Tapas
Sesame Crusted Seared Ahi 12
sushi grade ahi, seared on the outside and raw through the center; covered in a wasabi
aioli dressing atop a bed of spring mix lettuce with Rendezvous’ house vinaigrette
Chicken Lettuce Wraps 9
sautéed minced chicken, black mushrooms, and water chestnuts;
served with lettuce cups and a side of hoisin sauce
Pot Stickers 8
handmade pot stickers filled with pork, cabbage, green onion, and ginger and served with a side of tangy and medium spice dumpling sauce; crunchy on one side and soft on the other (6)
Vegetable Spring Rolls 7
mung bean noodles, cabbage, carrots, lettuce, and black mushrooms in a crunchy shell served with spicy Chinese mustard and sweet and sour sauce on the side (6 pieces – 3 rolls cut in half)
Steamed Pork Dumplings 8
handmade dumplings filled with pork and green onion served in a steamer;
with a side of tangy and medium spice dumpling sauce (6)
Crabmeat Mango Salad 14
a tower of real crab, fresh mango, red bell pepper, celery, green onion, and white onion in a creamy mustard sauce surrounded by spring mix lettuce with Rendezvous’ house vinaigrette
Peppery Fried Calamari 9.5
calamari, green bell pepper, red bell pepper, and white onion in a chili-pepper seasoning
Crispy Duck Wraps 9.5
duck meat braised in soy sauce and five spice, deep fried, and then wrapped in
a flour tortilla with cucumber, lettuce, green onion and hoisin sauce; served
with a side of hoisin sauce (4 pieces - 2 wraps cut in halves)
Boiled Pork and Chive Dumplings covered with Hot Sauce 8
handmade dumplings filled with pork, green onion, and chives with hot sauce on top (8)
Honey Glazed Spare Ribs 9.5
marinated for three hours in five spice, the moist and tender meat falls right off of our pork ribs (4)
Cheese Filled Rangoons 7
handmade crispy egg and flour shells filled with cream cheese and sprinkled with powdered sugar (5)
Dan Dan Noodles 8
pork sautéed with red bell pepper, green onion, and white onion in a spicy,
nutty sesame sauce and served over boiled egg noodles
BBQ Pork Slices 8
we marinate our pork for two days in our restaurant made bbq sauce, then coat
it with another layer of sauce before grilling, slicing, and laying it on a
bed of spring mix lettuce with Rendezvous’ house vinaigrette
Satay Chicken Brochette 8
chicken marinated in a peanut sauce, grilled, and served over a fresh mango salsa (4)
Firecracker Calamari Salad 9.5
created when a customer brought in a sample from Hawaii (he says ours is better –
don’t tell the Hawaii tourism board!); caramelized calamari with a Szechuan chili
paste atop a bed of spring mix lettuce with Rendezvous’ house vinaigrette
Panko Shrimp 9
5 large breaded shrimp towering over two onion rings with a side of lemongrass sauce
Ha Gau Siu Mai 9
handmade ha gau (shrimp dumplings) and siu mai (pork and shrimp dumplings)
steamed; a traditional dim sum dish (3 of each for 6 total)
Seaweed Cucumber Salad 9
seaweed, cilantro, cucumber, and green onion sprinkled with sesame seeds
and covered with Rendezvous’ house vinaigrette
Boiled Vegetable Dumplings 7
handmade dumplings filled with baby bok choy and shiitake mushrooms and
served with a side of tangy and medium spice dumpling sauce (6)
Sampler Plate for 2 People 12.95
2 of each: satay chicken brochette, panko shrimp, vegetable spring rolls, cheese
filled rangoons, and boiled pork and chive dumplings covered with hot sauce