Dinner Menu
Extensive Wine List Available

Hors d'oeuvres
Escargots a la Bourguignonne Fresh snails baked in sweet butter, garlic, lemon and fresh herbs.
Champignons fards a la Florentine Large mushroom caps filled with spinach mousse, topped with marinara sauce and parmigiana, baked in oven.
Crevettes Bordelaise aux champignons Prawns sauteed in lemon butter and fine herbs.
Crabe "Pouletle" Crab legs sauteed with white wine, lemon, mushroom cream.
Saumon Fumee a la Moscovite Smoked filet of salmon garnished with caviar, capers, and calamata olives
Feta Mediteranee Imported feta cheese, wrapped in marinated grape leaves, and baked to perfection. Served with scallions, tomatoes, olives and mini toasts.

Salades et Potages
Salade aux Champignons, Gruyere Sliced mushrooms vinaigrette with brunoise of Gruyere cheese
Caesar Salade Classic (for two) Crisp romaine lettuce with freshy prepared Caesar dressing.
Salade d'Empress Blanched spinach leaves with crisp bacon, pimento, mushrooms, baby shrimp, grated egg, and hearts of palm.
Soupe If: l'Oignon Gratinee French onion soup baked with croutons and Swiss cheese.
Bouillabaisse Marseillaise Seafood bouillon with fresh vegetables, safron and herbs.

 

 

 

 

 

 

 

 

Pasta
Fettuccini de la Casa Fresh fettuccini in garlic cream with bacon, tomatoes, and parmigiana.
Fettuccini Primavera Fettuccini poached in cream with vegetables and garlic..
Fettuccini confrulti di mare Seafood sauteed in olive oi~ with vermouth, cream, fettuccini egg noodle.
Linguini Con Vongole Tender fresh linguini noodles poached with clams, fresh dill,  garlic lemon sauce.
Ravioli Al Pesto Sauteed in olive oil fresh vegetable of the season with garlic, bell peppers, onions celery, pesto sauce and poached vegetarian ravioli.

All entrees include your choice of Soupe du Jour or Salade Verte with French Vinaigrette, Italian dressing or homemade Bleu Cheese Dressing.

 

Specialties of the House
Supreme de Volaille aux Champignons Chicken breast sauteed with mushrooms in half glace Madeira.
Supreme de Volaille en Sauce Calvados "St. Michel" Chicken breast with apple sauce and flamed with Calvados.
Supreme de Volaille aux Picatta Chicken breast sauteed with garlic shallots with a touch of butter, lemon juce, white wine and Capers.
Escalopes de Veau aux Pistaches Veal Scallops sauteed in Madeira cream with prosciutto, pistachios and mushrooms.
Matoutou au riz et veau "Etang Saumiltre" Tender veal cubes in safron with herbs, spinach, palm hearts, and tomatoes.
Escalopes de veau Saute aux Morilles Veal Escalopes sauteed with Madeira cream and morel mushroom
Medaillon Cafe de Paris Filets of beef sauteed to order with Truffies and demiglace

 

From the Sea
Filet de Sole Meuniere Sole filet sauteed in butter, wine, lemon, and herbs.
Les Crevettes Farcies "Cap Haitien" Stuffed scampii with crab meat salmon and white fish in special Haitian mixture of spices and herbs.
Saumon Poche Sauce Piquante Fresh salmon steak poached in vermouth, dill and dijon mustard.
Gamberi Alia Veneziana Large prawns sauteed in olive oil vermouth, mushrooms and garlic, served with rice Pilaf

 

From the Charbroiler
Saumon Grille Sauce Hollandaise Fresh salmon steak charbroiled with Hollandaise sauce
Tournedos Filet Mignon Ftlfon Chef Filet charbroiled to order, served with Lyonnaise sauce.
Supreme de Volaille it L 'Aubergine Grilled chicken breast over fresh eggplant mousse.
Please ask for the daily special of Lamb!
Desserts
Ask for our assorted dessert tray. Grand Marnier Souffie available with early notice.
Corkage Fee $12.50 State Sales Tax Will be Added to All Items