Rainbow trout, white wine, almonds, lemon juice, beurre noisette

Soup of the Day

Onion soup topped with crisp croutons and Gruyere and Provolone cheese

12 gr. of Transmont Petrossian Caviar served with mini Blinis and crème fraiche

Baby Greens tossed with lemon Olive oil served with Tomatoes, Cucumber & red Onion

Sun dried Tomatoes, roasted Peppers Kalamata vinaigrette topped with Goat cheese

Raw Beef slices with Arugula, Lemon vinaigrette and shaved Parmesan cheese

Cheese soufflé, Fourme d’Ambert with petit Basque fondue

Tossed Romaine lattuce with special Caesar dressing and croutons

Little neck Clams sautéed with Olive Oil, Garlic, white Wine and Parsley

with Jumbo Lump Crab meat

with Jumbo Lump Crab meat, Asparagus, fire roasted Peppers, sun dried Tomatoes, Garlic, light Basil broth

Maison Tomato sauce, Garlic and Basil

Rich thick sauce with ground Beef, Veal and Herbs

6 oz. filet topped with blue cheese butter, pomme fritte

Cognac, green peppercorns, mustard demi glace, pomme fritte

Sautéed with Lemon, white Wine, Butter and capers

Sun dried tomato, caper berry, Kalamata olives, white wine, basil and garlic

Gulf Shrimp sautéed with Squid ink linguini, Garlic, white Wine and Butter

Lobster crepes with maine lobster and Champagne Béchamel

Caramelized bananas served over vanilla ice cream. Prepared tableside

Light egg custard with sweet marsala and sugar

Orange flavored souffle with creme anglaise - requires 20 minutes

Lemon or Raspberry