Appetizers
House-Cured Wild Alaskan King Salmon
$9.00
with persian cucumber, honey mustard , fresh dill and sardinian flatbread
Serrano Ham With Fresh Cantaloupe
$10.00
topped with truffled tawny port balsamic reduction sauce.
Salmon Or Tuna Tartare
$15.00
with micro greens, caper berries, wasabi, whole-grain mustard and grapeseed oil.
Cold-Water Lobster And Crabmeat Cannelloni
$15.00
with cream tomato fondue and extra-virgin olive oil.
Crabmeat Souffle
$12.00
aldo's recipe.
North African Bastilla
$10.00
braised chicken in crispy phyllo pocket. topped with cinnamon, confectioners' sugar, and toasted blanched almonds.
Mussels, Clams And Shrimp
$12.00
in pernod saffron cream, with hand cut pasta and arugula crostini.
Diver Sea Scallops
12.00
with frangelico and orange reduction sauce. served with creme arborio risotto.
$Salad
Mediterranean Salad
$8.00
mixed baby greens with feta, lemon juice, olive oil and oregano, served over roman flatbread.
Mixed Baby Salad
$8.00
mixed baby greens with pecans, blueberries, and sun-dried tomato dressing.
Romaine Caesar Salad
$8.00
with house cured fresh white spanish anchovies and shaved parmesan.
Roasted Red And Gold Beets
9.00
with arugula, grilled goat cheese and port-sherry vinaigrette.
$Soup
White Bean Veloute
$6.00
tuscan bean soup with fresh sage. topped with prosciutto and baby croutons.
Sweet Corn And Vanilla Bean
$7.00
a great combination. crab lump.
Soup Du Jour
$0.00
Lunch
Express Business Lunch
17.00
3 course meal
$Soup
White Bean Veloute
$5.00
tuscan bean soup with fresh sage, topped with prosciutto and baby croutons.
Sweet Corn And Vanilla Bean And Lump Crabmeat
$5.00
a great combination
Soup Du Jour
5.00
$Salad
add grilled chicken or shrimp extra $5.00Mediterranean Salad
$5.00
mixed baby greens with feta, lemon juice, olive oil and oregano, served over roman flatbread.
Mixed Baby Salad
$5.00
mixed baby greens with pecans, blueberries, and sun-dried tomato dressing.
Romaine Caesar Salad
5.00
with spanish anchovies and shaved parmesan.
$Entrees
all main courses come with vegetables and potatoesFish Du Jour
$12.00
ask aldo
Mussels, Clams And Shrimp
$11.00
in pernod saffron cream, with hand cut pasta and arugula crostini.
Cold-Water Lobster And Crabmeat Cannelloni
$12.00
with creamy tomato fondue and extra-virgin olive oil.
House-Made Seafood Tortellini
$10.00
with fresh leek beurre blanc.
Big-Eye Ravioli
$10.00
with mascarpone, chevre and ricotta, in a light sugo rosso.
Veal- Stuffed Panzerotti
$10.00
with wild mushroom sauce.
Pappardelle
$10.00
with wild and seasonal vegetables, in natural pan juices.
Penne Bolognese
$9.00
with julienned prime beef tenderloin and tomato-basil sauce.
Coq Au Vin
$11.00
braised in white wine with seedless white grapes.
Grilled Airline Chicken Breast
$11.00
with wild mushrooms and grilled fennel salsa.
Braised Petite Veal Shank
$15.00
with fennel and leek white wine demi-glace.
Saucisse De Lyon
$11.00
with fresh fennel, rainbow peppers and tomato concasse.
Tournedos Bourguignon
$15.00
with wild mushrooms and red wine reduction sauce.
Entrecote Au Poivre (Ny Strip Steak)
15.00
with black pepper crust and sage-brandy sauce.
$Desserts
Dessert Sampler
$5.00
chef aldo's creation.
Vanilla Bean Panna Cotta
$8.00
with blood orange sauce and poached pear stuffed with cree brulee
Cannelloni-Canoli Combination
$9.00
soft chocolate cannelloni with truffle and nuts, plus crispy chocolate canoli with mascarpone and zabaglione
White Chocolate Tower
$10.00
with apple caramelized in marsala, honey and gorgonzola, plus frangelico and sun-dried fruit
Truffle-Infused Grappa Creme Brulee
$10.00
with sicilian fig sauce and creme fraiche
Meyer Lemon Curd In Hand-Rolled Butter Crust
$9.00
with gold and black mulberries and caramelized maroon carrots
Crispy Sugar-Brick Banana
$8.00
with rum and raspberry gornolle
New Orleans White Chocolate Bread Pudding
$8.00
with dried fruits and ivory coulis
Custard Zabaglione Tower
$9.00
with washington state apple caramelized in sauternes and pomegranate seeds
Guanaja Chocolate Moelleux
$8.00
with rice pudding puree and vanilla custard
Black Currant-Chocolate Florentine
$8.00
with fresh berry salad
Gelato Del Giorno
6.00
ask aldo
$Entrees - Fish
Wild Alaskan King Salmon En Papillote
$22.00
cooked in parchment with fresh dill, aioli cream. topped with grilled shrimp and colossal crabmeat.
Pecan Crusted Hawaiian Opakapaka Snapper
$27.00
topped with butternut squash puree, colossal crabmeat, grilled shrimp with truffle honey, fresh sage, and pomegranate. served with strawberry risotto.
Rainbow Trout Meuniere
$22.00
(from the great smoky mountains). served with sun-dried fruit coleslaw and shredded fennel. topped with shrimp and jumbo crab.
Grilled Chilean Sea Bass
$28.00
topped with fresh sea scallops, shrimp and colossal crabmeat, roasted garlic and fresh basil-saffron citrus sauce.
Pan-Seared Hawaiian Big Eye Tuna
$28.00
crusted with black sesame, and topped with honey mustard, sherry. served with grilled mascarpone polenta.
Grilled Lobster Tail, Diver Sea Scallops And Shrimp
$38.00
topped with colossal crabmeat, lobster bisque sauce. served with black risotto.
Bouillabaisse Marseillaise
35.00
(saturday only) from the south of france and porto marsele, seafood stew. served with arugula crostini and garlic rouille.
$Entrees - Meats
* chef aldo would be glad to prepare whatever you desire if you do not see it on our menu.Coq Au Vin
$18.00
amish free ranch natural chicken breast. braised in white wine with seedless white grapes.
Grilled Airline Chicken Breast
$18.00
amish free ranch natural chicken breast. served with wild mushrooms and grilled fennel salsa.
Pressed Duck
$28.00
ask aldo.
Veal Tenderloin From David Mosler, Ny.
$25.00
with wild porcine mushrooms, truffle olive oil and red wine reduction. served with veal sweetbread cannelloni.
Combination Of Braised Baby Veal Shank And Grilled Veal Chop
$28.00
with leek veal demi-glace and veal cannelloni.
Entrecote Au Poivre (Ny Strip Steak)
$27.00
with black pepper crust and sage-cognac sauce.
Fileto Di Borgonzo, Harrison Ranch Angus Usad Prime
$28.00
filet with fresh green peppercorn brandy sauce with fresh sage and fresh thyme.
Beef Wellington
$28.00
wrapped in puff pastry with wild mushroom pate and port and red wine reduction.
Braised Beef Short Ribs
28.00
with red wine, sugarcane molasses and balsamic reduction, and truffled yukon gold mashed potatoes.
$Aldo's Steakhouse Menu - Appetizers
Shrimp And Crabmeat Cocktail
$14.00
with spicy cocktail sauce.
Crabmeat Souffle
$12.00
Prime Beef Carpaccio
$10.00
with arugula, lemon juice and truffle olive oil.
Old Fashioned Chopped Butcher Block Usda Prime Steak Tartare
$15.00
with bouquet ere' (vegetables).
Hill Country Semi - Boneless Quail
$12.00
with shallot truffle olive oil.
Panko - Crusted Soft-Shell Crab Meuniere
$14.00
(in season).
Escargots Profiteroles
10.00
with mushroom duxelles and persillade cream.
$Aldo's Steakhouse Menu - Salads
Warm Spinach Salad
$10.00
with pancetta, mushrooms and brandy vinaigrette.
Crabmeat, Asparagus And Beet Salad
$12.00
with roasted garlic - honey vinaigrette.
Homegrown Tomato Salad
$11.00
with english stilton, shaved fennel, persian cucumber, extra-virgin olive oil, and balsamic vinegar.
Butcher Block Chopped Salad
10.00
with everything.
$Aldo's Steakhouse Menu - Meats
From Chef Aldo
$0.00
all of our steaks are usda prime from harrison ranch, aged 21 days and grilled at 850 degrees. they are served bouquet ere', with a seasonal selection of vegetables and potatoes, as well as with bearnaise, hollandaise, and cognac-peppercorn sauces.
New York Strip
$35.00
Boneless Ribeye
$32.00
"Cowboy" Bone-In Ribeye.
$38.00
Porterhouse
$45.00
T-Bone
$38.00
Filet Mignon
$25.00
Filet Mignon
$34.00
Chateaubriand
$65.00
Cold-Water Lobster Tail
$0.00
Pan-Seared Kurobuta Pork Chop
$28.00
with marsala, wild mushrooms, and caramelized green apple.
Rack Of Colorado Lamb
$38.00
Grain-Fed Veal Chop
$35.00
Wild Game
$0.00
ask chef aldo
Fresh Fish Of The Day
$0.00
Menu for Rouge is provided by findrestaurantmenu.com
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