Dinner Menu

Appetizers

Baked Bliss potato with Mujjol Caviar and sour cream mousseline

6.75

Escargots Bourguigonne sauteed in garlic, white wine and fresh herbs,

served with croutons

6.50

Pan-fried crabcake on wakame salad topped with almond - bacon

salsa mustard and barbeque sauce

11.50

Norwegian smoked salmon, served with onions, capers and chopped hard boiled egg

8.75

Warm Brie with honey-almond crust and sweet-spicy pear chutney

6.50

Shrimp Biarritz, tomato-brandy sauce, garlic, fresh herbs, white wine and fresh mushrooms

7.25

Murphy's duck liver pate, kosher dills and pumpernickel bread

6.00

Soups

Duck and truffle soup Elysee, topped with flaky baked pastry (15 minutes to prepare)

7.75

Chilled Vichyssoie with fresh chives

4.50

Gazpacho Mexican-style with hot chilies, cucumber and garlic

4.75

Salads

Marinated roasted pepper salad with warm goat cheese and watercress

5.50

Bistro mixed greens, served with Parmesan cheese croutons and a red wine vinaigrette

5.00

Caesar salad - a generous wedge of fresh romaine served with aged Parmesan

and Traditional dressing

5.50

Ripe plum tomato with marinated black beans and homemade basil dressing

4.50

Our Chef Suggests...

Medallions of lobster and shrimp a l'americaine in a tomato-brandy sauce with fettuccine

25.50

Mushroom ravioli Forestiere with fresh Parmesan and herbs

14.50

Fillet of snapper Meuniere with lemon-parsley butter and aromatic vegetables

19.50

Spicy pan-seared buffalo shrimp with black bean cake,

citrus champagne-butter sauce and tomato-cilantro salsa

19.75

Sauteed shrimp with fried garlic, baked tomato and shoestring potatoes

20.50

Yellowtail snapper encrusted in yucca with roasted pepper-orange salsa

and sizzling black beans

21.75

Crisp roasted Long Island duckling with orange sauce, buttered wild rice and vegetables

19.25

Roast duck with tamarind-chiptole glaze, mashed plantains and plantain chips

19.25

Whole New Zealand rack of lamb with Dijon mustard, garlic herb crust

23.50

Veal Scaloppini Theresa, topped with shrimp in a white wine-garlic butter sauce,

served with fresh vegetables

18.25

Chicken curry Murghi Massala, vegetable risotto,

accompanied by pickled eggplant and cucumber salad

17.50

Charcoal-broiled chicken breast, sweet potato salad and watercress

16.50

Wiener schnitzel-breaded veal scaloppini topped with lemon, anchovy

and capers, served with roasted potatoes and tomato salad

18.00

Grilled filet mignon with peppercorn butter, baked potato and vegetables

22.75

Filet steak Diane, brandy cream sauce, sauteed mushrooms and scalloped potatoes

22.75

7/96

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