| Warm Goat Cheese and Figs, Wrapped in Phyll, Draped in a Port Wine Sauce |
$9.50 |
|
| Prince Edward Island Mussels, Steamed |
$8.95 |
with garlic, herbs and white wine |
| Homemade Terrine of Duck Fois Gras |
$16.75 |
served with toast, accompained by a confit of dry fruit |
| Homemade Smoked Salmon |
$9.95 |
served with capers, onion, sour cream and toast |
| Carpaccio, Marinated |
$9.95 |
with lemon and olive oil, topped with parmesan cheese, served with toast |
| Escargot Bourguignonne |
$8.25 |
|
| Lobster Bisque |
$7.00 |
|
| Classic French Onion Soup |
$7.00 |
|
| Sacllops, Mussels and Shrimp Tossed in a Light White Wine Cream Sauce |
$8.95 - $17.00 |
served over a bed of linguine |
| Gulf Shrimp and Sa Sllops Suteed |
$21.75 |
with garlic and fresh herbs served in a white cream sauce |
| Baled Fresh Filet of Salmon, Deglazed |
$19.50 |
with white wine, drizzled with an orange and basil sauce |
| Bouillabaisse |
$26.95 |
|
| Roasted Filet of Grouper |
$26.00 |
served with blue crab meat, drizzled with lemon capers and butter sauce |
| Roasted Filet of Grouper |
$26.00 |
served with blue crab meat, drizzled with lemon capers and butter sauce |
| Roasted Florida Lobster Tail Encrusted |
$32.50 |
with orange zest and gulf shrimp, accented with a citrus butter sauce |
| Crispy Roasted Long Island Duck |
$22.50 |
served with dried sauce |
| Roasted Chicken Breast Stuffed |
$20.25 |
with gulf shrimp and spinach, draped with a light dijon mustard sauce |
| Raosted Pork Tenderloin Wrapped |
$21.95 |
with bacon, stuffed with pesto and sun dried tomatoes, topped with a wild mushroom sauce |
| Two Petite Filet Mignon, Chargrilled, Served on a Bed of Red Onion Marmalade |
$25.00 |
served with a duo of port wine and bearnaise sauce |
| Tournedo of Beef, Sauteed and Topped |
$38.00 |
with duck foie gras, drizzled with a port wine sauce |
| New York Sirloin Steak |
$25.00 |
served au poivre or with a bearnaise sauce |
| Roasted Rack of Lamb, Glazed |
$28.50 |
with honey, topped with an herb provencale sauce |
| Tarte Tatin |
$7.50 |
crispy apple tarte tatin served warm topped with vanilla ice cream drizzled with a balsamic vinegar reduction |
| Creme Brullee |
$7.00 |
rich vanilla custard, caramelized with brown sugar and garnished with raspberries |
| Mousse Au Citron |
$7.00 |
light lemon mousse made with yogurt and sour cream, encircled with a raspberry coulis |
| Chocolat Fondant |
$7.50 |
mouthwatering delectable, lightly cooked, warm dark chocolate cake, served with vanilla ice cream |
| Tartufo |
$7.00 |
almond and praline ice cream covered with dark chocolate, served with raspberry sauce |
| Tupipe of Ice Cream |
$6.75 |
vanilla ice cream topped with berries and exotic fruits served in a cookie shell |
