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Sautéed sea scallops with sauce Provencale
Selection of mushrooms with fresh herbs, served with toast points
With leek sauce
With applesauce and chive sour cream
Field greens with dried cherries, blue cheese, and toasted pine nuts, Vinaigrette
Endive leaves, radicchio, and watercress with goat cheese, tomatoes, walnuts, Porcini vinaigrette
Romaine lettuce with Parmesan cheese, croutons, and Caesar dressing
Housemade soups of the day
Seared sea bass with melange of vegetables, Hoisin Teriyaki reduction, jasmine rice, Wasabi garnish
Sautéed pork loins, sauce Forestiere, apple red cabbage
Sautéed filet with champignons, melange of vegetables in champagne sauce
With Porcini demi-glace
Pan seared duck breast with red cabbage, cranberry duck sauce
Tossed with sun-dried tomatoes, Portobello mushrooms, melange of vegetables In a light tomato cream sauce
with toasted pecans and vanilla sauce
Selection varies
with vanilla ice cream
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