La Colombe d'Or

fresh louisiana super lump crabmeat and gulf shrimp with two sauces

scottish salmon served with traditional garnish

traditional escargot with fresh garlic and parsley

lobster bisque with louisiana lump crab meat

traditional french onion soup baked with gruyere cheese

roasted texas goat cheese with mixed greens

caesar salad

mixed green leaves and french vinaigrette

caesar salad with jumbo shrimp, crawfish or oysters

caesar salad with grilled breast of chicken

half chilled melon with maine lobster, fresh raspberries and lobster sauce

super lump crabmeat with avocado and tomatoes, orange vinaigrette dressing

salmon crab cakes on texas field salad, herb vinaigrette dressing

mediterranean salad with olives, red and green peppers, anchovies, boiled eggs, tomatoes, boiled potatoes, topped with fresh grilled tuna

nicoise salad with fried crawfish tails and oysters

sauteed gulf red snapper topped with lump crab meat in a lemon butter sauce

grilled chilean sea bass with fresh fennel served with roasted potatoes

fresh sea scallops sauteed in butter with garlic and herbs served with angel hair pasta and peas

grilled tuna steak with a tequila lime sauce, served with roasted potatoes and seasonable vegetables

homemade linguini with lobster, lump crabmeat, crawfish and fresh basil

jumbo gulf shrimp sauteed with fresh herbs

grilled redfish with fresh herbs and asian spices

grilled lamb chops, bread crumbs, garlic and fresh herbs, garnished with grilled vegetables

thin sliced veal, vienna style with lemon and capers

prime tenderloin of beef with vegetable garnish

marinated beef tender strip grilled, served with eggplant, tomatoes and roasted onions

hazelnut crusted chicken breast with fresh herbs and parmesan, served with angel hair pasta and assorted vegetables

twin breast of chicken stuffed with goat cheese, sun dried tomatoes and spinach

fresh imported petrossian caviar with homemade ""blinis""

cajun fried oysters served with red and remoulade sauces

sauteed shrimp, crabmeat and crawfish in a red wine sauce

puff pastry filled with fresh maine lobster and baby asparagus

traditional escargots with fresh garlic and parsley

scottish smoked salmon served with traditional garnish

chilled fresh super lump crab meat and gulf shrimp with red and remoulade sauces

lobster bisque with louisiana lump crab meat

traditional french onion soup baked with gruyere cheese

mixed green leaves and french vinaigrette

la colombe d'or 's version of caesar salad

roasted texas goat cheese with mixed greens

a gourmet salad of sauteed crispy ""ris de veau"" with a melange of wild mushroom and lemon shallot dressing

home smoked oriental duck breast with baby spinach leaves and lentils served with orange citrus dressing

salad of maine lobster with fresh garden tomatoes

sauteed gulf and red snapper topped with lump crab meat in a lemon butter sauce

grilled herb crusted chilean seabass with extra virgin olive oil and fresh fennel

grilled salmon with herbs and lemon butter

fresh sea scallops sauteed in lemon butter and herbs served with fresh vegetables

whole maine lobster with fresh dill, basil and angel hair pasta

jumbo shrimp with lemon pepper sauce

homemade linguini with lobster, lump crabmeat, crawfish, and fresh basil

grilled tuna with teriyaki and ginger sauce

grilled redfish with fresh fine herbs and asian spices

chef's choice of three fresh seafood items soft shell crab, lobster; grilled shrimp, sea scallops, seabass or red snapper

prime tenderloin of beef with vegetable garnish

the chef's masterpiece served in the grand tradition with bouquetiere of fresh spring vegetables, sauce bearnaise for two or more

fresh herb crusted ribeye steak with peppercorn sauce served with garden peas

individual rack of baby lamb grilled with natural herbs and red wine sauce

veal scallopini topped with lump crab meat, green asparagus and lemon sauce

oriental home smoked duck breast lacquered with mango glaze and port wine sauce

twin breast of chicken stuffed with goat cheese, sundried tomatoes and spinach

hazelnut crusted chicken breast with fresh herbs and parmesan, served with angel hair pasta assorted vegetables

pan seared rabbit loin and leg confit, with herbs de provence and sauternes wine