The classic style topped with a combination of Parmesan and Gruyere cheese.

A specially selected soup prepared daily.

For two prepared at tableside. This is a classic.

Mixed greens topped with goat cheese, cranberries and walnuts with chez Paul's vinaigrette.

Beef tenderloin sauteed with green peppercorn, smothered with Dijon cream sauce. Simply delicious.

The heart of the tenderloin prepared to order and topped with our own special herb butter.

Grilled French cut petite rack coated with Dijon mustard seasoning with a rosemary demi-glace sauce.

Thinly pounded pork sirloin lightly breaded and sautéed served with traditional German spaetzle.

Medallions of milk fed veal sautéed with lemon capers white wine beurre blanc sauce.

Medallions of chicken gently sautéed with a sauce made with mushrooms, marsala wine and finished with a demi-glace sauce.

Pan seared than delicately baked with macadam nuts finished lemon butter sauce.

Fresh tender sea scallops poached in delicate white sauce flavored with white wine finished with a splash of brandy and fontina cheese.

Large shrimp sautéed with garlic, fresh herbs, tomatoes and lemon butter with a white wine sauce.

Handmade ravioli stuffed with tender lobster and ricotta cheese in a delicate marinara creme sauce.

Handmade pasta with 5 cheeses and Paul's famous sauce. A must for cheese pasta lovers.