(Amsterdam special presentation suggested by howard kan) thinly sliced raw beef filets served with capers, scallions, pine nuts Parmesan cheese and savory vinaigrette.

Half-moon shaped 5 cheeses stuffed ravioli with a light cream marinara sauce.

Fresh mussels in a lemon garlic herb white wine sauce grilled baguette.

Imported Burgundy snails baked in mushroom caps white wine and topped with our herb butter.

The classic style topped with a combination of Parmesan and Gruyere cheese.

Mixed greens topped with goat cheese, cranberries and walnuts with chez paul's vinaigrette.

Handmade pasta with 5 cheeses and paul's famous sauce. A must for cheese pasta lovers.

Handmade ravioli stuffed with tender lobster and ricotta cheese in a delicate marinara creme sauce.

Fresh tender sea scallops poached in delicate white sauce flavored with white wine finished with a splash of brandy and fontina cheese.

Pan seared than delicately baked with macadam nuts finished lemon butter sauce.

Large shrimp sautee with garlic, fresh herbs, tomatoes, lemon butter with a white wine sauce.

The heart of the tenderloin prepared to order, topped with our own special herb butter.

Grilled French cut petite rack coated with Dijon mustard seasoning with a rosemary demi-glace sauce.

Medallions of milk fed veal sautee with lemon capers white wine beurre blanc sauce.

Beef tenderloin sautée with green peppercorn, smothered with Dijon cream sauce. "Simply delicious".

Thinly pounded pork sirloin lightly breaded and sautée served with traditional German spaetzle.

Medallions of chicken gently sautee with a sauce made with mushrooms, marsala wine, finished with a demi-glace sauce.