Events

Appetizer

Escargot de Bourgogne– Imported snails prepared in traditional French method in our house prepared butter of garlic and herbs and a hint of wine.

Shrimp Champagne – Sauteed shrimp, bell peppers, onions and tomatoes tossed in our signature creamy mushrooms champagne  sauce .

Entree

Steak au Poivre-
Featured steak of day (Angus Beef sirloin or Filet Mignon)
10 oz steak coated with loosely cracked peppercorns seared in a hot skillet to form a flavorful crust and cooked to your liking. Topped with a creamy pepper corn cognac pan sauce. Served with choice of mashed potatoes or fries and chef’s vegetable of the day.

Scalloped Pasta Scampy- scallops and shrimp sauteed in olive oil and wine drizzle with diced cherry tomatoes, onions, sliced red peppers garlic and mushrooms. Topped with Romano cheese.

Pan Poached Salmon Piccata- Wild caught Alaskan Salmon  with a lemon butter sauce and topped with capers. Served with our saffron rice and asparagus. You can try this dish with our delicious grilled chicken breast also, to create another of our house favorites! The “Chicken Picatta”

Seafood Crepe – Two warm crepes stuffed with sautéed shrimp and mushrooms topped with our creamy mushrooms champagne sauce. Served with rice and orange champagne glazed carrots.

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.

Le Poulet de provence -This fresh and colorful dish starts with a fresh Chicken breast that has been marinated in herbs and grilled to perfection. It is then   plated over our homemade roasted red pepper sauce and  pan roasted potatoes, zucchini onion and sweet peppers. Paired with our signature saffron rice.

Dessert

Crème Brulee –
Chocolate Cake A la mode
Red wine poached pears