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Roasted Eggplant, Garlic and Peppers, Olive Tapenade, Fresh Basil, Tomatoes Goat Cheese with Bruschetta
Snails in Shell stuffed with Garlic Butter
Thin Sliced of Beef Filet Mignon with Parmesan, Capers, Onion and Mixed Greens
Mussels in White Wine Sauce
Brie in Puffed Pasty with Basil Pesto
Crab Cakes with Spicy Lemon Caper Aioli
Lump Crabmeat with Mushrooms Baked in Pernod Sauce
Pan Seared Scallops with Wild Mushroom Risotto Cake
Traditional French Onion Soup
Soup of the Day
House Salad with Spring Mix with Garlic Vinaigrette
Traditional Caesar Salad
Hearts of Palm with Spring Mix and Herb Balsamic
Spring Mix, Goat cheese, Pine nuts with Garlic Vinaigrette
Wedge Salad with Roquefort Dressing
Fillet of Snapper baked with lemon and lump Crabmeat
Pan Seared Flounder Filet with Roasted Almonds and Brown Butter Sauce
Sauteed Shrimp with Creamy Garlic Butter
Seared Lemon Grass Salmon with Tomatoes Ragout
Scallops, Prawns in a Sauce of Garlic, Tomatoes, Cream and Parmesan
Sautéed Sea Scallops with Caper Beurre Blanc Sauce
Herb Crusted Rack of Lamb with Sun Dried Cherry Port Sauce
Pan Seared Pepper Crusted Beef Tenderloin with Cognac Sauce
Beef Medallions, Mushrooms, and Roasted Eggplant in a Bordelaise Sauce
Sautéed Frog Legs, Onion, Parsley, Garlic in a Brown Butter Sauce
Pork Tenderloin Capers, Tomatoes, Olives, Roasted Eggplant, and Mushrooms in a Tomato Sauce
Half Duck with Green Peppercorn or Orange Sauce
Pan Seared Chicken Breast, Baby Spinach, Tomatoes, Mushrooms, and Artichokes Hearts in a Garlic Beurre Blanc Sauce
Sweetbreads Sautéed with Olives, Mushrooms, in a Madeira Wine Sauce
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