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
Mocha Pot de Creme
Apricot Custard Tart
Raspberry Bavarian
Flourless Chocolate Cake

Vanilla and Chocolate ice cream
raspberry
and strawberry sorbet