What matters is the quality of the food, good things happens over a meal.
A très bientôt,
Philippe Lièvre
Chef/Owner
Our entreés (appetizers) are subject to change, We try to bring you real flavors of France. We bring farm to table ingredients often grown in our own garden or from our providers and local farmers.
10-12
17
Lump Crab Meat Salad, Granny Smith -Mango-Tomato Salsa
14
Blue Cheese Stuffed Date Wrapped in Bacon, Goat Cheese Croustillant Duo, Mesclun Salad, 12 Years Old Balsamic Vinegar
24
Pan Seared Foie Gras, Caramelized Apples, Red Wine Réduction (4-5 Oz.)
17
Knife Cut Tuna Tartare Le Rendez-Vous Style, Tomato-Avocado, Mesclun Salad
16
Escargot à la Niçoise, Fava, Mushroom, Harissa, Tomato Confit, Niçoise Olive
Classic or Traditional French dishes made from scratch with fresh ingredients, such as the sauces, vinaigrette, fresh pasta, gratin, made by Chef Philippe
37
Braised Scallop, Shrimp, Monk Fish, Black Bass, Bronzino, Red Snapper, Striped Bass, Rouille,
Tomato-Saffron Broth
34
Pan Seared Bronzino- Black Bass-Red Snapper, Monk Fish, Pomme Purée, Green Asparagus,
Lemon Butter Sauce
37
Pan Seared Dry Sea Scallop, Shrimp, Bronzino, Monk Fish, Red Snapper, Vegetable Risotto, Picadillo Sauce
34
Braised Rabbit Fryer à la Moutarde, Vegetables, Mushroom, Braising Jus
34
Grilled Hanger Steak,
Freedom French Fries With Truffle Essence, Haricot Vert, Marchand de Vin Sauce
37
Slow Roasted Rack Of Lamb-T Bone Duo, Roasted Fingerling Potato in Foie Gras Fat, Café Sauce
Our Desserts are home made including Ice creams by chef Philippe and Chef Claudia
11
Caramelized Banana, Caramel, Chantilly, Vanilla Ice Cream *Fruit subject to change
10
Chocolate-Lavender
Crème Brûlée
10
Meringue, Strawberry, Mango, Chantilly,
Bébé Rose Ice Cream, Raspberry Coulis
10
Abuella’s Tres Leches Chantilly,
Vanilla Ice Cream, Caramel Sauce
21
3 Mini Desserts Assortment (for 2)
Chocolate Ganache, Tres Leches,
Crème Brulée
15
*Flourless Chocolate Ganache Cake,
Ice Cream
* Requires 25 minutes
BOK RESTAURANT WEEK LRDV Bistro Menu (pdf)
DownloadFrench Bistro, owne and operate by French Chef Philippe Lievre, Established in 1997
Monday - Closed
Tuesday-Thursday: 5:30 pm - 9:00 pm
Friday- Saturday: 5:30 pm - 10:00 pm
Sunday: 5:00 pm - 8:00 pm
Reservation recommended
*Gift certificates avaliable at the restaurant or by phone.
With more than 25 years of experience cooking in the finest restaurants, 21 at Le Rendez-Vous Bistro our chef is excited to present his vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.
Our restaurant is available for private events: weddings, business lunches, dinners, wine tastings, and more. We would love to discuss how to be a part of your next event.
We also offer gift certificates that can be purchase at the restaurant or by phone.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets and the best providers in the tri-state area and grow our own seasonal vegetables.
By Teresa Napolitano
Le Rendez-Vous continues to uphold Left Bank Cuisine in an unlikely Location
"Wine collectors come here. Where better than a French BYO to showcase your impressive and expensive wine collection?...
"Creativity on a Plate From Starters to Desserts"
By David Corcoran
"He needn't worry. From an opening amuse-bouche of caramelized Onion Focaccia through a sumptuous and satisfying dessert of apple crêpes.....
"Enjoy a classic taste of France"
By Teresa napolitano
" The Boulevard in Kenilworth is no Chaps-Élysées, so it must be the true love of a Jersey girl that keeps an amazing French chef in this tailgate-loving town.....
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