In a garlic butter sauce.
Scallops and mushrooms with white wine cream sauce.
Frog legs sauteed with white wine, lemon garlic, cream sauce.
Mushroom caps stuffed with crab meat and topped with bearnaise sauce.
King crab claw and petite crab legs served on a bed of fresh arugula with cocktail sauce.
Smoked salmon, goat cheese and potato layered, rolledand sliced. Served with cucumber, wasabi and lime vinaigrette.
Shrimp scampi enhanced with garlic butter sauce over mashed potatoes and artichoke hearts.
Beef carpaccio: rolled beef with shaved Parmesan cheese, wasabi tobico caviar, corniness, baby spring mixed greens, capers, dressed with balsamic vinegar and extra virgin olive oil.
Le paon's caesar salad prepared table side (minimum for two).
Hearts of palm, fresh raspberry, baby heirloom tomatoes, endive with raspberry vinaigrette.
Thick slices of beefsteak tomato, red Bermuda onion, served on a bed of red leaf lettuce, crumbled bleu cheese, dressed with balsamic vinaigrette.
Baby spring mixed greens, Belgian endives, baby heirloom tomatoes, crumbled feta cheese. Walnuts, with balsamic sesame oil vinaigrette.
Gold and red beets, goat cheese on a bed of arugula with poppy seed sherry vinaigrette.
Warm spinach salad with mushrooms with hot bacon dressing.
Whole English dover sole, sauteed or grilled and served with lemon butter parsley sauce.
Frog legs sauteed with white wine cream, lemon butter-garlic sauce over sauteed spinach.
Variety of fresh seafood: langoustine, scallops, crabmeat, octopus, calamari, mussels, and baby vegetables served in a brilliant saffron consommé.
Seared deep sea scallops with white wine cream saffron sauce and steamed kale.
Shrimps over linguine pasta with pernod cream sauce.
Prime New York served with demi- glace morel sauce.
Filet mignon served with béarnaise sauce and pan fried hub bard potatoes.
Braised kobe beef cheek served with tomato, truffle oil and red wine reduction sauce.
Medallions of beef sauteed with garlic butter, mushroom, scallion, Dijon mustard, port wien bordelaise sauce.
Sauteed medallions of beef, flavored with freshly cracked black pepper and green peppercorn bordelaise cream mustard sauce.
Broiled medallions of beef, topped with king crabmeat and bearnaise sauce.
Tender rack of lamb, oven roasted to your taste, carved, and served with demi- glace, provencal herb, mint jelly, and port wine reduction.
Filet of venison sauteed and finished in the oven, with a port wine raspberry-crème de cassis sauce.
Sliced veal sweetbreads breaded sauteed and served with lemon-butter, capote caper sauce.
Tender, milk-fed veal, lightly sauteed and served with mushrooms and white wine cream sauce.
Tender, milk-fed veal, lightly sauteed with mushroom and served with marsala wine cream sauce.
Tender, milk-fed veal, sauteed and served with sliced apples and apple brandy cream sauce.
Half boneless roasted duck and wild rice served with orange sauce.
Boneless quail stuffed with fennel, mushroom, and wild rice, dressed with pomegranate sauce.
Steamed assorted fresh vegetables platter with basil balsamic vinaigrette.
Warm homemade butter cake with homemade ice cream.