RENÉ

Reservations

928 282 9225

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For More Information About:

Continually voted

"Best Overall Restaurant"

by the readers of the Sedona Red Rock News.

YA GOT IT GOIN' ON! Vernon E. - Nassau, Bahamas

If you were open for breakfast we'd move to Sedona! Annette & Barnie - Toronto

AA Taste of Elegance and Grace in Sedona. Elma & Joseph R.-AZ Prelude*Crab Cakefresh dungeness crab meat sauté with creamy hollandaise9.95Escargots de Chambertinwith traditional parslied garlic butter8.95*Ahi Tuna Tartardiced tuna tossed with lemon vinaigrette, red onion and tomato concasse,topped wasabi tobika over a sesame tuille11.95Mushrooms Neptunefresh button mushroom caps stuffed with lobster and garlic cream cheese10.95Salmagundichilled asparagus spears, tomato, buffala mozzarella,pesto, spiced pecans and assorted olives9.95Sauté Briecreamy brie cheese lightly sauté, garnished with fresh fruit7.95Lobster Martinislices of chilled Main lobster with a grapefruit salsa served 'Up'11.95Le Soupes at Les SaladesThe Best Baked French Onion Soupcaramelized onions seasoned with saffron, laced with brandy and sherry,topped with four cheeses8.95Chilled Vichyssoisecreamy, piquant blend of green leeks and white-fleshed potatoes6.95Lobster Bisquea rich, smooth combination of lobster and cream with a touch of truffle oil7.95Tlaquepaque Saladegourmet mesculun mix with sun-dried tomatoes, toasted pine nuts,boursin cheese and sun-dried tomato vinaigrette6.95Spinach and Wild Mushroom Saladetender leaves of baby spinach tossed with a hazelnut vinaigrette andtopped with sauté wild mushrooms8.95Harvest Saladespring mix tossed in a mesquite honey dressing, garnished with driedcranberries, raisins, grapefruit supremes, strawberries and toasted almonds8.95Hearts of Romaineromaine hearts tossed in a dijon vinaigrette, topped with marinated green beans, vine ripened tomatoes, and manchego cheese8.95Entrees*Grilled Ahi Tuna Salademedallions of ahi tuna, marinated and grilled, served over spring greens with cappelini, pickled ginger, sesame seeds and macadamia nuts21.95Chicken Piccattabreast of free-range chicken sauté in lemon butter with capersand saffron linguini19.95*Veal Chopgrilled to perfection with confetti of proscuitto and lemonchardonnay demi-glace with hint oftarragon27.95Grilled Escolarserved over cajun cream sauce with morsels ofLouisiana crayfish and tender snow peas25.00Atlantic Salmongrilled or baked on our cedar plank,served with a roasted sweet red pepper salsa23.95True Dover Solesauté and served à la meuniere33.95Rocky Mountain Rainbow Troutsauté filet of Idaho trout finished with toasted almonds and servedwith a wild rice cake21.95Sweet Potato Ravioliraviolis filled with a sweet potato puree and pecans, finished witha boursin cheese sauce19.95Seitan Tofu Wellingtonlayers of seitan, tofu, herb pesto and mushroom duxelles wrapped in a flaky puff pastry with vegetarian bordelaise20.95Roasted Duckone-half Long Island duck served with sun-dried cherry sauce27.95*Select Filet Mignoncustom center cut filet of beef tenderloin with saucebéarnaise26.95*Tenderloin of Venisonseared tenderloin of antelope with whisky juniper berry sauce32.95Pork Tenderloinmedallions of pork tenderloin sauté in a sun-dried cherry sauce,finished with creamed pine nuts21.95René Signature*Colorado Rack of Lamb a la Renéour widely acclaimed Specialty of the House, carved tableside74.95 for two39.95 for one Après DinnerSweet Romanceromantic flambé specialties presented tableside,cherries jubilee, bananas foster or crepes suzette17.50 - for two*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggsmay increase your risk of food borne illness.

Pictures and music by Vibhas Kendzia, www.musicfromthegarden.com

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