Petite Auberge Restaurant

A must taste appetizer. Jumbo lump crab and fresh florida gulf shrimp cake served with tangy mixed greens and our homemade cajun remoulade sauce.

Six plump escargots simmered in a sherried cream sauce topped with puff pastry.

Six shrimp on garden greens. cocktail sauce.

Our homemade country pate with pecans, baked in a pastry curst. Waldorf salad and cumberland sauce.

Mixed greens, sliced tomato, heart of palm and mushroom avocado.

Tossed in tangy vinaigrette.

Fresh sliced mushrooms in a creamy avocado dressing.

In a vinaigrette dressing, garnished with chopped egg, bacon bits and pimento.

Hearts of palm in vinaigrette, topped with chopped egg and pimento.

Crisp romaine, caesar dressing and garlic baguette.

Fresh jumbo diver sea scallops, pan seared and served with a beurre blanc, whipped potatoes, asparagus and touched with hollandaise.

Sauteed fresh georgia mountain trout, topped with toasted almonds, served with vegetables.

Grilled marinated fillet of salmon with hollandaise sauce, served with vegetables.

Cold water atlantic lobster tails glazed and broiled with a paprika rub. Served with saffron rice and drawn butter.

Fresh red snapper served atop a bed of whipped potatoes, with zucchini and yellow squash ribbons, tomato concasse and beurre blanc.

A fennel and saffron flavored bouillon teaming with lobster tail, fresh mussels and fresh catch seafood. Garlic baguette and rouille.

Grilled new zealand lamb rack painted with a touch of mustard. Crusted with garlic and herb flavored bread crumbs.

Pan seared veal slices topped with sauteed exotic mushrooms and a marsala wine sauce. Served with parmesan pasta and steamed asparagus spears.

Chicken breast stuffed with ham, cheese and fresh asparagus. Our chef's own unique twist.

Panseared chicken breast topped with a creamy boursin cheese sauce. Served over parmesean pasta with steamed asparagus spears.

Center cut filet of beef, covered with mushroom duxelle and individually baked in fine pastry. Sauce bordelaise and bearnaise.

Aged hand cut angus beef tenderloin grilled to order, with bordelaise and bearnaise sauce, Served with vegetable and potato.

Grilled slices of beef tenderloin, served with whole braised mushrooms. Topped with bordelaise and bearnaise sauce, served with vegetable and potato.

This ageless classic is the best cut of the tenderloin, grilled and presented tableside. bouquet of fine vegetables. Sauce bordelaise and sauce bearnaise. (Per person).

Bratwurst, knackwurst, and roast pork served on a bed of whipped idaho potatoes, with sauerkraut and spicy mustard.

Handcut veal cutlet sauteed golden brown and served with a light lemon butter sauce, vegetables and potatoes.

Roasted in its natural juices with beer and caraway sauce, served on a bed of whipped idaho potatoes, with a side of sauerkrau.

Hot crepes filled with a delicate hazelnut chocolate ice cream, served with ice cream.

Strawberries in port wine sauce with vanilla ice cream.

Layers of raspberry sherbet, meringue and ice cream served on a delicate vanilla sauce.

Cheesecake with strawberries in port wine sauce.

Served with a buttery whiskey sauce.

With jameson irish whiskey, topped with a whipped cream.

With tia maria and meyer's rum, topped with whipped cream.

With amaretto di saronno, topped with whipped cream.

With amaretto, kahlua, cream of cocoa and cognac, topped with whipped cream.