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3920 Harry Wurzbach Rd San Antonio, TX 78209
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large gulf shrimp marinated in red wine vinegar, olive oil garlic and fresh herbs
assortment of pate, shrimp, seafood salad, prosciutto brie, hearts of palm, artichokes, salad peppers and oil
with toasted almonds
mushroom cap with mixture of sour cream, ham, parmesan, bread crumbs and spices
fowl liver, veal, pork, cream, cognac and spice with cornichon and crisp bread
fresh spinach leaves with sliced mushroom, bacon and red onion
sliced charbroiled chicken breast, canadian shrimp and pecan on a bed of lettuce
canadian shrimp tossed in a light dressing served on a bed of sprouts with hardboiled egg, tomato and pickle
hearts of palm, artichoke, avocado and pico de gallo with vinaigrette dressing
peeled shrimp served with remoulade sauce and fresh fruit garnish
served with fresh house salad
with light cream, garlic and white wine sauce or crumpets fresh tomato sauce with shrimp, chicken, or scallops
fresh spinach fettucine with pine nuts, sundried tomatoes, virgin olive oil, light garlic and parmesan
fresh spinach fettucine with heavy cream, parmesan cheese and cracked black pepper
fresh spinach fettucine with fresh, steamed vegetal champagne and cream sauce lightly seasoned with pepper
potato slices sauteed with paprika, onion and butter
assortment of fresh, steamed vegetables
baked and re-stuffed with sour cream, melted chedder
sliced mushrooms and scallions sauteed in a light butter and lemon sauce
served with house salad and fresh vegetables
sauteed in a chardonnay wine sauce with fresh tomatoes, mushrooms and scallions
sauteed with green peppercorn and cognac sauce
half chicken roasted with fresh rosemary and paprika
medallions of veal sauteed in lemon and butter sauce
u.s. prime beef charbroiled with bordeaux wine sauce bearnaise, green peppercorn and cognac sauce or sauce fresh cracked black peppercorns
tenderloin of beef, lobster tail and rack of lamb
sauteed with shallots or apple
new zealand lamb charbroiled with fresh rosemary, dijon mustard and garlic
charbroiled low in fat and cholesterol
medallions of veal in a champagne cream sauce lightly seasoned with cayenne pepper
charbroiled with apple slices or lemon
stuffed with spinach, onion, parmesan and baked in a fresh tomato sauce
heavy cream and champagne lightly seasoned with cayenne pepper
pan sauteed meuniere or almandine
large gulf shrimp, prepared nightly, served on a bed of rice
charbroiled with lemon butter, herbs and cape
