Bogies

six oysters 'rockefeller'

snails baked in garlic butter and fresh herbs

goose liver sautéed with porto sauce

prawns sauteed in garlic, shallots, white wine, lemon, butter and parsley

six oysters on the half shell

Norwegian smoked salmon

thinly sliced beef tenderloin with mustard, capers, lemon and olive oil

prawn cocktail

traditional Caesar salad

mixed baby greens with Italian vinaigrette

daily soup

fettuccine tossed with seasonal vegetables, fresh herbs and marinara sauce

fettuccine with fresh crab meat, green onion, fresh tomatoes, cream sauce and parmesan cheese

fettuccine in traditional alfredo sauce with prawns

chicken breast rolled with swiss chard, mushroom duxelles, and fire roasted bell peppers in a tomato concasse

two fillet steaks topped with mushroom caps, brandy sauce and sauce bearnaise

medallions of pork tenderloin sauteed in a crushed black pepper ring, topped with goat cheese, basil and fire roasted bell peppers

roasted rack of lamb with mushroom duxelles in a port wine sauce

veal scaloppini sautéed in a white wine, lemon, butter, caper sauce

veal sauteed with mushrooms, and marsala wine

New York steak from the grill, gratin with a herb and garlic butter

filet steak sautéed in a green peppercorn cognac sauce

grilled salmon, with sauce bearnaise

traditional sole meuniere