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 (50% local), shallots, and roasted garlic slivers atop a Lucky Penny Farms goat cheese-smeared waffle.  Or comfort yourself with a serving of our House-cured Skuna Bay salmon, served with beet-caper relish, watercress, dill crème fraîche and toasted croutons .

April 18th Dinner Specials

Watercress** shallot-apple relish soup **local product
Charcuterie Plate
Lamb terrine (Cab-Sav, Dijon, orange, thyme), orange – rosemary chutney. Dijon, cornichons, croutons
Mixed greens (100% local), balsamic vinaigrette, fennel-spiced pepitas, cow's milk feta **local
Small Plate
Salad of Farro, oven-roasted tomatoes, spinach**, Balsamic vinegar, Burrata cheese **local product
Fish of the Day
Grilled Lake Erie walleye, lemon – black pepper – Yukon galette, wilted pea shoots**, spring pea – sugar snap peas – preserved lemon relish, lemon vinaigrette **local
Bistro Special
Pan-seared Alaskan halibut, griddled Arborio croquette, broccolini, thyme – roasted mushroom** (50% Trumpet Royale**, Hen of the Woods, Shiitakes) - shallot relish, beet & Cab-Sav sauce **local
Mango – pineapple upside down cake (macadamia nuts in the batter), served warm w/ whipped cream

Updates from Anne

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

Gift Cards Available

Looking to treat someone to a truly special dining experience? Gift cards are available from our online store.

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