Ham, Swiss, scrambled eggs, and bechamel sauce.

Swiss, cheddar, brie or American.

Shrimp, scallops, monk fish, mushrooms in a lobster, and cream sauce.

Mixed peppers, onions, ham, and Swiss cheese.

Spinach and mushroom and 2 poached eggs baked with bechamel sauce.

Zucchini, squash, onions, tomatoes and 2 poached eggs baked with béchamel sauce.

Fresh pasta with grilled or blackened.

Served with your choice of Marinara or Basil Cream Sauce.

Two poached eggs, ratatouille, and cheese gratin.

Two Poached Eggs, Spinach, Mushrooms, and Cheese Gratin.

Baked on 1/2 shell with garlic butter provencale.

A wedge of brie cheese baked with honey and almonds.

5 jumbo shrimp sauteed with tomato, herbs, garlic, and brandy.

Country pate, duck mousse pate, assorted sausages, cornichon pickles, and black olives served with mixed greens.

Sauteed in basil vinaigrette with mixed peppers.

Stuffed snails in shell with garlic, parsley, and butter.

Served with mixed greens and house dressing.

Served with mixed greens and house dressing.

Country pate, duck mousse pate, assorted sausages, baked mussels, tomato and mozzarella, blackened shrimp, and asparagus with house salad.

Served with beets, walnuts, and Roquefort cheese.

Served with red onions, bacon, blue cheese, croutons, and house dressing.

Large croutons topped with warmed goat cheese, mixed greens with basil vinaigrette topped with sweet red and yellow peppers.

Shrimp, scallops, monkfish, and mushrooms sauteed in a creamy tomato lobster sauce.

Sauteed zucchini, yellow squash, eggplant, tomatoes, garlic, and onions. Spinach and mushroom.

Sauteed calamari, scallops, shrimp, and mussels.

Broccoli, mushrooms, zuchinni, yellow squash, tomatoes, and asparagus.

Roasted salmon with baby blueberries sauteed with sugar and beurre blanc sauce.

Jumbo sea scallops with basil, garlic, fresh tomatoes, and white wine over fresh linguine pasta.

Spicy fish stew filled with shrimp, scallops, mussels, calamari, zuccini, and squash.

Filet of trout sauteed with lemon butter sauce and almonds.

Half a duck roasted crispy with raspberry sauce.

Boneless grilled chicken breast with creamy Calvados mushroom sauce and baked apples.

Veal scalloppini with lemon butter sauce.

Veal scalloppini with sautéed portabella and shitake mushrooms and bordelaise sauce.

Served with Bordelaise or Bearnaise Sauce.

12 oz. New York strip pressed and Seared with cracked pepper, topped with a brandy Cream Bordelaise Sauce.

Filet mignon with portabella shitake mushrooms, salmon and blueberries, shrimp provencal, and crab imperial.

Filet mignon with portabella shitake mushrooms, shrimp provençal, crab imperial.

Roasted with rosemary au jus.

24 oz. center cut of grilled beef tenderloin, served with grilled asparagus, zucchini, yellow squash, grape tomatoes, wild mushrooms, veggies of the day, and potatoes of the day.

Served with house rice.

Hot apples, caramel sauce, vanilla ice cream, and whipped cream.

Caramelized apples on puff pastry served warm with vanilla ice cream.

Mango, passion fruit, and raspberry sorbet coated in a white chocolate shell.

Cherries marinated in brandy served over vanilla ice cream.

Made with whipped cream and berry sauce crepe Monte Carlo.

Caramel sauce, pecans, and whipped cream crepe suzanne.

Pastry puffs with vanilla ice cream, chocolate sauce, whipped cream, and almonds julius mein.