APPETIZERS

Fish Soup with Croutons and Rouille

8.50

Tomato and Avocado Soup

8.50

Crispy Sweetbread with Mushroom Salad

13.00

Smoked Salmon Terrine with Cucumber Salad

14.00

Sauteed Foie Gras w/ Crispy Potato Crepe & Black Bean Sauce

18.00

Albacore Carpaccio with Seaweed Ginger Salad

12.00

Crab Cake with Tomato-Mustard Sauce

14.00

Tart of Baby Lobster with Sweet Onion

14.00

Baby Romaine with Ceasar Dressing Parmesan Tuile

9.50

Shittake Musrhoom and Garlic Napolean

12.50

Escargot in a Potato Basket

14.00

Goat Cheese Terrine with Baby Lettuce

12.00

Sauteed Scallops with Onion Rings

14.00

FISH & MEAT ENTREES

Salmon with Asparagus Crust and Postato Sauce

26.00

Peppered Tuna Steak ( rare ), Diable Sauce

27.00

Whitefish Wrapped in Caramelized Onions

25.00

Chilean Seabass with Crayfish and Pearl Pasta

25.00

Grilled Swordfish with Lentils Vinaigrette

27.00

Lobster with Snow Peas and Thai Curry Sauce

29.00

Roasted Veal with Mashed Potatoes and Horseradish Sauce

26.00

Rack of Lamb Sun-Dried Tomato & Pimiento Gnocchi, Garlic Bean Sauce

28.00

Roasted Duck with Fresh Cherries and Cherry Sauce

27.00

Beef Tenderloin with Choice of Potatoes and Shallot Sauce

24.00

Veal Chop with Country Potatoes

29.50

DINNER MENU

SUMMER 1996

Vegetable Menu

$40.00

Artichoke Terrine

Vegetable and Onion Tart

Orso and Mushroom Risotto

Raspberry Tart

Seasonal Menu

$50.00

Cold White Asparagus Soup

Scallops with Mashed Potato Shell

Peppered Ostrich Steak

Vacherin Fruit Sorbet

Gourmet Menu

$60.00

Tomato Egg Cappucino

Fresh Sauteed Foie Gras with Enoki

John Dory with Baby Artichoke Barigoule

Roast Veal with Pommes Souflees

or

Squab with Wild Musrhooms

Cheese Plate

Dessert Selection

Order is for entire table only

Inquire about catering

6/96

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