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(Hearts of Palm, Asparagus & Belgian Endive with Bay Shrimp)
(Topped with Pine Nuts & Served with Choice of Dressings)
(Mixed Greens with Bay Shrimp, Mushrooms, Cucumber, Bacon, Avocado, Feta Cheese)
(with Sliced Almonds)
(Broiled & served with Drawn Butter)
(Steak and Prawns)
(Fresh Salmon Sauté with Lemon, White Wine & Capers)
(Calamari Steak Sauté with Light White Wine Cream Sauce)
(Scallops Sauté in White Wine Cream Sauce with Mushrooms)
(Prawns Sauté with Butter, Garlic and Lemon)
(Filet of Sole in Light Batter, Sauté with Lemon, Butter, Cream Sauce)
(Poached with Chardonnay Wine, Shallots, Lemon and Butter - Served on a Bed of Spinach topped with Mousseline Sauce)
(Sauté Veal with Marsala Wine & Mushrooms)
(Sauté Veal with Green Peppercorns in a light Dijon Mustard Sauce)
(Sauté Veal with White Wine & Mushrooms)
(Loin of Lamb Broiled with Dijon Mustard Sauce)
(Loin of Lamb Broiled with Fresh Tarragon Sauce)
(Boneless Breast of Duck with Pinot Noir-Lingonberry Sauce)
(Breast of Chicken Sauté in Butter with Tangerines & Seedless Grapes)
(Chicken Sauté with Artichokes and Mushrooms)
(With Madeira Sauce, Pâte de Foie Gras and Truffles)
(Pepper Steak)
(Filet sauté in Brown Sauce, topped with Bernaise Sauce & Artichoke Heart)
(Prepared in Dining Room)