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In the Mediterranean style of nice, with olive oil, tomato concasse, garlic, tarragon, black olives accented with lemon and capers and fried calamari.
Stuffed with chiefan wild rice, Portuguese sausage, golden raisins and quinoa served with a Madeira wine essence.
French vineyards snails lathered with butter, fresh herbs, garlic and baked in shells.
Native clams baked in true classical style.
Crisp layers of cheese and spinach blanket fresh oysters.
A combination of clam casino, oyster Rockefeller, escargot, scallop wrapped in bacon, mussel provencal, chilled gulf shrimp, fried calamari and served with sauce Nantua.
Encircled with carando prosciutto served on a light lemon accented buerre blanc and garnished with caviar.
Arrangement of gulf shrimp, littleneck clams and shucked oysters.
Baked gathering of ground game flavored with port, cognac, garnished with currants, pistachios and sauce Cumberland.
Thinly sliced buffalo tenderloin drizzled with extra virgin olive oil, balsamic vinegar and capers served with classical garnish.
Baked with cheese.
In the style of Brittany.
Prepared at your table.
A sampling of the freshest game from the field and forest.
Honey grilled breast and braised leg served with a peach-orange salsa glaze.
Butter tender, juicy prime filet mignon steak. Broiled to perfection fit for any queen or king. Served on fresh mushrooms sauce bordelaise.
The creation of the day, savouring the freshest of everything and in the style of today.
Served with caramelized onions in balsamic vinegar. Roasted and served with a light stilton cheese and mushroom sauce.
Sweetbreads of veal sauteed with shallots, leeks, wild mushroom ragout and nested on leaf spinach glazed with creamy muenster cheese.
An offering of the freshest catch, from the seas, oceans, lakes and streams of the world.
Grilled fillet of norwegian salmon atop a bed of tomato concasse, Cooper's farm heavy cream and sautéed leeks garnished with pan-seared scallops.
Sauteed Nantucket scallops with shallots, sweet butter and mushrooms in a velvety saffron accented sauce.
Select pieces of lobster sautéed with shallots, mushrooms, deglazed with white wine, laced with Sauce Bercy and served gratineed.
For 2 or more. We take pride in this gourmet's delight, carved, flamed, served at your table with mushroom caps, artichoke hearts, a bouquetiere of fresh vegetables and sauce bearnaise.
Sirloin steak cooked to perfection with Madagascar green peppercorns, deglazed with cognac, burgundy wine and heavy cream - a gourmet favorite.
For 2 or more. Rack of lean lamb, from America's heartland, oven roasted with an herb and garlic crust. Carved tableside with a bouquetiere of fresh vegetables and sauce Madeira.
Tenderloin medallions seared and flambeed with cognac - served with a shallot accented Madeira sauce.
Menu for Castle Restaurant provided by Allmenus.com
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