Restaurant St Michel

chilled tomato and vegetable puree with chopped cucumber, onion, red and green pepper

finished with a touch of sherry

Spanish onions deglazed with imported brandy, generously topped with reggiano parmesan and Swiss cheeses

a daily creation of the chef

fresh greens wrapped in cucumber and carrots, over yellow and red tomato carpaccio, tossed with fresh fine herbs and citrus vinaigrette available in a creamy garlic dressing

sweet and sour vinaigrette, honey glazed walnuts, fresh pears and crumbled goat cheese

layered with vine-ripe tomatoes and fresh mozzarella sun-dried tomato and shallot vinaigrette

crisp romaine, home-made garlic croutons, grated reggiano parmesan and anchovy filets

sliced avocado, red onion julienne, watercress, boiled eggs, fresh cilantro, yellow and red tomatoes served with bake wine vinaigrette

calamari, watercress, sweet and spicy sriracha sauce

mixed greens, corn, tomatoes, cucumbers, carrots, peppers, celery, black olives, mixed with rich creamy garlic dressing topped with home-made potato sticks

crisp romaine, home-made garlic croutons, grated reggiano parmesan and anchovy filets

crisp romaine, home-made garlic croutons, grated reggiano parmesan and anchovy filets

crisp romaine, home-made garlic croutons, grated reggiano parmesan and anchovy filets

thin slices of aged beef topped with imported reggiano parmesan with capers, dijon mustard and extra virgin olive oil

big bowl of steamed mussels, in fragrant lemon garlic wine broth, chipotle sauce, basil and diced fresh tomatoes

savory garlic butter and sauteed wild mushrooms

diced sushi-grade tuna, fresh lime juice, red onions, capers, virgin olive oil, avocados finished with wasabi cream, alfalfa sprouts and orange ginger soy glaze

grilled flour tortilla layered with monterey jack cheese served with mexican tomato salsa, guacamole and sour cream

a smooth port wine mousse with grenadine onion marmalade

Delicate lump crabmeat lightly seasoned and pan fried, crispy cayenne onions and lobster sauce

poached sweet maine lobster and black tiger prawns with cocktail sauce

seared medium rare and served with stir-fried vegetables, ginger soy vinaigrette and a drizzle of wasabi and pickled ginger

herb-crusted filet of salmon served with white asparagus, home-fried potatoes, finished with lime and lemon sauce

sauteed snapper citrus mango beurre blanc, tropical fruit salsa, and fried plantains

cracked pink peppercorn linguini with fresh maine lobster, spinach, cherry tomatoes finished with light basil cream wine sauce

sauteed fresh tomatoes, crushed garlic and basil, finished with homemade marinara sauce. Available in a creamy garlic alfredo sauce

fresh salmon, shrimp, lump crabmeat, diver scallops, sliced wild mushrooms, sauteed in garlic butter and lobster sauce

curried chicken with toasted almonds, shredded coconut and major grey's mango chutney

broiled chicken with bacon, roasted red bell peppers, basil served over steamed asparagus and spinach cream, finished with port wine demiglace

crispy roasted duck with an orange and swedish lingonberry sauce. Served with roasted sweet potatoes and chef's vegetable of the day

sauteed filet with mustard tarragon sauce, sweet red wine rosemary potatoes, finished with fried leeks

roasted pecan crusted and chipotle marinated lamb chops with roasted corn, portobella mushrooms au jus, served with rosti potatoes

pounded veal chop with green apples, fresh figs, and raisins served with fried polenta and vegetables, finished with port wine reduction

10 oz. grilled steak with blue cheese crust, mashed potatoes, spinach and fresh vegetables

sauteed fresh tomatoes, crushed garlic and basil, finished with homemade marinara sauce, available in a creamy garlic alfredo sauce

sauteed fresh tomatoes, crushed garlic and basil, finished with homemade marinara sauce, available in a creamy garlic alfredo sauce