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House Pate with traditional garnishes
Escargot and wild mushrooms served in potted shell puff pastry with burgundy sauce
Smoked scottish salmon in a crispy potato Napoleon with chives, sour cream, capers, and cucumber
Mixed seasonal greens with hearts of palm, artichokes, celery, tomatoes in our house lemon mustard dressing
Grilled chicken breast, with mixed greens, romaine lettuce and croutons in our house caesar dressing
Pan seared pepper crusted goat cheese, on garden greens and walnut balsamic vinaigrette
Sliced avocado and tomatoes, with shrimp, bermuda onion and tarragon dressing
Lemon peppered grilled salmon filet over mixed greens artichoke heart and sun-dried tomato vinaigrette
Warmed duck confit and potatoes over mixed baby greens with walnut raspberry tarragon vinaigrette
Grilled short smoked chicken breast, tossed with greens, tomatoes, heart of palm and roasted almonds in our house mustard dressing
Grilled beef tenderloin over mixed greens and house dressing
Garden greens and lentil salad with herbs seared lamb tender, oregano tomato vinaigrette and goat cheese crumbles
Spinach leaves tossed in balsamic vinaigrette with gryere cheese, sundride tomates and chopped hard-boiled eggs with shrimp
Soup of the day
Baked five onions soup with thyme
Creamy saffron shrimp bisque
Sauteed filet of rainbow trout with roasted almond and butter sauce
Sauteed filet of sole with citrus sauce and parsley pesto
Sauteed shrimp, scallops, crab finger, with mushrooms and spinach in a fillo cup with grain mustard sauce
Poached salmon with vegetable in an infused olive and lemon oil broth or grilled
Sauteed jumbo shrimp on angel hair pasta with fresh and sun dried tomatoes, nicoise olive and basil
Penne pasta with natural chicken, forest mushrooms, fresh herbs and sweet butter sauce
Linguini with shrimp, scallop, calamari, crab finger and roasted spicy tomato sauce
Baked ravioli filled with house smoked veal and parmesan cheese in a creamy tomato sauce
Piccata of chicken with caper white wine sauce
Picata of veal sauteed in a brandy mushroom cream sauce
Roasted pork tenderloin with cornichon pickle and apple calvados sauce
Pan seared tournedos of beef on mushroom compote with sweet pepper shallot butter
Sauteed chicken with mushrooms in Marsala wine sauce
House Pate with traditional garnishes
Escargot and wild mushrooms served in potted shell puff pastry with burgundy sauce
Smoked Scottish salmon in a crispy potato Napoleon with chives, sour cream, capers, and cucumber
Warm boneless duck leg confit over a medley of mushrooms served with a roasted shallot pomegranate vinaigrette
Mixed seasonal greens with hearts of palm, artichokes, celery, tomatoes in our house lemon mustard dressing
Spinach leaves tossed in balsamic vinaigrette with Gruyere cheese, sundried tomatoes and chopped hard-boiled eggs
Young field onions with sliced tomatoes, Bermuda onions, olive oil and crumbled goat cheese
Crisp romaine leaves tossed with croutons, Caesar dressing and parmesan cheese
Pan seared pepper crusted goat cheese with mixed baby greens and walnut tarragon vinaigrette
Sliced avocado and tomatoes, with shrimp, bermuda onion and tarragon dressing
Soup of the day
Baked five onion soup with thyme
Creamy saffron shrimp bisque
Sauteed lemon sole filet with shrimp, citrus sauce and parsley pesto
Sauteed shrimp, scallops, crab finger, with mushrooms and spinach in a fillo cup with grain mustard sauce
Grilled salmon filet served over a bed of lentils with balsamic olive oil and citrus beurre blanc
Sauteed filet of rainbow trout with crabmeat and chives butter
Dill curry pan seared Main Sea scallop over lentils with spice orange glaze and citrus sauce
Marinated grilled free range chicken breast over pilaff rice, vegetable and two sauces
Grilled new york strip with sweet pepper shallot butter
Sauteed tournedos of beef with a medley of mushrooms and Bordelaise sauce
Pepper crusted filet steak with brandy peppercorn sauce
Thinly sliced veal coated with Parmesan cheese served with fresh and sundried tomato sauce
Angel hair pasta with shrimp, fresh and sun dried tomatoes, nicoise olive and basil
Roasted boneless bob quails with escargot in burgundy sauce
Half roasted duckling with orange bigarade sauce and preserved figs
Roasted pork tenderloin with cornichon pickle and apple calvados sauce
Baked ravioli filled with house smoked veal and parmesan cheese in a creamy tomato sauce
A rich custard with crisp sugar glaze
Dark chocolate mousse or white chocolate mousse with fresh fruit
Marinated strawberry in sugar, and raspberry grand marnier liquor
Decadent chocolate cake with strawberry and raspberry coulis
House baked thin pancake filled with a warm apple compote and brandy caramel sauce and vanilla ice cream
Cappuccino pie
Flambe preserved cherries with cointreau sauce and vanilla ice cream
Traditional cheese cake with fresh fruit