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Served with bordelaise sauce.
Tenderloin medallions gently sauteed with garlic, shallots & mushrooms, finished off with cognac and served with wild rice.
Poivre 8 oz. peppercorn encrusted filet, pan seared with our brandy mushroom cream sauce.
Pan seared salmon with braised spinach and a champagne tarragon sauce.
Pan seared chicken breast on top of creamy risotto with wild mushrooms.
Made with coconut milk.
Menu for Cafe La Cave provided by Allmenus.com
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