| Escargot |
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| Steamed Mussels |
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| Steamed Clams |
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| Pate de Maison |
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| BBQ Wings |
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| Pommes Frites |
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| Garlic Bread |
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| Curried Shrimp Papaya |
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| Baby Spinach |
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| Poppyseed |
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| Ceasar |
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| Chicken Ceasar |
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| Soup du Jour |
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| Cup of Soup |
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| French Onion Soup |
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| Chilled Soup of the Day |
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| Chicken Pesto |
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| Fresh Fish |
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| Lamb Pops |
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| Petit Filet |
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| Filet Rossini |
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A tender filet mignon wrapped in bacon, topped with pate and atruffle laced burgundy wine sauce. |
| Swordfish Madagascar |
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A thick, fresh steak, seared and baked and topped with a cream, cognac, dijon mustard and green peppercorn sauce. |
| Veal Piccatta |
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Tender, pounded veal sauteed in butter, lemons, green onions and mushrooms. |
| Veal Marsala |
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Tender, pounded veal sauteed in butter, shallots,mushrooms,marsala wine and cream. |
| Seabass Grenobloise |
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seared and baked, then topped with a sautee of lemon, butter and capers. |
| Chicken Neptune |
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A double breast of chicken stuffed with crab, bay shrimp, mushrooms and a hint of curry. Topped with Hollandaise sauce. |
| Cioppino |
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A rich, spicy tomato sauce filled with a combination of crab, clams, mussels, shrimp, scallops and fresh fish. |
| Rack of Lamb |
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Seared then rubbed with garlic butter and baked. Served over an au jus sauce. |
