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
Amaretto Chocolate Mousse
Pear
Belle Helen
Peach Bavarian
Profiteroles

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