Dinner Menu
   
Soups  

Baked French Onion Soup
Bisque of Lobster a l’Armagnac

6.95
7.50
 
Salads

House Salad of Winter Greens, Clear Aged Balsamic Vinaigrette

7.95

Traditional Caesar Salad

7.95

Red & White Belgium Endive Salad with Walnuts & Roquefort Cheese

9.25
Appetizers

Lightly Blackened Shrimp with Cajun Spices & Lemongrass Sauce

12.25

Red Pepper Stuffed with Proscuitto, Portobello & Monchego Cheese with Extra Virgin Olive Oil & Balsamic Vinegar

9.25

Terrine of Imported Duck Foie Gras with Toasted Brioche

18.95

Carpacchio of Beef on a Bed of Mache, Pecorino Romano, Capers, Dijon Mustard & Mosto Oil

11.95

Sauteed Escargot with Garlic Butter & Button Mushrooms

8.95

“Le Petit Mistral” Pate, Traditional Garnishes

7.95

Smoked Applewood Rainbow Trout, Horseradish Cream

8.75
Smoked Salmon with Capers, Egg, Red Onion, Petit Greens and Crispy Baguette
9.75

Maine Sea Scallops Sauteed “Cotes d’Azur” with Garlic, Olive Oil, Tomato, Olives & Capers

12.00
   
Entrees

Frog Legs Saute “Provencal” with Garlic, Tomatoes, Olive Oil & Parsley

18.95

Pan Seared Fillet of Salmon with Piquillo Sauce

20.95

Fricassee of Maine Lobster, Shrimp, Scallops with Basil & Lobster Sauce

26.95

Scallops of North Atlantic Monkfish Lightly Breaded, Served with Lemon, Butter, Capers & White Wine

22.95

Sauteed Breast of Chicken with Marsala Wine & Mushrooms

19.95

Scallopine of Veal with Lemon & Capers

21.95

Roast Duckling with Orange Sauce

23.95

Brulee of Filet Mignon, Sauce of Dry Sherry & Thyme

26.95

Chateaubriand for Two, Sauce Bearnaise & Bordelaise

60.00

Roasted Rack of Lamb with Rosemary & Garlic Jus

25.95

Assorted Cheese Plate

13.95