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Rue Dumaine

(Now Closed)

French Restaurant$$$$

Washington Township

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Rue Dumaine

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Dessert Menu 2Dinner Menu 3Friday Lunch 1

Dessert Menu

After dinner thoughts...

Desserts

Lemon Almond Cake

7.00

With lemon curd and cherry compote

Honeycrisp Apple Croustade

6.50

Crisp phyllo encased vanilla infused local apples and brandy soaked sultanas

French Chocolate Gelato

6.75

Swirled with brandy caramel & chocolate ganache chips, served with a honey madeleine

Crème Brûlée

6.50

Bittersweet Chocolate Pot De Crème

6.50

Served with a cocoa nib & walnut studded mudslide cookie

Fresh Fruit Sorbets

6.00

Pear, lemon thyme, green apple Try one, try them all...served with a honey madeleine

American Farmhouse & Artisan Cheeses

All four - $14 One variety - $6.50, Rue Dumaine proudly offers handcrafted cheeses from America's finest Farmhouse and Artisan cheese makers. Many of the cheeses offered are national and international award winners. Please enjoy!

Seahive Cheddar Beehive Creamery, Uintah, Utah

Tim Welsh makes this semi firm aged cheddar from made Jersey cow's milk. The cheese is hand rubbed with honey and sea salt giving it a wonderful sweet and salty combination. This flavor profile with the cheese makes for one huge flavorful bite!

Bijou Vermont Creamery, Websterville, Vermont

Bijou is French for "Jewel". Small batches are made with fresh pasteurized goats' milk from family farms, and ripened for one week. Bijou evolves with time, gaining a sharpness and complexity. Bijou was awarded 1st PlaceAmerican Made / International Style 2014

Everton Jacobs & Brichford, Connersville, Indiana

Leslie Jacobs and Matthew Brichford create this lovely cheese utilizing cows milk from their single herd, grass fed dairy farm. Everton is an Alpine style cheese, somewhat sharper than Gruyere. With strong grassy notes, it is reminiscent of the pastures on which the milking cows have grazed. Aged 2 years.

Moody Blue Roth Creamery, Monroe, Wisconsin

Made in small batches with fresh, local Wisconsin quality milk from Jersey and Holstein cows. Moody Blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, creamy paste.

Dinner Menu

Please ask your server about seasonal vegetarian options!!

La Petite Cuisine

American Artisan Cheese Plate

14.00

Sea Hive Cheddar, Everton, Bijou, Moody Blue

Flash Fried Blue Point Oysters

12.00

Crispy capers, flat leaf parsley, lemon EVOO, Cambridge sauce

Sauté of Summer Mushrooms

12.00

Hallots & roasted garlic slivers, Madeira splash, goats' cheese smeared waffle

Tuna Carpaccio Niçoise-Style

13.00

Ushi grade tuna, fingerling confit, petite green beans, oven-dried tomatoes, hard boiled farm egg, saffron emulsion, Niçoise olive vinaigrette

Arugula**

9.00

Salad, lemon, EVOO, Parmagiano - Reggiano, black pepper crackers

Pheasant Ravioli

14.00

Chablis beurre, mélange of summer vegetables, Pecorino-Romano

Pan-Seared Sea Scallops

13.00

Roasted fingerling potatoes, wilted leeks, blood orange beurre noisette

Pissaladière

10.00

Flaky pastry tartlet with roasted garlic puree, caramelized onions, Niçoise olives, capers, goat cheese, white anchovies, served with basil pistou

Dumaine Salad

8.75

Balsamic vinaigrette dressed greens (100% local) tossed with seasonal garnishes

Salad of Belgian Endive

10.95

Fuji apple, blue cheese, watercress**, walnuts, Banyuls vinaigrette

Les Grands Plats

Chardonnay Braised Beef Short Ribs

28.00

Jamestown pea shoots**, olive oil crushed Red Bliss potatoes

Pan-Seared Hill Family Farm Chicken Breast**

28.00

Hanterelle mushrooms**, English peas, pearl onions, herbed Chablis reduction

Grilled Lamb Loin*

32.00

Yukon potato**- goat cheese galette, relish of preserved lemon & Niçoise olives

Steak Frites

28.00

Grilled hanger steak*, beurre de Montpellier, pommes frites

Grilled Pork Medallions*

28.00

Barley risotto, haricot vert, peach - Picholine olive flecked Chardonnay reduction sauce

Crispy Seared Confit of Duck

28.00

French Du Puy lentils, spring greens, Cabernet Sauvignon braised shallots, Moody Blue crumbles, Ver jus rouge reduction

Golden Pan-Seared Ruby Red Trout Amandine

27.00

Toasted almond-lemon brown butter, green beans

Garnitures - Sides

Kale

5.00

Brown butter, pine nuts & sultanas

Haricot Vert - Green Beans

5.00

French Lentil Ragoût

5.00

Pommes Frites with Aïoli

5.00

Wilted Spinach

5.00

Brussels Sprouts

5.00

Bacon, shallots & Banyuls vinegar

Friday Lunch

Lunch menu for Friday, December 19, 2014 seating between 11:30 & 1:30

Saffron Seafood Soup

Dumaine Salad

Mixed greens (50% local) , dried cranberries, Gruyere, balsamic vinaigrette

Croissant Sandwich of Chicken Salad**

With pecans and red grapes, served with petite mixed green salad

Pan-Seared Skate Wing

Caper beurre noisette, haricot vert

Bittersweet Chocolate-Peppermint Brownie

Tahitian vanilla bean gelato

Salad of Wilted Spinach

OHIO rabbit confit, white beans, pickled red onions, Dijon vinaigrette

Prince Edward Island Mussels Baked

With garlic-parsley butter, served with grilled bread

Grilled Pork Medallions*

Brandied prunes, creamy polenta**

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