Café Rabelais

Assiette de Charcuterie- Saucisson, Jambon de Bayonne, rillettes, cornichons, and butter, the kind of board that invites conversation, good wine, and another piece of bread.

L’Entrecôte- A pan-seared bone-in ribeye with pommes frites, roasted garlic, and your choice of Bordelaise, Béarnaise, or peppercorn sauce. Bold, classic, and built for a serious glass of red.

Café Liégeois- Illy espresso poured over vanilla ice cream with whipped cream and toasted almonds. Dessert, coffee, and a little afternoon luxury all in one glass.

Bœuf à la Bourguignonne- Beef slowly stewed in red wine and mushroom sauce, served with potatoes. Deep, rustic, and full of the kind of flavor that only time can build.

Assiette de Fromages
A proper French cheese plate with your choice of three or five cheeses, served with nuts and grapes. Elegant before dinner, perfect after, and always right with a bottle from the cellar.

Les Escargots au Beurre Persillé- A little dish with a very French kind of magic: tender baked escargots tucked into garlic-parsley butter until rich, fragrant, and ready for warm bread. Classic, indulgent, and exactly how a meal at Rabelais should begin.

Salade de Tomates au Bleu- Sliced tomatoes, basil, and blue cheese. Ripe, sharp, herbal, and deeply satisfying in its simplicity. Proof that a few excellent ingredients can say plenty.

Le Suprême de Poulet Sauce à la Framboise- Braised chicken breast with raspberry brown sauce, green beans, and fingerling potatoes. Tender, savory, and finished with just enough fruit to make the whole plate feel quietly romantic.