Our simple and fresh mixed greens salad can be dressed with ranch, 1000 islands, our house oil and vinaigrette.
Marinated herring.
Fresh half grapefruit glazed with honey cognac.
Wilted spinach greens, crisp bacon.
Breast of chicken with champagne sauce and truffles.
Petite frog legs with garlic butter sauce.
Dover sole, sauteed in lemon butter.
Tender sweetbreads sauteed and served with artichokes, mushrooms, in madeira.
Poached salmon darne, mousseline sauce.
Filet mignon sauteed, topped with pate, accompanied by sauce perigourdine.
Selected veal sauteed, topped with crab legs, asparagus, served with bearnaise sause.
Saddle of baby lamb.
Large New York cut sirloin with parsley butter, served for two.
Rack of lamb, served with an assortment of fresh vegetables, for two.
Half broil chicken.
Double filet mignon, broiled with sauce bearnaise, for two.
Chicken (young rooster) cooked in burgundy wine.
Breast of capon a la kiev.
Fresh brook trout, sauteed in lemon butter.
Beef tenderloin, cut and cooked on a skewer dressed with mushroom and red wine sauce. Skewer removed before plating.