Peter's European Cafe

crepe filled with roasted chicken, sauteed mushrooms and melted cheese in a paprikash sauce

ahi tuna lion coated with spices and garlic, seaked rare and served with toamto and roasted garlic rellish, citrus basil conat and mango puree

fried mushrooms breaded with viennese spices. Served with Peter's homemade tartar sauce

European mini toast with herbed curred salmon spread, capers and caviar. Served with a spring mix salad

garden style with fresh tomatoes, roasted garlic and fresh basil. Topped with melted mozzarella and parmesan cheeses

fresh field greens accompanied by thinly sliced prosciutto, creamy brie cheese, fresh mozzarella cheese and roasted red bell peppers, dressed with Peter's original four flavored vinaigrette. Mango, lime-basil, roasted garlic and berry

a flavorful mix of field greens and other condiments. Topped with Petter's orginal four flavored vinaigrette - mango, lime basil, roasted garlic and berry

sliced cucumbers, thinly sliced sweet onions, imported Hungarian paprika, spices and herbs in a lite vinaigette, perfect accompaniment with any Hungarian entree

tender chicken breast made with imported Hungarian paprika in a lite cream sauce

tender pieces of beef, cooked all day with aromatic Hungarian spices

goulash and sauerkraut cooked together. Topped with paprikash sauce and sour cream

lean ground beef and rice cooked with herbs and spices. Rolled into tender cabbage leaves. Topped with sauerkraut and sour cream

oven baked bomeless pork lion. Served with lecso - sauteed green peppers and onions, fresh toamtoes, herbs and spices

sauteed chicken liver with imported Hungarian paprika, mushrooms and scallions in a white wine sauce

crepes filled with roasted chicken, sauteed mushrooms and melted cheese in a paprikash sauce

crepes filled with porcini, shitake and button mushrooms and melted cheese in a lite cream sauce

crepes filled with fresh atlantic salmon, shrimp, sauteed wild mushrooms and cavair. Topped in a lite bechamel cream sauce

pounded thin veal, breaded and fried. Topped with paprikash sauce. Served with roasted garlic potato puree.

succulent pieces of veal sauteed and de-glazed with aged balsamic vinegar, porcini mushrooms and a splash of cream. Served with roasted garlic potato puree

fresh atlantic salmon fillet. Encrusted with rainbow peppercorn and pan seared. Served with herbed apple, mushroom compote and saffron rice

oven baked boneless breast of chicken encrusted in shredded potatoes, dijon mustard, roasted almonds and sesame seeds. Served with saffron rice

smoked-lentil saffron risotto with roasted fennel, porcini mushrooms, parmesan cheese and finished with white truffle oil

served in lite cream sauce with wild mushrooms ragout and roasted garlic. Finished with white truffle oil

sauteed in extra virgin olive oil. Served with sun-dried tomatoes, fresh tomatoes, fresh herbs, roasted garlic and roasted red bell peppers