Rebeccas

Name: Rebeccas
Address: 265 Glenville Rd., 06831, CT, 06831
Telephone: 203-532-9270

265 Glenville Rd., Greenwich, CT 06831, US

• Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZERS

Two soups in one bowl:

butternut and acorn squash with roasted chestnuts

Asparagus soup

with lobster

Kumamoto oysters on the half shell

Baby mixed greens

with fresh herbs and a Dijon vinaigrette

Frisée salad

with sautéed wild mushrooms, asparagus tips and warm goat cheese

Belgian endive salad

with toasted walnuts and Roquefort

Arugula salad

with hearts of palm, fennel, avocado, prosciutto di Parma and a balsamic vinaigrette

Roasted golden beet salad

with micro greens, Saint André and a ginger vinaigrette

Salad of artichoke hearts

with haricots verts and mâche with a truffle vinaigrette

Salmon gravlax

with wild rice blinis and mustard sauce

Sashimi of kanpachi

with an Asian salad and a wasabi vinaigrette

Jumbo lump crabmeat ravioli

with a spicy tomato coulis

Scrambled eggs in their shell

with sevruga caviar

Corn blini with sour cream and sevruga caviar

Caviar

served with toast points

ENTREES

Périgord black winter truffle risotto

Lobster salad in an avocado nest

with a supreme of grapefruit

Maine sea scallops

with a salad of couscous and a ragout of provençal vegetables

Lobster

with lemon risotto, asparagus tips and green peas

Grilled fillet of Dover sole

with haricots verts, wild mushrooms and a lemon sauce

Crispy fillet of black sea bass

with artichoke heart ravioli and a ginger emulsion

Grilled fillet of Arctic char

with Venetian pepperonata and lemon fettucine

Grilled fillet of tuna

with baby bok choy, shoestring fries and a ponzu sauce

Split grilled organic free range chicken

with haricots verts and a Dijon mustard sauce

Roasted rack of Colorado lamb

with a galette of eggplant, zucchini, tomato and thyme

Braised short ribs of beef

with homemade fettucine, wild mushrooms and tomatoes

Roasted tenderloin of venison

with chanterelle mushrooms, spinach spätzle and a port wine sauce

Grilled Wolfe’s Neck Farm naturally raised New York steak

with pommes frites and an herb bordelaise

Filet mignon of beef

with hen of the woods mushrooms, artichoke hearts and a green peppercorn sauce

Gilled Wolfe’s Neck Farm naturally raised prime côte de boeuf

with baby root vegetables, pommes frites, and a red burgundy reduction

DINNER MENU

APPETIZERS

Two soups in one bowl:

butternut and acorn squash with roasted chestnuts

Asparagus soup

with lobster

Kumamoto oysters on the half shell

Baby mixed greens

with fresh herbs and a Dijon vinaigrette

Frisée salad

with sautéed wild mushrooms, asparagus tips and warm goat cheese

Belgian endive salad

with toasted walnuts and Roquefort

Arugula salad

with hearts of palm, fennel, avocado, Prosciutto di Parma and a balsamic vinaigrette

Roasted golden beet salad

with micro greens, Saint André and a ginger vinaigrette

Salad of artichoke hearts

with haricots verts and mâche with a truffle vinaigrette

Salmon gravlax

with wild rice blinis and mustard sauce

Japanese sea bass seviche

Sashimi of kanpachi

with an Asian salad and a wasabi dressing

Crispy sweetbreads

with minted fresh fava bean vinaigrette

Foie gras dumplings in a black truffle broth

Jumbo lump crabmeat ravioli

with a spicy tomato coulis

Seared duck foie gras

with caramelized pear and candied ginger

Scrambled eggs in their shell

with sevruga caviar

Corn blini

with sour cream and sevruga caviar

Caviar served with toast points

ENTREES

Périgord black winter truffle risotto

Maine sea scallops

with saffron couscous and a ragôut of provençal vegetables

Lobster

with lemon risotto, asparagus tips and green peas

Grilled fillet of Dover sole

with spinach, wild mushrooms and a lemon sauce

Crispy fillet of black sea bass

with artichoke heart ravioli and a ginger emulsion

Grilled fillet of Arctic char

with Venetian pepperonata and lemon fettuccine

Grilled fillet of tuna

with baby bok choy, shoestring fries and a ponzu sauce

Braised short ribs of beef

with homemade fettuccine, wild mushrooms and tomatoes

Split grilled organic free range chicken

with a warm salad of baby spinach, crisp lardons, fingerling potatoes and a Dijon mustard sauce

Slow cooked Muscovy duck

with quinoa, butternut squash and a pomegranate reduction

Grilled loin of veal

with asparagus, potato gnocchi and a whole grain mustard sauce

Roasted rack of Colorado lamb

with a galette of eggplant, zucchini and tomato, with Yukon gold mashed potatoes and a rosemary garlic sauce

Roasted tenderloin of venison

with chanterelle mushrooms, spinach spätzle and a port wine sauce

Grilled Wolfe’s Neck Farm naturally raised New York steak

with pommes frites and a green peppercorn sauce

Filet mignon of beef

with porcini mushrooms, artichoke hearts and a red Burgundy sauce

Grilled Wolfe’s Neck Farm naturally raised prime côte de boeuf

with baby root vegetables, pommes frites, and a red Burgundy reduction

SPECIALS MENU

APPETIZER

Double consommé of wild Scottish pheasant

with its dumplings

A mosaic of nine raw vegetable slaw

with a tarragon vinaigrette

Tartar of tuna

with avocado, red and yellow peppers and a confit of tomato

Brochette of Nantucket bay scallops

with green lentils du Puy and a curry sauce

Grilled lobster

with a salad of white and green asparagus with a lemon crème fraîche dressing and sevruga caviar

Foie gras terrine

with a salad of artichoke hearts, haricots verts and mâche with a truffle vinaigrette

ENTRÉE

Twice baked Yukon gold potato

with lobster and Périgord winter black truffles

Fillet of East Coast halibut in a potato crust

with chanterelle and hen of the wood mushrooms and a red Burgundy sauce

Rebeccas bouillabaisse

Maine sea scallops

with Périgord winter black truffle risotto

Crispy fillet of black sea bass

with creamed spinach and a lemon caviar sauce

Roasted wild Scottish pheasant

with a celery root gratin and a green peppercorn sauce

Seared tenderloin of Canadian elk

with a winter filled apple and a pomegranate sauce

Japanese Kobe strip loin of beef

with winter baby root vegetables, pommes frites and a red Burgundy reduction | with a 6 oz minimum

DESSERT MENU

DESSERT

A selection of artisanal cheeses

Warm chocolate cake

with mint chip ice cream

Profiteroles

filled with three ice creams and a bittersweet chocolate sauce

Key lime pie

with a graham cracker crust, lime zest and whipped cream

Carrot cake

with crème fraîche ice cream

Clementine cheesecake

with orange gelato

pear tarte tatin

with toasted almond ice cream

Old fashioned apple pie

with vanilla bean ice cream

Baked Alaska

Crème brûlée

with fresh berries and an orange madeleine

Homemade ice creams

Crème fraîche, vanilla bean, toasted almond, dulce de leche and mint chip

Homemade gelato

Mango, lemon and orange

Homemade sorbets

Raspberry, mango, pear and chocolate