Stuffed with spinach, ricotta cheese, bechamel tomato and cream sauce.

Mushrooms, Gruyere cheese and cream bechamel sauce.

Stuffed with pork, beef, lamb ragu, with cilantro and tomato sauce.

Served with melon and port wine.

Served with fig marmalade.

Topped with sliced grana padano, thin celery, arugula, olive oil and balsamic vinegar.

Thin sliced beef tenderloin topped with celery, grana padano, arugula, marinated with lemon juice and olive oil.

Served with a Rosa sauce.

Fresh filet of fish marinated in citrus cream sauce.

Served with diced avocados and marinated in lemon juice, olive oil and fresh herbs.

An array of fresh seafood marinated with extra virgin olive oil, lemon juice, a combination of fresh herbs and thin diced vegetables.

Fresh small filet of fish marinated in a lemon juice, champagne wine, green and red onion, cilantro, coriander, fresh herbs and spices.

Fresh shrimp marinated in a lemon juice, champagne wine, green and red onion, cilantro, coriander, fresh herbs and spices.

Meat saute in a garlic, olive oil, lemon and white wine sauce.

Saute in a citrus garlic sauce.

Served with warm toasted bread.

Served with foie gras, on top of a bed of sauteed mushrooms, cherry tomatoes with a sherry and white wine sauce.

Sauteed in a butter white wine lemon sauce.

Served with bordelaise sauce.

Grilled and topped with prosciutto and fontina cheese and demi glace sauce.

Simply grilled ribeye served with array of mustards.

Grilled beef medallion in a porcini cream sauce.

Grilled tenderloins topped with a cream demi glace peppercorn sauce.

Center cut beef tenderloin grilled.

Filet of sole in a butter lemon sauce.

Filet of fresh fish of the day sauteed in a butter white wine sage sauce.

Whole red snapper baked in rock salt and clean and fillet at the table.

Array of fish and seafood stew Marseille style.

Array of fish, seafood, chicken, sausages, vegetable and Spanish rice.

French seafood dump-lings in a lobster cream sauce.

Stuffed with Swiss chard and ricotta cheese in a butter and sage sauce.

Fresh egg noodle pasta in a meat sauce.

Fresh pasta sheet stuffed with prosciutto di parma, fontina cheese mascarpone, baked in a bechamel cream sauce.

Served with Gruyere cheese.

Cream bisque.

Fresh mozzarella, tomatoes and fresh avocado with olive oil and balsamic vinegar.

Caesar salad.

Radicchio, arugula and Belgium endive tossed in a balsamic vinaigrette.

Frizee Salad mix green and romaine with poached egg, bacon, in a green and red onion saute with sherry vinegar and mustard.

Romaine, mix greens, french beans, red onion, radishes, tomatoes, black olives, boiled eggs, topped with a grilled tuna filet in a French vinaigrette.

Romaine, arugula, endive, spring mix, topped with roasted almonds, walnuts, chestnuts, sliced fresh mango and orange with a Spanish vinaigrette.

Spring mix, romaine, kale, with cold fresh lobster tossed in a champagne vinaigrette topped with foie gras.

An array of seasonal fruit served with Greek yogurt.

Served in a baguette with our bearnaise au jus sauce.

Served in a soft grilled bun with lettuce, tomatoes in a light tartare mustard cream sauce.

Served in a soft grilled bun with tomatoes, lettuce with mayonnaise cilantro lemon sauce.

Gruyere, yogurt, cream cheese, in a double crepe sandwich.