Menu
Appetizers

    Shrimp with Salmon soufflé                   8
Lobster Sauce    


           Petite Quiche                                    6
Chef's Choice     

Soups

         French Onion                                  5  / 8

         Lobster Bisque                                6 /  9


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
Chocolate Grand Mariner Mousse
Apricot Custard Tart
Strawberry Bavarian
Flourless Chocolate Cake

Vanilla and Chocolate ice cream
raspberry and strawberry sorbet