Escargot de Bourgogne – Imported snails prepared in traditional French method in our house prepared butter of garlic and herbs and a hint of wine
Crab Cakes – Two small cakes served over a light bed of greens drizzled with garlic aioli
Caprese skewers – bite-sized skewers of mozzarella cheese, fresh basil, and tomatoes
Seafood Crepe – Two warm crepes stuffed with sautéed shrimp and mushrooms topped with our creamy mushrooms champagne sauce. Served with rice and glazed carrots
Chefs Pride and Joy Pasta – Angel Hair Pasta tossed in a pan mix of sautéed Shrimp and lobster meat with mushrooms onions and creamy Alfredo sauce.
Featured steak of day (Filet Mignon-)
8 oz steak coated with loosely cracked peppercorns seared in a hot skillet to form a flavorful crust and cooked to your liking topped with glazed onions and mushrooms. A velvety red burgundy wine sauce is served on the side for drizzling. Served with choice of mashed potatoes and chef’s vegetable of the day
Chicken Picatta – Chicken breast sautéed in our home lemon and butter sauce topped with capers. Served with vegetable of the day and saffron rice.
Stuffed Atlantic Salmon – Pan poached salmon fillet stuffed with crab meat and topped with a lemon butter sauce. Served with rice and vegetable of the day.
Vegetarian Dish- Create your own vegetarian dish like pasta Primavera or vegetarian crepe. Prepared with seasonal fresh vegetables and choice of different sauces like our very popular tomato basil, roasted red pepper sauce, velvety sun dried tomato cream sauce or lemon butter sauce.
Menu Items may change
Crème Brulee – House favorite!
Chocolate Cake A la mode – Served with Vanilla Bean ice cream and drizzled with chocolate.
Red Wine Pear-Pear poached in a wine,orange juice, zest, cinnamon stick and cloves combination served with a scoop of vanilla bean ice-cream.
Featured Wine Bottle every night!