Snails baked in herbed butter garlic sauce.

Topped with chopped eggs, bacon and a balsamic vinegar reduction.

Sauteed onion in a beef consomme topped with gruyere cheese and home-made croutons, then baked.

With walnuts in balsamic vinegar reduction.

Jumbo shrimp served chilled with home-made cocktail sauce.

Jumbo shrimp stuffed with goat cheese and served on a bed of sauteed spinach.

Two petite portions of beef tenderloin pan seared, serviced with demi glace and burgundy reduction sauteed with green peppercorns.

Beef tenderloin broiled to order and topped with red wine herb butter.

Broiled boneless breast chicken topped with fresh raspberry.

Lightly sprinkled with lemon, Spanish paprika, butter and white wine.

In house marinated and grilled to perfection.

Pan seared and topped with capers in a white wine sauce.

Duck breast slightly pan seared, then roasted, served with apple brandy reduction and sliced apples.

Broiled boneless breast of chicken coated with oyster sauce and sesame seeds.

Jumbo shrimp sauteed with garlic, mushrooms, onion, butter and white wine, topped with bread crumbs, then baked.

Sprinkled with lemon, a touch of butter and a hint of black pepper.