Rebeccas

Thin slices of beef tenderloin with capers, basil, parmesan cheese, and a touch of white truffle oil.

Crisp romaine lettuce, homemade Caesar dressing, garlic croutons, and freshly grated parmesan cheese.

Tender octopus served over lemon potato puree, extra virgin olive oil, and smoked paprika.

Fresh Atlantic salmon fillet with a fine herb crust, served with sautéed asparagus and lemon-butter sauce.

Chicken breast stuffed with spinach, goat cheese, and sun-dried tomatoes, served with truffle mashed potatoes.

Creamy Arborio rice cooked with a blend of wild mushrooms, white wine, butter, and Parmigiano-Reggiano cheese.

Tender 8 oz grilled beef tenderloin, drizzled with a rich Burgundy wine reduction and served with seasonal vegetables.

Rack of lamb with a Provençal herb crust, garlic mashed potatoes, and a rosemary demi-glace.

Fresh homemade lemonade infused with organic lavender syrup and a hint of fresh mint.

House red wine featuring notes of dark fruits, oak, and a smooth, elegant finish.