Smoked salmon, creamed horseradish sauce.
Poached filet of salmon wrapped with smoked salmon and dill sauce.
Layered with fresh herbed feta cheese, balsamic vinaigrette.
Horseradish sauce.
Served with cornichons.
Fresh mushroom caps saute with butter, garlic and brandy.
With garlic, fresh herbs and balsamic vinegar.
Shrimp sauteed with garlic and brandy.
1/2 dozen large snails, with garlic butter, herbs and spices.
Light puff pastry filled with scallops, shrimp and mushrooms.
With house whipped vinaigrette.
Tossed with balsamic vinaigrette, Gorgonzola cheese and walnuts.
Cilantro pesto sauce.
Pan broiled sweetbreads, bearnaise sauce.
One dozen served with rice and vegetables.
Large sea scallops poached in white wine and glazed in a veloute sauce.
Large shrimp sauteed with garlic and brandy.
Frog legs saute with garlic, parsley and brandy.
Filet of butterflied trout with jurancon wine reduction.
Chicken baked in cabernet wine.
Roast half long island duck served with bing cherry or orange sauce on the side.
Breast of chicken sauteed with capers, lemon and parsley.
Pistachio-crusted chicken breast.
Breast of chicken sauteed with mushrooms, artichoke hearts and white wine.
Medaillons of filet mignon, with bordelaise sauce and mushrooms.
White veal topped with provencale sauce, tomatoes and Swiss cheese.
Served over sauteed mushrooms.
Double-filet mignon served with assorted vegetables and bearnaise sauce.
Butterfly filet mignon, topped with mushrooms, capers, garlic and cabernet sauce.
Scallopini of white veal, marsala sauce.
Braised with mushrooms and merlot.
Served with French fries.
White veal piccata style with lemon and capers.
Filet mignon, shrimp and scallops served over rice pilaf with bearnaise sauce.
Braised with mushrooms and merlot.
Double-filet mignon served with assorted vegetables and bearnaise sauce.