Cuisine

This is a small preview of our dinner menu.

Appetizers

cuisine, entrees, appetizers

Escargots sur Champignons

Mussels with Pernod Broth

Assortment de Pates

Lobster Ravioli

Jumbo Lump Crab Cake

Thai Shrimp

Sesame Crusted Tuna

Smoked Salmon Napoleon

Layers of Crispy Wontons, Smoked Salmon & Boursin Cheese

Potages

Veloute D'oignons Gratine

French onion soup topped with Swiss cheese.

Vichyssoise

Ice cold potato and leek soup

Lobster Bisque

Salades

Salade de Crudites

Hearts of palm, artichoke heart, vinaigrette with fresh herbs.

Tomato and Stilton Tower

Sonoma Greens

Baby field greens, goat cheese, pecans, diced tomatoes & red wine vinaigrette

Tomato and Buffalo Mozzarella

Entrees

Dover Sole (Meuniere, or Almondine)

Sole, cooked to your preference, and boned tableside.

Seafood Gratine

Maine Lobster, Shrimp, Jumbo Lump Crab meat, Artichoke Hearts, & Boursin Cheese, Broiled with Parmesan Cheese & highlighted with Raspberry Puree

Seafood Pasta

Maine Lobster, Jumbo Shrimp, Scallops, Black Mussels, and Baby Clams, Served with Linguine

Canard a l'Orange

Roast Duckling with orange sauce

Blacked Filet with Blue Cheese and Sweet Cabernet glaze

Crevettes a la Provencale

Shrimp sauteed in wine, butter, garlic and select spices.

Saute de Homard avec Julienne de Legumes

Shelled Maine lobster sauteed in a light cream sauce with fresh vegetables.

Bouillabaisse

Shrimp, mussels, lobster and assorted fish stew.

Medaillons de Veau avec du Homard

Veal medallions and pieces of Maine lobster with sauce Nantua.

Noisettes de Veau aux Champignon

Medallions of veal with a blend of fresh mushrooms, herbs and mustard cream sauce.

Medaillons de Filet Mignon Forestiere

Filet Mignon au Poivre Vert

Chateaubriand (pour deux)

Cotelettes d'Agneau et Bouquetiere de Legumes

Rack of lamb, served with fresh bouquet of vegetables