Smoked salmon served on toasted baguette slices with a dill-caper creme fraiche and caper relish.

Six deep-fried shrimp in a tempura batter and served with mango-apple salsa and a ginger soy sauce.

Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.

An individual imported brie wheel topped with chopped apples, and baked wrapped in puff pastry. Garnished with seasonal fruit.

Made fresh daily.

Traditional French onion soup topped with a toasted French bread crouton and melted cheese.

A traditional salad of romaine lettuce tossed with Caesar dressing and presented in a parmesan bowl. Topped with anchovies. You may also add your choice of grilled chicken or grilled steak.

A hearty stew of apricots, chick peas, potatoes, carrots, parsnips, onions, and garlic, simmered in a rich red wine, brandy, and rosemary sauce. Topped with a flaky pie crust.

A layered entree of eggplant, spinach, artichoke, olives, herbed cheese, and tomato-caper salsa. Topped with toasted goat cheese and basalmic vinegar reduction.

A traditional mussles dish, steamed in a shallot, tomato, and saffron broth.

Linguini pasta tossed with sauteed shrimp, mussels, asparagus, and diced tomatoes. Served in a white wine and garlic herb butter sauce.

Three cannelloni filled with lobster, scallop, and shrimp accompanied by sauteed asparagus and finished with a sherry-lobster cream sauce and blue crab claw meat.

Pepper crusted center New York strip. Served with pomme frites and finished with a rich brandy-shallot sauce.

A center cut of filet of beef tenderloin topped with your choice of herbed bleu cheese, sauteed mushrooms, or a red wine and chive butter compound. Served with green beans.

Braised short rib with vegetables, port wine, and herbs. Served with sauteed asparagus and a demi-madiera reduction sauce.

Seasoned New Zealand rack of lamb, served with green beans and a savory mint sauce.