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
Raspberry Bavarian
Profiteroles

Vanilla and Chocolate ice cream
raspberry, and strawberry sorbet