| Lunch/Dinner Menu |
| Hors D'Oeuvres |
| Oysters Served over crushed ice with horseradish sauce. | |
| Escargot Served in a baked potato, dressed in ricard and walnuts, sauté in garlic | |
| Lobster filled Eggs Half eggs filled with shredded lobster, chopped celery and scallions. | |
| Grilled Quail Served on steamed wild rice with chopped sun dried tomatoes,mushrooms with balsamic vinaigrette. | |
| Puff Pastry with Mushrooms Cremini and shiitake sauté in butter, shallots and champagne | |
| Crab Cakes Served with a timbale of couscous and cilantro with lemon-lime sauce. | |
| Baked Mussels Cooked in garlic, white wine, diced celery and carrots with bread crumbs | |
| Soups $7.00 |
| Grilled Corn Puree |
| French Onion |
| Soup Du Jour |
| Salads |
| Caesare or Mesclun | |
| Warm Seafood Salad Tiger shrimp, scallops and salmon fillets sauté, served on garden mix and endive with lemon dressing | |
| London Broil Salad Served on red leaf and butter lettuce, bell peppers, sun dried tomatoesand red onions with french dressing | |
| Poached Egg and Pancetta Tossed with chopped tomatoes, scallions, mushrooms and celery on a bed of spinach with vinaigrette dressing. | |
| Vegetarian Platter Grilled vegetables seasoned with mixed herbs, virgin olive oil, served over a corn pancake | |
| Goat Cheese Over fresh spinach leaves, roasted bell peppers, tomatoes,radishes and crushed walnuts, with house dressing. | |
| Barsac Chicken Salad Grilled and diced chicken served on a baby mix lettuce, diced carrots, celery, cucumbers and tomatoes with balsamic vinaigrette | |
| Pasta |
| Risotto Porcini Sauté with porcini mushrooms, chicken stock and cream parmesan | |
| Tortellini with Turkey Minced turkey breast with mushrooms, served with a green pea sauce | |
| Spaghetti Bolognese Fresh seasoned ground beef in red wine sauce | |
| Linguine with Scallops and Clams Sauté in garlic, white wine and a saffron light cream sauce. | |
| Pumpkin Ravioli Stuffed with pumpkin and pecans topped with butter-sage sauce | |
| Gnocchi with Roquefort Filled with roquefort cheese, chopped celery and endive topped with a light tomato-cream sauce. | |
| Entrees |
| Bouillabaisse Assorted seafood and shellfish, basted in white wine and fish stock, choppedonions, garlic, thyme, oregano and saffron. | |
| Whitefish Sauté and topped with sliced potatoes, served with baby bok choyand a lime and butter sauce | |
| Tournedos of Salmon Served on a wild rice pancake with haricot vert and dill sauce. | |
| Grilled Orange Roughy Served with purple potatoes, snow peas and red bell pepper sauce | |
| Cornish Hen Filled with breadcrumbs, pancetta and mixed herbs, served with potatoes and asparagus. | |
| Roast Lamb Shank Served over a puree of polenta, broccoli and carrots. | |
| Grilled Pork Chop Garnished with sliced apples in cider, served with broccoli and garlic mashed potatoes | |
| Beef Bourguignone Simmered in red wine and beef stock with pearl onions, mushroom, peas and carrots | |
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