Cafe Renaissance

163 Glyndon St SE- Btwn Maple Ave E & Locust St SE
Vienna, VA 22180

703 938-3311

Lunch Menu
Hot Appetizers
Most of Our Pasta Entrees Can Be served In Half Portions As An Appetizer
Calves Liver "Bercy"   with parsley & shallot in a white wine sauce	7.25
Escargot Bourguignonne	6.95
Shrimp   in a spicy curry cream sauce	7.50
Calamari Luchian   in a light tomato sauce with a dash of garlic, black olive & onion	6.50
Stuffed Eggplant   with Ricotta cheese, prosciutto ham & spinach	6.50
Sea Scallops   wrapped in a mixed nut crust with citrus Beurreblanc	7.50
Eggplant Parmigiana	6.50
Minestrone   with white beans & ham	5.00
French Onion Soup	6.00
Lobster Bisque	5.95
Soup of The Day	5.50
Cold Appetizers
Vichyssoise   with Pumpkin	5.50
Carpaccio of Beef Tenderloin*   thinly sliced raw filet	8.00
Tomatos   with homemade fresh mozzarella	6.50
Chiken Pate   with sundried tomatos	6.50
Smoked Salmon	7.50
Shrimp Cocktail	7.50
*There is an increased risk of illness involved in consuming raw or under-cooked food
Salads $5.75
Salad Renaissance   romaine, mesclum, endive & vinaigrette
Caesar Salad
Hearts of Palm Salad
Pasta
Cappelini Renaissance   with shrimp, calamari, sea scallops & mussels and served with your choice of vodka cream, tomato cream, garlic olive oil or marinara sauce	17.50
Manicotti Fiorentina	13.50
Linguini   with your choice of white or red clam sauce	13.50
Rigatoni   with fresh tomato, onion, bacon & basil	14.00
Fettuccini   with a dash of smoked salmon & vodka cream sauce	14.00
Baked Lasagna	13.00
Linguini Primavera   with your choice of sauce	13.00
Spaghetti   with your choice of meat or marinara sauce	12.00
Miniature Ravioli   stuffed with eggplant & mushrooms with your choice of sauce	14.00
Eggplant Parmigiana	13.00
Seafood
Medallions of Monkfish   with garlic, mushroom & white wine	14.50
Grilled Canadian Salmon   with bearnaise	13.50
Steamed Canadian Salmon   with basil beurreblanc	13.50
Rainbow Trout Oscar   with crabmeat, asparagus and hollandaise sauce	13.50
Sea Scallops   in a cilantro sauce with artichoke and mushrooms	16.50
Jumbo Shrimp   in a bell peper, onion, mushroom & white wine sauce	16.95
Cassolette of Mussels   in a garlic white wine broth served with a side of linguini marinara	14.00
Tilapia   sauteed with apple and almond	14.00
Flounder   breaded, sauteed & served with caper & lemon butter	14.00
Maryland Style Crab Cake   with beurreblanc	17.50
Meat
Veal Scallopini As You Wish   Francais (deeped in egg batter), Marsala, Piccata, Piallard (grilled), Normand (fresh apple & calvados cream sauce) or in a Cognac Cream Sauce	13.50
Veal Scallopini Oscar   with fresh asparagus, crabmeat & hollandaise sauce	14.50
Filet Mignon   with your choice of shallot red wine sauce or bearnaise sauce	18.95
Pepper Steak   with black pepper & cognac cream suace	18.95
Rack of Lamb	19.50
Veal Sweet Bread   with rosemary & white wine sauce	14.50
Fresh Calves Liver   with shallot & red wine sauce	14.50
Veal Chop   with roasted rosemary & red wine sauce	24.00
Poultry
Braised Stuffed Chicken Breast   with shrimp, spinach & shitake mushrooms	17.25
Chicken Breast Piallard   grilled	16.50
Chicken Breast Milanese   beaded $ sauteed	16.50
Chicken Breast Piccata or Francais   dipped in egg batter	16.50
Chicken Breast Marsala	16.50
Eggs $12.50
Eggs Benedict
Omelette of Your Choice
Risotto
Pescatore   with shrimp, sea scallops & calamari	16.95
Primavera   with fresh vegtables, wild musrooms & saffron	14.00
-
Dinner Menu
Hot Appetizers
Calves Liver "Bercy"   with parsley & shallot in a white wine sauce	9.50
Escargot Bourguignonne	8.95
Shrimp   in a spicy curry cream sauce	9.50
Calamari Luchian   in a light tomato sauce with a dash of garlic, black olive & onion	8.50
Stuffed Eggplant   with Ricotta cheese, prosciutto ham & spinach	7.50
Sea Scallops   wrapped in a mixed nut crust with citrus Beurreblanc	9.50
Bruschetta   toasted bread slices topped with garlic, olive oil, fresh tomatos, basil & mozzarella cheese	8.50
Eggplant Parmigiana	8.50
Minestrone   with white beans & ham	6.50
French Onion Soup	6.95
Lobster Bisque	6.95
Soup of The Day	6.50
Cold Appetizers
Vichyssoise   with Pumpkin	6.50
Carpaccio of Beef Tenderloin*   thinly sliced raw filet	9.95
Tomatos   with homemade fresh mozzarella	8.50
Chiken Pate   with sundried tomatos	8.50
Smoked Salmon	8.50
Shrimp Cocktail	9.50
*There Is An Increased Risk of Illness Involved In Consuming Raw or Under-cooked Food
Salads
Salad Renaissance   romaine, mesclum, endive & vinaigrette	7.50
Caesar Salad	7.00
Hearts of Palm Salad	7.50
Pasta
Cappelini Renaissance   with shrimp, calamari, sea scallops & mussels and served with your choice of vodka cream, tomato cream, garlic olive oil or marinara sauce	24.50
Manicotti Fiorentina	14.50
Linguini   with your choice of white or red clam sauce	15.50
Rigatoni   with fresh tomato, onion, bacon & basil	16.50
Fettuccini   with a dash of smoked salmon & vodka cream sauce	15.50
Baked Lasagna	15.50
Linguini Primavera   with your choice of sauce	14.50
Spaghetti   with your choice of meat or marinara sauce	14.50
Miniature Ravioli   stuffed with eggplant & mushrooms with your choice of sauce	16.50
Veal Canneloni   with tomato cream sauce	16.50
Seafood
Medallions of Monkfish   with garlic, mushroom & white wine	20.50
Grilled Canadian Salmon   with bearnaise	16.50
Steamed Canadian Salmon   with basil beurreblanc	19.50
Rainbow Trout Oscar   with crabmeat, asparagus and hollandaise sauce	19.50
Sea Scallops   in a cilantro sauce with artichoke and mushrooms	23.50
Jumbo Shrimp   in a bell peper, onion, mushroom & white wine sauce	23.50
Cassolette of Mussels   in a garlic white wine broth served with a side of linguini marinara	21.50
Tilapia   sauteed with apple and almond	19.50
Flounder   breaded, sauteed & served with caper & lemon butter	20.50
Maryland Style Crab Cake   with beurreblanc	24.50
Meat
Veal Scallopini As You Wish   Francais (deeped in egg batter), Marsala, Piccata, Piallard (grilled), Normand (fresh apple & calvados cream sauce) or in a Cognac Cream Sauce	20.50
Veal Scallopini Oscar   with fresh asparagus, crabmeat & hollandaise sauce	23.50
Filet Mignon   with your choice of shallot red wine sauce or bearnaise sauce	24.95
Pepper Steak   with black pepper & cognac cream suace	24.95
Rack of Lamb	28.50
Veal Sweet Bread   with rosemary & white wine sauce	20.50
Fresh Calves Liver   with shallot & red wine sauce	20.50
Veal Chop   with roasted rosemary & red wine sauce	35.00
Poultry
Braised Stuffed Chicken Breast   with shrimp, spinach & shitake mushrooms	17.25
Chicken Breast Piallard   grilled	16.50
Chicken Breast Milanese   beaded $ sauteed	16.50
Chicken Breast Piccata or Francais   dipped in egg batter	16.50
Chicken Breast Marsala	16.50
Risotto
Pescatore   with shrimp, sea scallops & calamari	23.50
Primavera   with fresh vegtables, wild musrooms & saffron	19.50
-
Dessert
Three Cheeses   with fruits & nuts	(for two) 18.00 (for four) 30.00
Cream Brulee Au Grandmarnier	6.75
Dark Choclate Mouse Cake	6.75
Choice of Sorbets	5.50
Profiterole Au Chocolate	6.75
Fruit Tart	7.50
Rum Galliano Cake	6.50
Souffle Grand Marnier or Chocolate   ask your souffle when placing your dinner order	9.00
Zabaglione   warm Italian custard with egg yolks, sugar & marsala wine	6.00
with fresh berries	8.00
Ricotta Cheesecake	6.50
Tiramisu	7.00
Flaming Cafe Renaissance   with brandy coffee & whipped cream	9.50
Crepe Suzette for Two	19.50
Banana Foster for Two	16.00
Mixed Berries Jubilee Flumbe for Two   with brandy & raspberry liqueur over vanila ice cream	18.00

---