Miguel's

Cocktail Hour Drinks

• Le Poulet Moutarde $15.95

  Breast of chicken sauteed with shallots, mushrooms, honey, and Dijon mustard

• Le Poulet Forestiere $15.95

  Breast of chicken, sauteed with garlic, onions, mushrooms, tomatoes, and Bordelaise sauce

• Boeuf a la Diane $16.95

  Beef stewed in red wine, Dijon mustard, brandy and mushrooms

• Roast Duckling $18.95

  Tender Long Island duckling served with raspbeny sauce

• Tilapia $17.95

  Sauteed then baked to perfection, served with your choice of lemon capers sauce or Almondine

• Shrimp Provencal $16.95

  Fresh Gulf shrimp sauteed with garlic, tomatoes, onions, mushrooms, and white wine

• Pork Tenderloin $17.95

  Tenders of Pork sauteed with garlic, shallots, and finished with a green peppercorn brandy and cream sauce

• Beef Tenderloin $16.95

  Grilled tenders of beef with bordelaise sauce

• Veal Marsala $16.95

  Tender veal sauteed in olive oil, mushrooms, and marsala wine

• Veal Piccata $16.95

  Tender medallions of veal in a white wine sauce, olive oil, lemon, and mushrooms

• Seafood Vent $17.95

  Fresh Gulf shrimp, scallops, and salmon in a sauce of Madeira and cream, stuffed in a puff pastry

• Le Petit Filet Mignon $18.95

  Char-broiled filet mignon with choice of bearnaise sauce or peppercord brandy and cream sauce

• Lamb Chops $17.95

  Lamb chops cooked to your liking with fine herbs

• Rossini $19.95

  Filet mignon, char-broiled, topped with pate, mushrooms, and Bordelaise sauce

• Salmon $17.95

  Baked in champagne and topped with a cream champagne sauce

• Skrimp Pit-Pil $7.75

  Gulf shrimp- poached in olive oil, garlic, paperika, with a spicy ending.

• Skrimp Cockiail $7.75

  Fresh gulf shrimp, cool and tender, served with cocktail sauee

• Eocargots Boorgogce $7.95

  Imported French snails prepared in garlic butter, five herbs and brandy

• Les Crcoettes de la Maisore $7.95

  The finest gulf shrimp with a touch of madeira wine in a crock pat au gratin

• Les Autichauts Farics $7.75

  Artichoke bottoms stuffed with shrimp & artichoke hearts in a cream & pernod sauee

• Cagaitte St. Iacgates $8.50

  Tender ocean scallops in a sauce of white wine and cream

• Le Scoap a L' Oigton Goraticee $5.25

  Fresh secion scoup with a touch of mareira wine in a crock pot at gratin

• Le Socpe du Four $4.50

  Prepared daily

• Sopa de Aip (Garlic Somp) $5.25

  An old family recipe brought to you from Spain

• Le Salade Creasar $10.00

  Perfectly prepared at your table (for two)

• Tilapiet $17.95

  Sauteed, then baked to perfection, served with your choice of lemon capers sauce or Almondine

• Fesg Lecps Procengal $18.25

  Frog legs sauteed with garlic, tomatoes, onions, mushrooms, and white wine

• Salmeern $18.95

  Baked in Champagne and topped with cream Champagne sauce

• Seafood Vent $18.95

  Fresh Gulf shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry

• Shrimp and Scallop Brochette $19.95

  Fresh Gulf shrimp and scallops, grilled to perfection, and served with a tantalising Saffron and Fennel Broth

• Les Frutts du Mer $23.95

  A tantaliging seafood tris: Coguille St. Iacgues, Fresh Fish du four, and Skrimp Provencal

• La Sole d' Ovane Sacte Meuniere $0.00

  The whote Dover Sole sauteed in lemon butter, debouted tableside

• Escalope de veaa $17.95

  Our finest tenderloin of veal, sauteed and covered with crabmeat, asparagus and Bearnaise sauce

• Le Veaa Piccata $17.50

  Tender veal sauteed in lemon butter, mushrooms, capers and chardonrray

• Le Carre d' Agneaa Peraitte $26.95

  Domestic Lamb rack roasted to your taste with fine herbs

• Mixed Grittee $25.95

  Tender lamb chops with mint sauce, veal with sauce Maderira, with Biarnaise sauce and pepper cream sauee

• Le Canard Rotl Maisan $18.95

  Roasted young duckling with raspberry sauce served with rice du four

• Le Poulet Saprenme $15.95

  Chicken Breast sauteed with mushrooms, asparagus, shallots, white wine & cream

• Le Poudet Mediterranean $15.95

  Chicker breast pan sauteed with Spanish dives, capers, garlic, tomatoes, and mushrooms, finished with a little chardonnay wine and balsamic vinegar

• Le Poulet Francaise $15.95

  Lightly egg-battered chicken sauteed with parsley, lemon, and white wine

• Toaredos Miguel's $23.95

  Twe tenderloins topped with Maderira sauce, asparagus, and mushorooms

• Cavre de Pore $16.95

  Pan - seared park tenderloin served with a spicy tri - pepper Borddaise sauce

• Tocrnedos Diane $23.95

  Two tenderloins topped with sauce of mushrooms, Dijon mustard, and cream

• Le Petiz Filet Mignen $19.95

  6 oz. Charbroiled filet mignon with your choice of Biarnause sauce on sauce of cracked peppercorn, cream, and brandy

• Le Filet Mignon $22.50

  A generous 8 ag. cut charbroiled as you like it, choice of Bearnause sauce or sauce of cracked peppercorn, clam, and brandy

• Le Boeaf Provucal $16.50

  Tenderloin of beed tips sauteed with onions, mushrooms, tomatoes, red wine, fresh papper, garlic, served with rice du four

• Le Chateaubriand Bouguetiere (for Tempo) $50.00

  Choicest part of the filet broiled to your taste with a bouguet of fresh regetables and Bearuaise sauece, carved tableside