Dinner

SOUPS AND APPETIZERS

Maine Lobster Bisque, Mushroom soup or Chilled Tomato Soup with Sweet Basil

7.50

Terrine of Smoked Salmon and Smoked Sturgeon with Asparagus & Horseradish Coulis

9.50

Terrine of Duck with Pistachios, Belgian Endive & Watercress

8.50

Louisiana Crab Cakes with Baby Spicy Lettuce & Lemon Mustard Seed Sauce

11.50

Tortelloni with Sonoma Goat Cheese & Sage Sauce

9.00

Snails Ravioli with Eggplant, Zucchini, Tomato, Red Bell Peppers & Tomato Coulis

9.00

California Petits Gris Snails with Garlic, Italian Parsley Sauce & Saut�ed Mushrooms

12.50

SALADS

Baby Asparagus Vinaigrette with Louisiana Crayfish

9.50

Atlantic Smoked Salmon with Baby Mixed Lettuce & Asparagus

10.50

Baby Mixed Lettuce, Boston Lettuce & Arrugula with Roasted Goat Cheese & Walnuts

9.75

Mushroom Salad with Chervil & Parsley

9.00

Baby Mixed Lettuce with Asparagus with Warm Sea Scallops and Shrimp

9.75

Belgian Endive with Roquefort & Walnuts with Lemon Olive Oil Vinaigrette

9.00

Crispy Sweetbreads with Baby Mixed Lettuce, Shiitake Mushrooms & Balsamic Vinegar

10.50

Warm Hudson Valley Duck Foie Gras with Baby Red Oaks Lettuce & Saut�ed Apples

14.00

Vegetarian

Vegetarian Ravioli with Eggplant, Zucchini, Tomato, Red Bell Peppers & Tomato Coulis

16.50

Shittake and White Mushrooms saut�ed with Garlic & Parsley

14.00

Steamed or Saut�ed Vegetable Plate

16.50

Entrees

Atlantic Salmon grilled with Charred Tomato Vinaigrette & Roasted Garlic Cloves

19.50

Whitefish grilled with Lemon Mustard Seed sauce & Tomato

19.50

Ahi Tuna grilled with Black Peppercorn, Ginger & Lemon Olive Oil Vinaigrette

21.00

Swordfish grilled with Sun Dried Tomato Crust & Tomato Olive Oil Rosemary Vinaigrette

21.50

Grilled Turkey Sausages with saut�ed Apples, Mashed Potatoes & Mustard Sauce

17.50

Chicken on the spit with French Fries

17.50

Grilled Double Breast of Chicken with Dijon Mustard & Black Peppercorn

18.50

Roast Boneless Rabbit Provencale ( tomato, thyme, mushrooms, pearl onions and garlic )

20.00

Roast Pork Tenderloin with Curry Sauce and Homemade Mango & Pear Chutney

18.75

Peking Duck on the spit with Honey & Ginger sauce

23.00

Medallions of Venison saut�ed with Armagnac Peppercorn Sauce

Mushroom Ravioli & Cranberry

23.00

Colorado Rack of Lamb on the spit lightly seasoned with Garlic, Thyme & Rosemary

23.00

Braised Lamb Shank with Sherry Vinegar, Honey & Mashed Potatoes

27.00

Roast Veal Tenderloin with Horseradish sauce & Capers

25.00

Calves Liver saut�ed with Caramelized Onions & Black Peppercorn

25.50

Charbroiled Filet Mignon with Pinot Noir sauce & Beef Marrow

25.50

7/96

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