| Seafood Crepe |
$16.50 |
with crabmeat, shrimp and lobster wrapped in a delicate crepe served over tender baby frisee, finished with a sauce vin blanc |
| Grand Cafe Classic Steak Tartare |
$19.00 |
served with traditional garniture and warm pumpernickel toast points |
| Terrine Of Duck Confit |
$12.50 |
with french bean salad and orange compote |
| Warm Maine Lobster Salad |
$22.00 |
served over angel hair pasta with shitake mushrooms, basil and a sherry wine vinaigrette |
| Andouille Sausage And White Bean Cassoulet |
$12.00 |
served in a crispy parmesan cup with a touch of port wine reduction |
| Grand Cafe Smoked King Salmon |
$16.50 |
lightly smoked over alderwood chips with capers, onions and toast points |
| Sauteed Escargot |
$13.00 |
served with lemon-grass coconut broth, finished with an herb crust |
| Pan Seared Fresh Foie Gras |
$22.00 |
with a port wine demi glaze and toasted brioche |
| Maine Lobster Bisque |
$8.00 |
|
| Soup Du Jour |
$7.00 |
|
| Warm Brie Salad |
$11.00 |
melted brie on home made pecan bread, served with watercress, frisee and radicchio salad, tossed with champagne grape vinaigrette |
| Julienne Endive Salad |
$10.00 |
with marinated plum tomatoes, walnuts, roquefort cheese and a whole grain mustard dressing |
| Grand Cafe House Salad |
$9.00 |
with hearty harvest greens tossed with a citrus vinaigrette |
| Classic Caesar Salad |
$8.00 |
with romaine lettuce, imported parmesan and seasoned croutons |
| Pan Seared King Salmon |
$28.50 |
served with scalloped potato with melted leeks and watercress coulis |
| Sauteed Red Snapper |
$27.50 |
served with roasted garlic gnocchi, grilled asparagus wrapped in roasted pepper and finished with a saffron-sun-dried tomato-white wine sauce |
| Jumbo Gulf Prawns |
$26.50 |
with a warm eggplant and tomato salad, finished with a savory tomato-chili sauce |
| Seared "Rare" Tuna |
$29.00 |
with steamed bamboo rice, pickled ginger relish and ponzu sauce topped with a pineapple chutney |
| Lemon Grass-Hoisin Skewered Beef |
$28.50 |
grilled and served over wonton angel hair tossed with chives and bean sprouts in a roasted garlic oil |
| Grilled Certified Black Angus Ny Sirloin |
$42.00 |
with a cognac demi glaze, french beans and truffle potato |
| Roast Long Island Duck Breast |
$28.50 |
finished with a honey-ginger glaze, accompanied by a chestnut puree served in a grilled artichoke and merlot poached pear |
| Pan Seared Medallions Of Venison Loin |
$40.00 |
with a roasted butternut squash risotto, braised brussels sprouts and finished with an apple-brandy sauce garnished with sweet potato crisps |
| Roasted Free Range Chicken |
$26.50 |
with brioche stuffing, brunoise herb potato topped with sun-dried tomato |
| Pan Roasted Loin Pork Chop |
$28.50 |
served with caramelized apple potato pancakes and whole grain mustard sauce |
| Creamed or Sauteed Spinach |
$9.00 |
|
| Sauteed Wild Mushrooms |
$8.00 |
|
| Pureed Potatoes |
$6.00 |
|
| Sauteed Onions |
$6.00 |
|
| Steamed or Sauteed Broccoli With Garlic |
$8.00 |
|
| Grilled Asparagus With Imported Parmesan |
$9.00 |
|
