Nieuport 17 Restaurant

Sliced prime rib on a toasted roll with melted gruyere cheese and served with au jus

Roasted chicken breast, romaine lettuce, remoulade house dressing, tomato, gruyere cheese, on egg bun

Corned beef, sauerkraut, thousand island dressing, swiss cheese, on marble rye house roasted turkey, smoked ham, bacon, lettuce and tomatoes on toasted sourdough

House ground rib eye patty, arugula, gruyere cheese, tomatoes and balsamic reduction aioli

Open faced on dark rye with escadrille sauce

Two seasoned ground lamb wraps with tomatoes, onions and tzatziki yogurt sauce

With avocado and housemade cocktail or escadrille sauce

Sesame marinated ahi tuna, wasabi cream cheese, spicy avocado served with fried wontons

With arugula, lemon juice, capers and shaved parmesan

With onions, capers and garlic crostini

Topped with garlic crostini and bruleed gruyere

Mixed iceberg and romaine with tomatoes and fresh garlic croutons wilted spinach, shredded egg, bacon, warm bacon vinaigrette romaine, housemade caesar dressing, garlic croutons, parmesan crisp

Mixed iceberg and romaine with tomatoes and fresh garlic croutons wilted spinach, shredded egg, bacon, warm bacon vinaigrette romaine, housemade caesar dressing, garlic croutons, parmesan crisp

Chicken, tomatoes, hard boiled eggs, bacon, chives, avocado and blue cheese king crab, hard boiled eggs, avocado, asparagus, tomatoes and shell pasta

Jumbo shrimp, hard boiled eggs, avocado, black olives with housemade thousand island

Chicken breast, mandarin oranges and soy ginger vinaigrette grilled NY strip, zucchini, onions and bell peppers with goat cheese crumbles

Roasted chicken breast, brussel sprouts, baby carrots, cheddar polenta, pancetta, with fried sage butter

Lamb chops char grilled, celery root puree, roasted baby carrots, pesto bordelaise

Herb de provence, marrow butter, golden raisin sauce, served with creamed corn, herb roasted fingerling potatoes

Charbroiled NY strip with green peppercorn sauce, served with charred asparagus and baked potato

Canadian style bacon on toasted English muffin, topped with poached eggs and housemade hollandaise

Sauteed in butter, garlic and pernot sauce, served over linguine

Garlic, butter and olive oil tossed with fresh tomatoes, capers and black olives

Pan roasted filet mignon, mushroom cream sauce, served over fettuccine

Pan roasted seabass topped with sesame ginger sauce, sautéed rainbow chard and sunburst squash

With burgundy mushroom risotto finished with fennel cream

Charbroiled swordfish, with lyonnaise potatoes and grilled pineapple raspberry chutney

Dusted and sauteed, served with saffron rice and broccoli hollandaise

With avocado and housemade cocktail or escadrille sauce

Savory mushrooms in a cabernet jus

Sesame marinated ahi tuna, wasabi cream cheese, spicy avocado served with fried wontons

With arugula, lemon juice, capers and shaved parmesan in traditional garlic parsley butter, brunoise of

Mirepoix with toast points

With onions, capers and garlic crostini

Rib eye morsels charbroiled in a garlic soy sauce with fresh herbs

Bloody mary rubbed prawns atop a bed of wilted spinach and arugula with a shrimp cream sauce

Topped with garlic crostini and bruleed gruyere

Mixed iceberg and romaine with tomatoes and fresh garlic croutonswith bacon, bleu cheese, purple onions and fresh tomatoessuggested with louis jadot bourgonge chardonnayromaine, housemade caesar dressing, garlic croutons, parmesan crisp

Roasted beets, mixed greens, shaved celery, goat cheese and fried northern beans with white balsamic

And blood orange vinaigrette suggested with hess chardonnay

Red onion, dill, baby tomatoes, capers, olive oil and fresh lemon wilted spinach, shredded egg, bacon, warm bacon vinaigrette toasted pine nuts, roasted red bell pepper chutney and garlic aioli

Mixed baby greens, spinach, hearts of palm, avocado, tomato, fried white beans, creamy dill vinaigrette

Port reduction, mushroom caps and bearnaise, served with broccoli and au gratin potatoes lamb chops char grilled, celery root puree, roasted baby carrots, pesto bordelaise charbroiled with sautéed rainbow chard, purple cauliflower purée and a merlot reduction

Herb de provence, marrow butter, golden raisin sauce, served with creamed corn, herb roasted fingerling potatoes suggested with ferrari-carano merlot

Charbroiled NY strip with green peppercorn sauce, served with charred asparagus and baked potato over buttered black pepper linguine and pan sauce

Root vegetable hash, honey stout braised endive, white wine herb cream sauce tender veal sauteed in lemon butter, capers, garlic, served with pappardelle pasta

Garlic, butter and olive oil tossed with fresh tomatoes, capers and black olives; with grilled chicken

Pan roasted filet mignon, mushroom cream sauce, served over fettuccine

Pan roasted seabass topped with sesame ginger sauce, sauteed rainbow chard and sunburst squash with burgundy mushroom risotto finished with fennel cream with charred asparagus, bearnaise and caramelized onion beurre blanc

Suggested with incognito viognier

Herb de provence, marrow butter and golden raisin sauce with green apple St. germain and pear chutney

Steamed and served with drawn butter

Choice of salt and pepper, garlic or traditional scampi sauce

With crisp pancetta

With herb butter and fresh citrus

Carrots, parsnips, asparagus in caramelized onion butter

With roasted garlic and gruyere cheese

With cheddar cheese, butter, sour cream, chives and bacon

With thyme and parmesan cheese

Gruyere, fontina, cheddar, bacon, topped with breadcrumbs

Crispy potatoes with garlic, parmesan and parsley, roasted garlic truffle aioli

A N17 classic breaded in ritz and goldfish crackers