Baked
French Onion Soup House
Salad of Winter Greens, Clear Aged Balsamic Vinaigrette Traditional
Caesar Salad Red
& White Belgium Endive Salad with Walnuts & Roquefort Cheese Lightly
Blackened Shrimp with Cajun Spices & Lemongrass Sauce Red
Pepper Stuffed with Proscuitto, Portobello & Monchego Cheese
with Extra Virgin Olive Oil & Balsamic Vinegar Terrine
of Imported Duck Foie Gras with Toasted Brioche Carpacchio
of Beef on a Bed of Mache, Pecorino Romano, Capers, Dijon Mustard
& Mosto Oil Sauteed
Escargot with Garlic Butter & Button Mushrooms “Le
Petit Mistral” Pate, Traditional Garnishes Smoked
Applewood Rainbow Trout, Horseradish Cream Maine
Sea Scallops Sauteed “Cotes d’Azur” with Garlic,
Olive Oil, Tomato, Olives & Capers Frog
Legs Saute “Provencal” with Garlic, Tomatoes, Olive
Oil & Parsley Pan
Seared Fillet of Salmon with Piquillo Sauce Fricassee
of Maine Lobster, Shrimp, Scallops with Basil & Lobster Sauce Scallops
of North Atlantic Monkfish Lightly Breaded, Served with Lemon,
Butter, Capers & White Wine Sauteed
Breast of Chicken with Marsala Wine & Mushrooms Scallopine
of Veal with Lemon & Capers Roast
Duckling with Orange Sauce Brulee
of Filet Mignon, Sauce of Dry Sherry & Thyme Chateaubriand
for Two, Sauce Bearnaise & Bordelaise Roasted
Rack of Lamb with Rosemary & Garlic Jus Assorted
Cheese Plate
Soups
Bisque
of Lobster a l’Armagnac
7.50
Salads
Appetizers
Smoked
Salmon with Capers, Egg, Red Onion, Petit Greens and Crispy Baguette
Entrees