Au Rendez Vous
4102 Clairmont RoadChamblee, GA 30341
Chamblee/Doraville
404-303-1968
Hours: Mon.-Sat. 11:00 a.m. - 2:00 p.m.; 5:00 p.m. - 9:30 p.m.
Parking: Lot
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Appetizer
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L'hors D'oeuvre Du Chef Au Saumon Ou Sole
scalloped salmon or sole sauteed with dill and a squeeze of lemon served on a bed of mixed greens.
6.00
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Escargots A La Bourguigonne
escargot baked in butter and spices.
6.00
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Moules Marinieres
half dozen steamed mussels in a garlic, shallot and white wine broth.
6.00
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Tomates Farcies
stuffed tomatoes with variation of ham, spices and herbs.
4.50
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Asperges A La Sauce Vinaigrette
steamed asparagus served with french mustard dressing.
5.00
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Bread And Butter
1.20
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Poulet - Chicken
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Poulet Cocotte
roasted chicken braised in fine herbs and vegetable broth, served with sauteed vegetable.
12.90
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Coq Saute Aux Champignons
chicken roasted with spice, flamed with cognac, simmered in a port sauce and finished with a touch of lemon.
12.90
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Boeuf - Beef
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Boeuf Stroganov
marinated boeuf with bouquet garni; sauteed beef cooked in mustard, yogurt and sour cream sauce.
13.90
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Boeuf Bourguignon
beef marinated in red wine, sauteed then braised in red wine sauce.
13.90
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Boeuf Aux Poivrons
beef simmered in a wine potion with orange peel, brandy, assorted peppers, herbs of province.
13.90
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Blanquette De Veau A L'ancienne
thin sliced veal cooked in a light sauce of seasonal petite legume and mushroom.
13.90
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Poisson - Fish
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Sole A La Dijonnaise
fish cooked with glazed shallots then baked in a dijon mustard sauce.
13.90
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Cabillaud A La Sauce Tomate Basilique
sauteed fish braised in a sauce flavored with basil, tomato and olive.
13.90
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Lieu A La Normande
fish sauteed with sweet onion and butter then baked in a bechamel sauce with apple cider.
13.90
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Truite Au Four Avec Capres Et Fenouille
fish flamed with capers, fennel, cooked in cider with a vegetable julienne.
13.90
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Other
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Crevette Flambees Au Cognac Et A La Sauce Tomate
shrimps sauteed with hungarian pepper flamed with brandy then topped with tomato sauce.
15.90
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Cassoulet
combination of duck confit, pork ans sausage stewed with white bean in tomato sauce and fine herbs then oven baked.
14.90
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Canard Aux Fruits Rouges
duck thighs marinated, roasted, then simmered in a red berry sauce. the meat is firm and flavored like wild game.
13.90
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Canard Roti Au Citron, Aux Olives Et Aux Capres
roasted duck cooked in a lemon sauce seasoned with capers.
13.90
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Civet De Lievre
rabbit marinated with a full-bodies wine and fricasseed until glazed.
15.90
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Navarin Printanier
lamb carmelized and simmered in broth served with seasonal legumes.
15.90
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Jambon Braise Au Cidre Et Aux Raisins Secs
pork spiced and braised in cider, apple sauce and raisins.
12.90
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