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Frog Legs-Three pieces. Bordelaise (with white wine sauce) or Provençale (with tomato)

Three pieces. Bordelaise or Provençale

Served warm

Decadent Caramelized Onions, Beef Broth, Fine Herbs Topped with Crostini & Jarlsberg Cheese

Gluten-Free, Vegan and Non-GMO

with bleu cheese dressing & red onion

Butter lettuce, South American hearts of palm & bay shrimp with house vinaigrette

Tableside with fresh garlic, homemade croutons & romaine lettuce

to Go!

Rack of Lamb with mustard and herb brown sauce

Tenderloin rolled in crust with mushrooms, pate and ham

Braised half duck, slowly simmered and served with an orange sauce

Boneless breast of chicken sautéed with brandy, onion, mushrooms and cream

Braised Chicken with mushrooms, bacon, onion and red wine

Half a roasted chicken in a light herbed garlic sauce

Sweet Breads sautéed mushrooms, onions, olives in Madera wine, cream sauce

Grenadine of Veal with mustard sauce

Veal stuffed with ham and cheese

Double New York Steak, accompanied by an array of fresh vegetables, sauce béarnaise

Roast Tenderloin of Beef, accompanied by an array of fresh vegetables, sauce béarnaise

Classic peppercorn cream or béarnaise sauce

Grenadine of beef, red wine, shallots & bone marrow

Beef Tenderloin with Tarragon, Red Wine and Shallots Sauce, May also substitute with Sauce Béarnaise or Peppercorn Cream Sauce

Frog Legs Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Wild-Caught Prawns Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Fillet of Wild Sole with Lemon, Butter and Toasted Almonds

Spinach, Garden Vegetables and Feta Cheese Baked in a Flaky Phyllo Pastry

With Fresh Zucchini, English Peas and Freshly-Grated Parmesan Cheese

With Parmesan Cheese

Frog Legs-Three pieces. Bordelaise (with white wine sauce) or Provençale (with tomato)

Three pieces. Bordelaise or Provençale

Served warm

Decadent Caramelized Onions, Beef Broth, Fine Herbs Topped with Crostini Jarlsberg Cheese

Gluten-Free, Vegan and Non-GMO

with bleu cheese dressing red onion

Butter lettuce, South American hearts of palm bay shrimp with house vinaigrette

Tableside with fresh garlic, homemade croutons romaine lettuce

to Go!

Rack of Lamb with mustard and herb brown sauce

Tenderloin rolled in crust with mushrooms, pate and ham

Braised half duck, slowly simmered and served with an orange sauce

Boneless breast of chicken sautéed with brandy, onion, mushrooms and cream

Braised Chicken with mushrooms, bacon, onion and red wine

Half a roasted chicken in a light herbed garlic sauce

Sweet Breads sautéed mushrooms, onions, olives in Madera wine, cream sauce

Grenadine of Veal with mustard sauce

Veal stuffed with ham and cheese

Double New York Steak, accompanied by an array of fresh vegetables, sauce béarnaise

Roast Tenderloin of Beef, accompanied by an array of fresh vegetables, sauce béarnaise

Classic peppercorn cream or béarnaise sauce

Grenadine of beef, red wine, shallots bone marrow

Beef Tenderloin with Tarragon, Red Wine and Shallots Sauce, May also substitute with Sauce Béarnaise or Peppercorn Cream Sauce

Frog Legs Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Wild-Caught Prawns Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Fillet of Wild Sole with Lemon, Butter and Toasted Almonds

Spinach, Garden Vegetables and Feta Cheese Baked in a Flaky Phyllo Pastry

With Fresh Zucchini, English Peas and Freshly-Grated Parmesan Cheese

With Parmesan Cheese

Frog Legs-Three pieces. Bordelaise (with white wine sauce) or Provençale (with tomato)

Three pieces. Bordelaise or Provençale

Served warm

Decadent Caramelized Onions, Beef Broth, Fine Herbs Topped with Crostini & Jarlsberg Cheese

Gluten-Free, Vegan and Non-GMO

with bleu cheese dressing & red onion

Butter lettuce, South American hearts of palm & bay shrimp with house vinaigrette

Tableside with fresh garlic, homemade croutons & romaine lettuce

to Go!

Rack of Lamb with mustard and herb brown sauce

Tenderloin rolled in crust with mushrooms, pate and ham

Braised half duck, slowly simmered and served with an orange sauce

Boneless breast of chicken sautéed with brandy, onion, mushrooms and cream

Braised Chicken with mushrooms, bacon, onion and red wine

Half a roasted chicken in a light herbed garlic sauce

Sweet Breads sautéed mushrooms, onions, olives in Madera wine, cream sauce

Grenadine of Veal with mustard sauce

Veal stuffed with ham and cheese

Double New York Steak, accompanied by an array of fresh vegetables, sauce béarnaise

Roast Tenderloin of Beef, accompanied by an array of fresh vegetables, sauce béarnaise

Classic peppercorn cream or béarnaise sauce

Grenadine of beef, red wine, shallots & bone marrow

Beef Tenderloin with Tarragon, Red Wine and Shallots Sauce, May also substitute with Sauce Béarnaise or Peppercorn Cream Sauce

Frog Legs Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Wild-Caught Prawns Sautéed with Garlic, Shallots, Parsley and White Wine Butter Sauce. Provençale is with Tomato Added

Fillet of Wild Sole with Lemon, Butter and Toasted Almonds

Spinach, Garden Vegetables and Feta Cheese Baked in a Flaky Phyllo Pastry

With Fresh Zucchini, English Peas and Freshly-Grated Parmesan Cheese

With Parmesan Cheese