Rumours East

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Food Menu

  • Appetizers

  • Seasonal Soup

    • market price

    varies, please inquire with your server

  • Crab Cakes

    • 08

    creole seasoned, celery root slaw, and spicy comeback sauce

  • Sofritto Bruschetta

    • 09

    grilled bread with zesty tomato sauce, fresh mozzarella, basil

  • Charcuterie & Cheese

    • 17

    12 month manchego, lavender honey chevre, Kenny's bleu gouda, St. Andre triple creme, soppressata with chef selected accompaniments

  • Salads

  • Kale

    • 09

    pickled red beet and onion, faux caviar, carrots, and honey-thyme dressing

  • Caprese

    • 09

    arugula, fresh mozzarella, melon, fresno chilies, basil, and balsamic redux

  • Chicken Salad

    • 09

    spinach, pickled tomatoes, toasted walnuts, garlic-ponzu

  • Entrees

  • Korean Fried Rice

    • 16

    house made kimchi, sauteed vegetables, crispy tofu

  • Cauliflower Risotto

    • 18

    pine nuts, arugula, herb-scented vegetables, truffle oil

  • Stuffed Airline

    • 20

    ricotta, manchego, mozzarella, bell pepper, spinach, roasted eggplant, sofrito

  • Pork Chop

    • 24

    roasted potatoes, brussel sprouts, red onion tomato jam

  • Scallops

    • 28

    miso potato puree, pickled red beet salad, sesame and mustard seed caviar

  • Sea Bass

    • 36

    vibrant spanish rice, smoked parsnip fries, carribean peach salsa

  • Ribeye

    • 36

    jalapeno cheddar smashed potatoes, haricot verts, onion shoestrings, celery slaw, mushroom cabernet jus

  • Desserts

  • Caramelized Asian Pears

    • 07

    vanilla ice cream with walnuts and caramel sauce

  • Lemon Mousse Napoleon

    • 09

    pistachio filled phyllo with lemon cured mousse

  • Mango Mousse

    • 09

    light elegant taste of mango, raspberry jam puree

  • Chocolate Ganache Cake

    • 10

    chocolate whipped frosting with fluffy chococlate cake

  • Executive Chef:

    Matthew Rhodes

  • Sous Chef:

    Michael Mathers

  • Pastry Chef:

    Amanda Maddux