Full flavored lamb shanks stew, carrots celery, mushrooms and mashed potato.

Half crisp oven roasted duckling with fresh berry sauce.

Grill chicken breast over penne pasta. With fresh tomato red and yellow peppers and mushrooms with light garlic picatta sauce.

In a parchment paper bag wild mushrooms julienne cut leeks, shallots, red onions and carrots a touch of white vermouth steamed.

Lightly breaded pan sauteed chicken cutlet crisp and golden brown.

Scaloppine of salmon on a bed of spinach sautee and fish veloute.

Grilled to perfection served with mashed potato and walnut apple sauce.

Linguini with medley of shrimps, fish, mussels and scallops served with its own broth.

Lean braised brisket of beef, sauteed mushrooms, mashed potatoes and demi glace.

Filet of salmon topped with shrimp and fresh asparagus and bearnaise sauce.

Homemade bistro a meat loaf, served in a paper bag, lingonberry sauce.

Marinated and grilled presented with maitre butter and French fries.

Filet of sole pan sauteed fresh tomato, basil and capers.

Herb marinated grill chicken breast, fresh asparagus raspberry demi glace.

Shrimps sauteed with hint of garlic white wine scampi sauce served with rice.

Boneless pecan crusted farm raised trout sauteed with lemon butter with fresh vegetables and string beans.

Rosemary and garlic marinated crusted with pommery mustard, bread crumbs and mint sauce.

Lightly breaded and sauteed golden brown, served with veal demi glace, garnished with lemon, caper and horseradish.

On pita with fries.