| Deconstructed Caesar Salad |
$6.00 |
stacked hearts of romaine lettuce drizzled with house caesar dressing |
| Wilted Mesclun Greens |
$8.00 |
with pancetta-cherry vinaigrette & pine nut crusted chevre. warm salad of spring mix garnished with crispy pancetta, dried cherries, and goat cheese |
| Tomato, Basil, & Mozzarella Salad |
$10.00 |
with balsamic reduction and basil jus. caprese salad featuring fresh beef steak tomatoes and basil finished with sweet balsamic sauce |
| Lobster Thermidor With Radicchio Slaw |
$9.00 |
in puff pastry vol-au-vent |
| Smoked Salmon Mousse |
$8.00 |
with herbed blinis and simple green salad. layers of mousse stacked on top of russian tea room blinis |
| Carpaccio A La Cipriani |
$14.00 |
featuring harrys bar venice carpaccio sauce |
| Escargot A La Bourguignon |
$9.00 |
with french bread croustades |
| Parmesan Gougeres |
$2.00 |
parmesan and fresh ground black pepper eclair puffs |
| Gougeres Stuffed With Spicy Crab And Shrimp Salad |
$10.00 |
accompanied by a tomato and avocado salad garnish |
| Classic French Onion Soup |
$12.00 |
broiled with a baguette croustade and emmentaler cheese |
| Roasted Plum Tomato Bisque |
$8.00 |
served with a parmesan cheese straw |
| Cream Of Brie And Tart Apple Soup |
$10.00 |
garnished with julienne of tart apple and toasted almonds |
| Wild Mushroom Stuffed Angus Tenderloin |
$32.00 |
with cabernet demi. served with yukon gold potato puree and vegetable du jour |
| 100% Angus Rib Eye From Yoakum |
$38.00 |
texas with chimichurri sauce. served with yukon gold potato puree and vegetable du jour |
| Stuffed Frenched Breast Of Chicken |
$25.00 |
with feta-pistou rose sauce. served with roasted red pepper and asparagus couscous |
| Broiled Salmon |
$28.00 |
with horseradish crust in citrus vodka broth. served on a bed of sauteed baby spinach and red himalayan rice |
| Baked Sea Bass |
$28.00 |
with a rhone beurre blanc sauce. served with lemon herbed couscous and sauteed spinach |
| Seared Ahi Tuna |
$28.00 |
with cantaloupe salsa. sashimi-grade yellow fin served with red rice and sauteed spinach |
| Veal Escalope With Gorgonzola Sauce |
$24.00 |
served with a herb-parmesan gnocchi |
| Veal Escalope |
$24.00 |
with tarragon-shiitake cream sauce. served with yukon gold potato puree and vegetable du jour |
| Beignets With Cinnamon Ice Cream |
$9.00 |
served with a honey-bourbon sauce and fresh mint |
| Chocolate Pot De Creme |
$6.00 |
rich, bittersweet custard with walnut praline topping |
| Key Lime Parfait |
$6.00 |
layered key lime mousse with caramelized graham cracker sprinkles |
| Mascarpone Cheesecake |
$7.00 |
with balsamic strawberries. rich dense cheesecake with a surprising interpretation of the classic strawberry sauce |
| Italian Cream Cake |
$7.00 |
traditional triple-layered cake with cream cheese and walnut frosting |
