Menu
Appetizers

              Shrimp with Salmon soufflé                   8
Lobster Sauce    


                     Petite Quiche                                    6
Chef's Choice     

Soups

                   French Onion                                  5  / 8

                   Lobster Bisque                                5 /  8


Salads

House Salad    
Mixed greens with shredded carrots and Dijon Vinaigrette                5

                       Spinach Salad                                   7
Baby spinach leaves, mushrooms, egg dressing, and warm bacon

                      Beet  Salad                                          7
Roasted red beets and carrots over spring greens and sherry vinaigrette
Blue cheese and Candied Walnuts


Entrees

               Beef Burgundy                                        17
Sirloin simmered in a burgundy wine and tomato sauce, with orzo pasta

               Roast Chicken                                        16
Breast seasoned with provencal herbs served with Ratatoille
and potato puree

                 Duck Confit                                          20
Slow roasted duck leg served with dauphinoise potatoes and lentils

                       Filet                                                30
Pan seared six ounce steak served with Bordelaise sauce,
potato puree and green beans

                      Grouper                                           19
Poached in white wine, vermouth sauce
with orzo pasta

          Chicken in Cream Sauce                             16
Pan seared breasts in Dijon and mushroom sauce
with rice

          Salmon in Puff Pastry                                  21
Filled with a pike mousse, white wine sauce
Dauphinoise potatoes

     

Desserts
6
Vanilla Bean Creme Brulee
Mocha Pot de Creme
P
ear Bavarian
Warm apple tart, vanilla ice cream, caramel drizzle
Profiteroles

Vanilla and Chocolate ice cream
pear brandy, raspberry, and strawberry sorbet