests who share their lives with us as they frequent our restaurant. There are more mouths to feed, bellies to fill. We fully intend to maintain the standards we have implemented while satisfying a broader audience. I will keep you posted on details as they develop. We have now jump started this project, let the adventure begin.

The cold draft from the front door will not be moving with us. Yes, we will be able to book your fathers’ 60th birthday party or your company dinner in our private party room. The tables ARE small, my goodness, this year can’t fly by fast enough. The staff can’t wait to have their own employee changing room-restroom. Brain needs his own laboratory; we will all benefit from that. This list goes on and on…..I will post more each week.

Check out Alligator Annie’s webpage http://www.alligatorannies.com/ for updates as we begin developing our next creature. This Southern-Style Social Club has been brewing on the back burner for 10 plus years. We know what it means to miss New Orleans and we intend to share a few of our lasting memories and experiences of the south with you. Deep breathe y’all; Jaime is testing recipes for her future beignets. She has to consider every ingredient and step from the variety of flour to the POS (point of sale) steps it will take to get them into your hands; all warm and toasty, dusted with a “snow cap” of 10x sugar. Sounds like fun to me.

I have completed my order list for tonight and will spend the day tomorrow accomplishing the necessary task to set myself up for a great week. Stop in for a great meal at the RUE then get out and try another great find on the list of 60 restaurants participating in Winter Restaurant Week 2012. http://www.dineoutdayton.org/restaurant-week-menus.php
Mention your experience with a friend who hasn’t dined with us before; encourage them to check out the Krewe’s efforts for $25.12 ($1 going to charity), thanks.

Thanks for reading my story this week, have a great week, and STAY WARM, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie & Joanie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Winter Restaurant Week 2012
Observed Tuesday, January 24th thru Friday, January 27th

Warm salad of spinach, roasted butternut squash**, toasted pepitas and ricotta salata cheese, dressed with an aged sherry vinaigrette orCharcuterie plate-A daily creation featuring a terrine, pâté or rillette, served with traditional garnishes of fruit chutney or compote, mustard, cornichon and crisp croutons; classic and very tasty. Check out the website after 3pm daily to see what Devin has created for our daily offering. www.ruedumainerestaurant.com
–
Pan-seared Scottish salmon, Yukon-thyme pavé, and a relish of house cured bacon (optional), oven roasted tomatoes & shallots, served with classic Chardonnay beurre blanc
or
Cabernet braised beef short rib with roasted mushrooms (25% local), wilted leeks and creamy polenta
–
Bittersweet chocolate-hazelnut torte with crème fraîche and hazelnut honeycomb or Buttermilk-brown sugar gelato with dried cherry-oat cookie

$25.12 per guest, $1 for each meal served is donated to one of three charities. Thanks for your support.

Bistro special for Saturday, January 28th, 2012

Pan-seared veal sweetbreads wrapped in our house-cured, air-dried ham then roasted, served atop a ragout of roasted mushrooms (Elm oyster**, baby shiitake, King trumpets**), fingerling potato coins and pearl onions with Madeira reduction, YUM!-$26

PRIX FIXE MENU for Thursday, January 26th, 2011(5-9pm)

Smoked trout rillette, cucumber-preserved lemon relish, crème fraîche and grilled croutons
–
Choucroute Garnie-Sauerkraut, house made garlic sausage, bacon and smoked ham, thanks Brian!!
–
Apple-pecan Huguenot, YUM!!

$22

Lunch menu for Friday, January 27th, 2012 (11:30-1:30pm)

Leek & Yukon potato soup $5

Salad of Bibb lettuce** with roasted beets, goat cheese, tornbread croutons and Banyuls vinaigrette $7.5

Ruby Red trout salad sandwich served on sesame semolina bread with a vegetable salad side $10

Pan-seared chicken quarter**, tomato braised celery with bacon and capers, served over creamy polenta** $12

Spinach, mushroom & Asiago quiche served with a petite green salad $10

Individual hummingbird cake $4

** local
Farmhouse bread available upon request

I am once again enjoying this mild weather; we chose a nice, sunshiny day for a road trip (board smile across my face). After a quick drive west we spent the day in Indy wondering from place to place checking out the local sites and eateries. There are a load of home spun goodies making for a great weekend getaway. There is a big city feel to Indianapolis and I liked it. The Super bowl will serve this city well.

We dined out tonight downtown during their bi-annual Devour Downtown (restaurant week). Most restaurants offered a prix fixe menu highlighting popular dishes and/or flavors. Sound like a good idea? Consider joining us at Rue Dumaine for Winter Restaurant Week 2012 Tuesday, January 24th thru Friday January 27th, 2012…..look over the menu below for a great meal showcasing the flavors of Rue Dumaine, all for $25.15. One dollar from each meal will be donated to charity.

Many of our local farmers are beginning to get their seeds ordered for the 2012 growing season and have requested the wants and desires from the Rue Dumaine kitchen, life is good. I am hopeful to continue to build potential harvest for all of us: you, me and the farmers too. Keep your eyes and ears open for any available product. Let me know if anyone might have something they grow or intend to grow, we can utilize all types of products in our weekly specials. I live for this stuff.

Thanks for reading my story this week, have a great week, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Kentucky bourbon tasting for Tuesday January 17th, 2011 (5-7pm)

Evan has been searching through his resources to put together Tuesday tasting featuring some of the finest Kentucky bourbons available. Join us for one or all 6 tastings each paired with a bite created by the Rue Dumaine kitchen krewe. Brian, Tom, Evan and I have been discussing the complexities of each in order to really turn your palates on.

Jefferson’s Reserve
Buffalo Trace
Evan Williams
Woodford Reserve
Booker’s
And a hand selected, hard to find Kentucky Rye….cool.

Reasonable price to be determined.

Bistro specials for the week of January 17th, 2012

Tuesday-Pan-seared chicken quarters** with red wine, roasted garlic and rosemary pan-sauce, served with roasted Yukon potatoes $22

Wednesday-Come on in for a taste of Louisiana tonight… Pecan crusted rabbit tender, braised greens, sweet potato puree and Creole mustard sauce $20

Thursday-Pan-seared chicken livers**, wilted spinach, roasted Yukon potatoes and a brandy-green peppercorn sauce $21

Friday-Grilled duck breast*, turnip**-Yukon galette, broccolini, relish of house-cured bacon, shallot & sultanas, served with Carmenere reduction-$25

Saturday-Veal scaloppini with Calvados, apples, Jerusalem artichokes ** and cream fraîche $26

PRIX FIXE MENU for Thursday, January 19th, 2012(5-9pm)

Salad of fresh hearts of palm, watercress, house-cured ham and herb vinaigrette
–
Pan-seared skate wing with hazelnut brown butter and haricot vert
–
Beaujolais poached pear-almond tart

$22
**local

Lunch menu for Friday, January 20th, 2012 (11:30-1:30pm)

Roasted mushroom (40% local) and wild rice soup $5

Salad of watercress, Belgian endive, and house-cured ham dressed with champagne vinaigrette and topped with a warm toasted Brie crouton $7.5

Pan-seared fresh fish (TBD), butternut squash**-leek hash with spinach and caper beurre blanc $12

Grilled beef flank steak*, pommes frites and Montpellier butter, served with a side of aioli $13

Tuna Niçoise sandwich with haricot vert salad $11

Citrus crepes filled with Meyer lemon mousseline $4.5

**local

Winter Restaurant Week 2012
**Observed Tuesday, January 24th – Friday, January 27th

Warm salad of spinach, roasted butternut squash**, toasted pepitas and ricotta salada cheese, dressed with an aged sherry vinaigrette OR Charcuterie plate-A daily creation featuring a terrine, pâté or rillette, served with traditional garnishes of fruit chutney or compote, mustard, cornichon and crisp croutons; classic and very tasty. Every day after 3pm (Tuesday-Friday) we post the daily charcutiere offering on our webpage: www.ruedumainerestaurant.com
—
Pan-seared Scottish salmon, Yukon-thyme pavé, and a relish of house cured bacon (optional), oven roasted tomatoes & shallots, served with beurre blanc
OR
Cabernet braised beef short rib with roasted mushrooms (40% local), wilted leeks and creamy polenta
—
Bittersweet chocolate-hazelnut torte with crème fraîche and hazelnut honeycomb OR Buttermilk-brown sugar gelato with dried cherry-oat cookie

$25.12 per guest, $1 for each meal served is donated to charity.
Menu is subject to change based on availability

Brian and I worked hard this past week at laying out plans for the first quarter of great food at Rue Dumaine. The winter Restaurant Week 2012 menu (January 24th-27th) is near completion; we are working on a Valentine’s weekend menu as well as creating a few great tastes for our annual Mardi Gras (Tuesday, February 21st) celebration. Now that is a lot of food thoughts running through our minds, kinda makes you hungry doesn’t it.

As winter rolls in we are eager to incorporate heartier fare onto the weekly menus, braised rabbit shows up this week, YUM! We both have a love for braising, roasting, richer reductions, root vegetables (beets**, salsify, turnips, sunchokes**) and citrus (kumquats & Meyer lemons, love um). Brain continues to refine his skill in the practices of curing and smoking which results in many fantastic specials in your future; this week he is smoking duck breast for Saturday evening, we are blessed.

We are heading to Indianapolis this coming Sunday for a short trip. If you have any suggestions as to must-see stops, send them our way. We are just stepping out to discover what is out there; who is contributing to our Mid-western community. I am looking for a great place for late brunch and dinner Sunday evening. Find me a funky place to enjoy breakfast and a late lunch spot for Monday. Yup, my body will regret the indulgence; hey, it’s all in a days work.

Get out and enjoy the sunshine and warmer temps because old man winter is on his way.
Oh yea, Geaux Saints!! I’m rooting for them to take it all the way this year.

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

Much love, Anne

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, January 10th, 2011 (5-7pm)

Richter Reisling Spätlese 2009

Elio Perrone Barbera d’Asti tasmorcon 2010

Mas de Guiot Vin de Pays du Gard 2007

$16

Please enjoy these wines with an Amuse-Bouche prepared by the RUE DUMAINE kitchen

Bistro specials for the week of January 10th, 2012

Tuesday-Pork scaloppini with foie gras flecked Riesling reduction, served with baby spinach** and Brabant potatoes $22

Wednesday-Come on in for a taste of Louisiana tonight… Cornmeal-Abita beer battered fried catfish with remoulade and hush puppies $20

Thursday-Coq au Vin $21

Friday-Tarragon braised OHIO rabbit quarter with caramelized pearl onions and spinach served over mustard seed noodles $24

Saturday-House smoked duck breast* with blueberry-shallot compote, Malbec reduction, wild rice croquette and haricot vert $26

PRIX FIXE MENU for Thursday, January 12th, 2011(5-9pm)

Creamy onion soup with rye croutons
-
Griddled house made Alsatian sausage served with sauerkraut, roasted apples, salsify and whole grain mustard
-
Caramelized pear upside down cake

$22

Lunch menu for Friday, January 13th, 2012 (11:30-1:30pm)

Roasted pumpkin** soup with toasted pepitas $5

Salad of chick peas, oven roasted grape tomatoes, haricot vert and Kalamata olive $8

Pan-seared fresh fish (TBD) served with roasted red pepper, caper and fresh herb relish, served atop haricot vert $12

Griddled garlic sausage patty (housemade, of course) served open faced with grilled red onion and spicy mustard $12

Chicken** and dumplings $11

Mango tarte Tatin $4.5

** local

Tom and I were up early today to start and finish our holiday shopping, nice, uh? He went in one direction, me in another. I had a soy milk chai in hand and he had a triple shot Grande cappuccino with skim milk. We both returned home victorious before dark; the wrapping will get done as the week flies by. I now look at the small pile of goods that need to get to the UPS store bright and early. Obviously I work best under pressure.

This Wednesday, December 21st the Rue Dumaine open house market is on; we are open for our in-house market from 12noon until 3pm, join us please. Look over the list below, give Bonnie a call with your order if you would like to secure your items then stop by to say hello. Evan and Tom have selected and priced for retail 1 sparkling, 1 red and 1 white wine perfect for any holiday party drop-in or to sip on as you tackle the pile of gifts. Pick up a bottle to share with your lovelies on Christmas Eve or to take over to mom’s house on Christmas Day, see details below.

Just a few of the items we are offering:
• Cured ruby red trout sides-6-9oz sides sold to you cyro-vaced- $9/#
• Brian’s house smoked ham-1#-3# pieces, Brian is very proud, it is good stuff. Purchase a piece to slice for sandwiches or cube up for your New Years Day black eyed peas $10/#
• Butterscotch blondies with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet. Sold in four piece packs $3.5.
• Peppermint chocolate brownies, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
• Tom’s GraNOLA of love, good and good for you! $7 per bag
• Peanut butter with flax seed and local honey-start you year off right- protein, omega 3 fatty acid and it taste great too! 7oz.-$3.5 or 15oz.-$6.5
• Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 large dumplings-$4
• Bar mix-spiced pepitas, cheese nips, rosemary lavash and oat bundles- great hostess gift. $5
• Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5
• Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $4/8oz.
• Blue cheese-walnut pave $5/6oz.
• Apple-thyme chutney $5/8oz.
• Country pate, YUM! $6/ 6oz.
• French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray to make a few canapés with the pate for you. $2.5/ 6oz. bag
• If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./ 8oz
• Almond-raspberry coffee cake- $6/serves 6-8
• Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
• Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
• Spiced pecans, spiced but not spicy. $10/#
• Roasted butternut squash** soup $4.5/16oz., $8/32oz.
• White bean-Arugula smear $3.5/8oz.
• Balsamic vinaigrette $3.5/8oz., $6/15oz.
• NV Gruet Brilliant New Mexico Sparkling wine- A wonderful fine bouquet dominated by green apple and grapefruit flavors. A truly classic house style sparkling with ultra fine bubbles! Priced for retail sale.
• Cameron Hughes Chardonnay Lot 220-This wine shows classic buttery qualities with subtle sorbet notes on the finish. On the palate, this wine is rich and full with a bold mid-palate of Meyer lemon and nuances of baking spice. Priced for retail sale.
• 2009 Rock & Vine, Cabernet Sauvignon-Medium bodied, with a solid core of blackberry and dark cherry fruit and hints of tobacco notes followed by great texture, sweet tannins, and dense weight. This wine is very drinkable. Priced for retail sale.
• Possibly a few more items will appear, it is simply a matter of time before we think of something else, thanks.

I am committed to getting our gifts mailed off to Louisiana that must make it there by Friday, making Tom an apple pie and beginning the advance orders for NYE. This week will bring visits from many that make it back to town for the holidays and we look forward to seeing you. Tom and I will spend Christmas Eve with my family and Christmas Day with his; Monday will bring a day of recovery and rebuilding as we continue our efforts to execute a fantastic night of food for New Years Eve. I can hardly wait.

Thank you to all for a great holiday season, have a Merry Christmas, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, December 20th, 2011 (5-7pm)

In honor of Santa Claus we will taste some “presents” from our wine list.

Sit back and enjoy the spirits of the Holidays!! Merry Christmas from us all at Rue Dumaine!!!

Anne Amie
Müller Thurgau Willamette Valley Cuvée A, 2010

Clos La Coutale
Cahors, 2009

Delas
Crozes-Hermitage Les Launes, 2010

$16

Please enjoy these wines with an Amuse-Bouche prepared by the RUE DUMAINE kitchen

Bistro specials for the week of December 20th, 2011

Tuesday-Pan-seared chicken quarters** with roasted Brussels sprouts (50% local) & shallots, house-cured ham and caraway cream-$22

Wednesday-Come on in for a taste of Louisiana tonight… Gulf shrimp Étouffée over rice $18

Thursday-Beef hamburger* with Gruyere cheese, red onion marmalade and rosemary whole grain mustard, served with pommes frites-$14

Friday-Grilled OHIO beef ribeye* served with roasted fingerling potatoes, beets**, pickled red onion & watercress-$25

Merry Christmas to all. Enjoy your time with family and friends.

Prix Fixe Menu for Thursday, December 22nd, 2011 (5-9pm)

Pan-seared sea scallops, wilted pea tendrils, roasted fingerling coins and a roasted fennel**-apple wood smoked bacon relish
–
Pork fricassee with mushrooms**, pearl onions, haricot vert and Yukons
–
Orange curd filled citrus crepes served with cranberry-raspberry sauce

$23

Lunch menu for Friday, December 23rd, 2011(11:30-1:30pm)

Cream of spinach with toasted walnut garni $4.5

Dumaine salad– mixed baby greens (40% local) with dried cranberries and spiced pecans, dressed with balsamic vinaigrette $7.5

House cured ham & Gruyere cheese crepes au gratin $10

Fresh fish (TBD) au paupilotte-A present of fish baked in a paper shell with oven roasted tomatoes, grilled zucchini, fingerling potatoes and herbed beurre blanc $11

Duck confit-butternut squash** hash topped with a fried farm fresh egg** $11

Orange roulade with candied kumquats $4.5

**local

I am so sad. I will receive the last of our locally grown, from the earth salad greens this week. I know it is all part of the cycle of life here in Dayton but it still makes me a bit blue. I look forward to working with all those fine, hard working folks and will miss that connection through the winter. We will still source local chicken, honey, eggs, bread, hydro-Bibb, and arugula through the winter. Jon Branstrator told me he has 5000# of butternut squash in his storage barn; come on Jon get my some of that ASAP. I can’t wait to hear about the next local venison and pheasant harvest. Here’s to a winter full of daydreams about the first local strawberry harvest, then asparagus, then….

The RUE is looking to hire two new employees. Two of our great crew members have finished their higher education and are ready to make the next move. It is always a bit sad when one of our crew members move on but it is also very cool to see them making their own way in their chosen profession. We are looking for a server’s assistant (busser/runner) and a host. Yup, you will be working Friday and Saturday evenings. Your key job task will be to help your co-workers meet and exceed our guests’ expectations. It is hard work but it will make you a better person (or so my folks use to say) and we pay you to be here.
If you or anyone you know are interested please stop by Tuesday, Wednesday, Thursday or Saturday from 1-3pm.

The Rue Dumaine gift card is a quick, effective solution to finishing up your holiday shopping. Cards can be purchased securely on-line www.ruedumainerestaurant.com, over the phone ( 937.610.1061) with Miss Bonnie or through the front door Tuesday through Saturday after 12noon. I fully intend to get my shopping started next Sunday, sound like fun?

Get out there and enjoy the holiday season that is upon us, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, December 12th, 2011 (5-7pm)

This week Evan chose three wines from our core restaurant wine list; they showcase exceptional value and food friendliness. Give each one a try then add another great wine option to your list of go-to wines for your next dining experience. Take a break from the hustle of the holiday season to sit back and enjoy friends, good food & drink and life!

Domaine A. Et P. De Villaine 2008

Treana Red, Paso Robles 2008

Chateau Simard Saint-Emilion 1999

$16

Bistro specials for the week of December 12th, 2011

Tuesday-Pan-seared chicken quarters** with red grapes, sage and applewood smoked bacon reduction served with basmati-wild rice pilaf-$21

Wednesday-Come on in for a taste of Louisiana tonight… Pan-seared chicken livers** with pepper jelly glaze served atop cheesy grits and garlic wilted spinach-$18

Thursday-Griddled house made chicken** sausage, Dauphinoise potatoes, wilted spinach and a sultana-house-cured pancetta compote-$18

Friday-Grilled duck breast*, basmati croquette, wilted kale, candied kumquats, leek confit and a Clementine kissed reduction-$23

Saturday-Grilled veal ribeye*, truffled risotto (black Italian truffles), broccolini, and shallot demi glace reduction, YUM!-$29

Prix Fixe Menu for Thursday, December 15th, 2011 (5-9pm)

House cured Scottish salmon, potato blinis, dill crème fraîche and micro arugula garni
–
Grilled beef flank steak*, Rösti potato, and wilted spinach, served with a classic Béarnaise sauce
–
Spiced apple crisp

$21

Lunch menu for Friday, December 16th, 2011 (11:30-1:30pm)

White bean-escarole soup $4.5

Salad of Boston Bibb**, hardboiled egg, radishes, blue cheese and creamy champagne vinaigrette $7.5

Chicken** salad sandwich with grapes and pecans, served with Mike-sell’s potato chips $9

Beef pot roast with carrots and Yukon potatoes $10

Prince Edward Island mussels baked with garlic-parsley butter, served with grilled bread $11

Spiced angel food cake with winter fruit compote and crème anglaise $4.5

**local

I realize the importance of time; I value my time and I am sure you value yours. Let us save you a bit of time during the holidays. Allow us the pleasure of preparing you a great meal. Ask us to create a special dish for your holiday get together.

Based on the success of our first in-house market we have decided to offer an in-house Christmas market on Wednesday, December 21st. Let us if you see anything that is of interest to you; give Bonnie a call, place an order and we will pull your order aside to ensure you get anything you may need to aid in your holiday celebrations.

Just a few of the items we are offering:
• Cured trout sides
• Brian’s house smoked ham
• Butterscotch brownies with caramel, peanuts and pretzels, YUM! Perfect for that office cookie exchange.
• Peppermint chocolate brownies, also great for the office or your sweet aunt Patti
• Tom’s GraNOLA of love, good and good for you!
• Peanut butter with flax seed and local honey-start you year off right- protein, omega 3 fatty acid and it taste great too!
• Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato.
• Bar mix-spiced pepitas, cheese nips, rosemary lavash and oat bundles- great hostess gift.
• Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats.
• Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it.
• Blue cheese-walnut pave
• Apple-thyme chutney
• Country pate, YUM!
• French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray o make a few canapés with the pate for yourself.
• If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you.

Our New Years Eve menu is posted on-line www.rueduaminerestaurant.com. Check it out and see if there is anything that might entice you to join us for the last evening of great food in 2011. We are offering a special menu for the evening featuring several much requested ingredients and a whole lot of love. You are free to choose a 3 course option for $60 or a 4 course option for $75. If you want to choose three starters courses and a dessert, you should do that but if you really want a salad, an entrée and 2 desserts, feel free. Ultimately I would like to see our dining room full of happy guests as we say goodbye to 2011 and ring in 2012.

Just a thought….Fortunately for me I enjoy cooking for a living and I am blessed to surround myself with others that feel the same way. That is a very good thing.

Have a great week, get out there and enjoy the holiday season the is upon us, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, December 6th, 2011 (5-7pm)

Chimney Rock, Elevage Blanc 2007
Cameron Hugh’s, Lot 313 California Field Blend 2010 Alvaro Placios Camin de Priorat 2009

Bistro specials for the week of December 6th, 2011

Tuesday-Gamay quick braised chicken quarters** (boneless) with shiitake, pearl onion, fingerling potato, carrot and bacon-$21

Wednesday-Come on in for a taste of Louisiana tonight… Pan-seared chicken quarters with house-cured tasso gravy and grilled sweet potatoes-$21

Thursday-Pan-seared frog legs with Chardonnay, garlic and parsley-$14

Friday-Grilled duck breast*, beet** risotto, broccolini, and a relish of orange segments, roasted shallots and pistachios-$23

Saturday-Pan-seared venison medallions, braised red cabbage with bacon, haricot vert, roasted chestnuts and juniper reduction-$27

Prix Fixe Menu for Thursday, December 8th, 2011(5-9pm)

Warm salad of spinach**, sheep’s milk feta, roasted pumpkin, and toasted pepitas, dressed with sherry-shallot vinaigrette
–
Pan-seared pork medallions with fig, hazelnut and pearl onion, served with brown butter wilted kale**
–
Prune & Armagnac clafouti

$24

Lunch menu for Friday, December 9th, 2011 (11:30-1:30pm)

Broccoli** soup with Brie and toasted pine nuts $5

Salad of arugula** dressed with lemon juice, EVOO, Parmigiano-Reggiano and fennel crackers $7.5

Pan-seared chicken livers**, Lyonnaise potatoes, wilted spinach** and green peppercorn-brandy pan sauce $9

Open face sandwich of roasted beets**, goat cheese, candied spicy walnuts and wilted spinach** $10

Grilled gulf shrimp, cauliflower-Gruyere gratin, applewood smoked bacon-shallot vinaigrette $12

Buttered rum pudding cake $4.5

**local

This late fall weather has been nice enough to keep the heavy jackets in the closet and the grass bright green; I am grateful.

Reward yourself for all the effort it takes to get it all done this month; stop in for dinner or invite those old childhood friends who have come home for the holidays to join you for a cocktail at the bar. Tom and Evan have been sourcing a few interesting wines. At premeal each day we listen to them discuss each wines characteristics and nuances, it been a learning process for all. Evan has a huge batch of barrel aged Manhattans working plus a few new cocktails for this festive holiday season.

The requests for gift baskets to be given as gifts have begun and I will gladly do the same for you. If you are in need of a special gift for an employee, your boss, an acquaintance or your aunt Barb, please let me know and we can create the perfect basket for your needs. Gift cards are readily available on the website http://ruedumainerestaurant.com/giftcards/ or stop by the restaurant any day (Tuesday-Saturday) after 12noon or give Miss Bonnie a call to fill your order, WOW!

It has happened again, this year has flown by and the holidays are here. Tom and I work daily to find a bit of joy in each day which actually helps to make time simply fly by. Thanks to so many of you for the support thru these trying times.

Get out there and enjoy the holiday season that is upon us, Anne

In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Everyday Bonnie posts our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, November 29th, 2011 (5-7pm)

This week, in honor of leftover turkey pies and the wonderful frozen Swanson TV dinner options available to us all, we are going to taste some exceptional wines from Swanson Vineyards. So sit back, enjoy and reminisce about those special meals as a child!

Swanson Vineyards, Pinot Grigio, Napa 2008

Swanson Vineyards, Merlot, Napa 2006

Swanson Vineyards, Alexis, Napa 2006

$16
Please enjoy these wines with an Amuse-Bouche prepared by the RUE DUMAINE kitchen

Bistro specials for the Week of November 29th, 2011

Tuesday-Chicken fricassée with pearl onions, shiitake mushrooms and shrimp-$21

Wednesday-Come on in for a taste of Louisiana tonight… Pecan cornbread crusted catfish, sweet potato & house-cured tasso hash, served with remoulade-$19

Thursday-Open face sandwich of slow-braised beef with anchovies, capers and onions, served with a side of fries and aioli-$14

Friday-Grilled duck breast*, citrus glazed turnips**, haricot vert, house-cured bacon flecked sherry reduction and crispy leek garni-$23

Saturday -Pan-seared veal sweetbreads with Madeira reduction, fingerling potato coins, crawfish tails, and wilted spinach**-$26

Prix Fixe Menu for Thursday, December 1st, 2011(5-9pm)

House-smoked trout rillette with crème fraîche, and celery**-preserved lemon-caper relish, served with grilled croutons = Stewed pork with dates, quince** and cashew flecked basmati
–
Gateaux Basque-Delicious French pastry with almonds, tart cherries and pastry cream

$24

**local

Lunch menu for Friday, December 2nd, 2011 (11:30-1:30pm)

Seafood chowder $5

Salad of broccoli**, sultanas, red grapes, walnuts and housemade bacon $7.5

Chopped pork steak with roasted mushrooms** and sweet onions, served atop creamy polenta $9

Open face sandwich of braised turkey**, topped with a fried egg** $10

Orange gastrique glazed sea scallops with arugula** and turnip** gratin $12

Blondie brownie with caramel, peanuts and pretzels, served with vanilla bean gelato $5

**local

So sorry for the late eblast this week; I have been in NOLA or a family get-together. Now I sit at the airport awaiting my flight home…free wifi.
Thanksgiving is right around the corner. I am very pleased with the interest in our 1st in-house market on Wednesday, November 24th; we are thrilled to provide good food to many. Brian has been busy deboning and brining the fresh LOCAL turkeys, smoking the meat, roasting their carcasses and making stock. Jaime is scaling the doughs, organizing her prep and creating many a tasty treats. The rest of the crew has helped me to procure ingredients; dicing and slicing, this and that. I will dive in head first early Tuesday morning and begin to make the soups, smears, salads, sauces, dressing and the like. Bonnie has done a great job of keeping all the orders organized, thank goodness. Mid-morning Wednesday I intend to make a pot of coffee and organize all the advance orders so it will be a bit less complicated when you arrive for your pick-ups. Please understand that you don’t need an advance order just stop by and see what we have to offer. Doors open at 12noon, looking forward to seeing you then.

During this holiday week we will be closed for Thanksgiving Day and for Friday lunch (November 25th), opening for dinner Friday evening at 5pm. We resume our prix fixe menu and lunch menu offerings next week. Look at your calendar and pick a date to come by for a holiday celebration with friends during the month of December.

The 27th of November marks Rue Dumaine’s 4th anniversary. Tom and I thank you for your support thru this journey. Brian, Devin, Nate, Carly, Evan, Tony, Crystal, James and Mary Beth – 9 of them…they have been with us since we opened in 2007. A strong core is just one of the reasons we are still standing; thanks to the rest of our krewe members and thanks to you for keeping us strong.

During the past 48months we have gathered 16 local growers, artisans, and producers that assist in our effort by supplying us the fruits of their labor. Presenting you with quality food stems from the raw products that come through our back door i.e.: lettuce that was picked yesterday, 10 miles from our back door. Each item that walks through the back door is carefully looked over (some would say inspected), checked in and then properly stocked; that is the very first step in the preparation of your meal. Here’s to our efforts to find more locals to purchase from and to the good food we will create. Thank you again for all that you do for us by stopping in for a dining experience or a quick bite, we are blessed.

Jaime and I are putting the finishing touches on the dessert selections for New Years Eve then we will post the entire menu on our webpage.
Our NYE menu offers a 3-course ($60) and a 4-course ($75) option. If you are hungrier than that, add another course, no problem. Give Bonnie a call with your reservation request, we are seating from 5-9:30pm.

While the local foods market is slowing down a bit with this cooler weather we are proud to still offer 14 locally grown items on our menu. In addition to the menus listed below we will showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Every day by 3pm we post our daily offerings on our webpage www.ruedumainerestaurant.com , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter.

Thanks for reading my story this week, much love, Anne

“To manage your subscription, click this link: http://ruedumainerestaurant.com/pommo/user/login.php”

Wine tasting for Tuesday, November 22nd, 2011 (5-7pm)

This week we taste some “MF” wines from Matt Bonanno & Fritz Stuhlmuller. The two have joined forces to delivery what we believe to be consistent wines at affordable prices. Think “quaffing wines!” Stop in for a little fun and get ready for Turkey Day!

MF Chardonnay, Russian River Valley 2010

MF Pinot Noir, Sonoma Coast 2010

MF Cabernet Sauvignon, Alexander Valley 2009

Bistro specials for the week of November 22nd, 2011

Tuesday-Golden pan-seared chicken quarters** with fennel** slaw, petite potato confit and house made bacon-celery** relish-$21

Wednesday-Come on in for a taste of Louisiana tonight… Louisiana Andouille-pork burger* with white cheddar cheese and sweet onion marmalade, served with Creole fries-$14

Thursday-Happy Thanksgiving!! Enjoy your families and some great home cooking!!

Friday-Red wine marinated pork chop* served grilled with Parisienne vegetable melody-$23

Saturday-Pan-seared lamb T-bone chops*, grilled OHIO Honey Crisp apple-red onion** relish, and roasted cauliflower & potatoes-$26

**local

The Prix Fixe Menu and Lunch Menu will return next week. Have a glorious holiday.