South Of France

our blended liver pate with traditional garnish

scottish smoked salmon

tender gulf shrimp with tangy cocktail sauce and fresh lemon

imported snails presented in shell with parsley garlic butter

mussels (in season) sauteed with garlic, shallots, parsley, and white wine finished with cream

hearty beef broth with red wine and sherry topped with croutons and Swiss cheese

fresh spinach, red onions, mushrooms, tomatoes, hard boiled eggs, and crumbled bacon with a bacon dressing.

sauteed beef liver with onions, red wine, and demi glace.

lightly breaded sauteed veal scallopini

pork tenderloin with wine sauce and fresh herbs

shrimp, sea scallops, and mussels with linguini in a light tomato sauce.

fresh trout filets dipped in egg batter served in a lemon butter sauce with capers.

filet of salmon with chardonnay tarragon sauce.

scallopini of veal with mushrooms and marsala wine sauce.

boneless chicken breast with garlic mushrooms, tomatoes in red wine sauce.

tenderloin of beef with crushed black pepper and green peppercorn sauce

roasted half duckling with an orange sauce.

pasta served with seasonal vegetables

crisp crab cakes and baby shrimp served with herb sauce.

pepper crusted chicken breast over linguini alfredo.

young rabbit with garlic mushrooms, tomatoes in a red wine sauce.

chef's special blended liver pate

south of France smoked salmon

fresh large jumbo with tangy cocktail sauce and fresh lemon wedges

genuine French goose liver with fennel salad and fresh apple brandy sauce

six imported French escargots cooked and served in shells, garlic butter

lump crabcakes and spinach blended with fresh herbs in a divine lobster sauce

succulent fresh mussels presented with chef's special sauce (when in season)

ground veal and pork encased in puff pastry with savory sauce bearnaise

please inquire about this evening's special recipe

traditional French onion soup with swiss cheese and homemade seasoned croutons

please inquire about this evening's special recipe

crisp romaine tossed with anchovy dressing, parmesan cheese, seasoned croutons

fresh organic spinach with mushrooms, tomatoes, red onions, and hard-boiled eggs. Blended with dijon dressing, sprinkled with bacon bits.

array of fresh mushrooms over lettuce and chef's special dressing

mound of crisp mixed salad greens and chef's special dressing

an avid vegetarian's decorative plethora of seasonal garden-fresh vegetables

fresh vegetables on heaping mound of steaming pasta with a memorable sauce

fresh mountain trout sauteed in fresh lemon butter sauce blended with capers

filet of northern salmon with a lump crabcrake and savory sauce bearnaise

fresh large shrimp, sea scallops, and mussels with linguini in light tomato sauce

fresh sea scallops and mushrooms in a cognac cream sauce, duchesse potatoes

broiled filet mignon with sauce bearnaise, lobster tail with hot drawn butter

succulent broiled twin lobster tails on truffle risotto, lobster sauce

grilled twin medallions of beef tenderloin with fresh cracked peppercorn sauce

scallopine of wisconsin veal sauteed in lemon butter sauce, served over spinach

rack of young lamb roasted to tenderness and embellished with dijon sauce

pan-seared noisettes of pork tenderloin, green peppercorn sauce, pineapple relish

braised young rabbit in red wine sauce with fresh mushrooms and tomatoes

twin southern quails grilled in pork wine sauce with rosemary and mushrooms

breast of fresh spring chicken stuffed with spinach, goat cheese and spiced prosciutto, prepared with a memorable marsala wine sauce

roasted half long Island duckling ensconsed in chef's special orange sauce

roasted half long Island duckling with fresh spicy peppercorn cognac sauce

our blended liver pate with traditional garnish

imported snails presented in shell with parsley garlic butter

ground pork and veal wrapped in puff pastry, served with sauce bearnaise

a new creation everyday! Or mixed seasonal greens with cucumber, tomato, radish, bell pepper, mushrooms, red cabbage, and black olives

filet of fresh rainbow trout, batter dipped, sauteed in lemon butter, capers

braised young rabbit with shallots, garlic, mushrooms in tomato and red wine sauce

veal scallopine with lemon butter and spinach

two young quails grilled with a port wine sauce

medallions of port tenderloin with green peppercorn sauce

breast of chicken served with red wine and mushroom sauce