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
Peach Bavarian
Walnut cake with caramel mousse
Profiteroles

Vanilla and Chocolate ice cream
Lemon, raspberry, strawberry sorbet