No cuisines specified
Real lobster, real butter, real cream. Served with croustades
Fresh mix of baby lettuces, english cucumbers, tomatoes, arnaud olives, artichoke hearts with a tomato/balsamic vinaigrette & la brea roll
Chef william's secret recipe. Served with hot buttered croustades
Chicken liver pate with cornichon relish, dijon mustard. Made with all-natural chicken liver
A half of a freshly steamed and chilled maine lobster, served with salad greens, hard cooked egg, potato salad, artichokes, olives, roasted red peppers, capers, vegetable du jour, drawn butter, and saffron aioli
Nicoise olives, artichoke hearts, potato salad, garlic green beans, ratatouille, and hard-cooked egg on a bed of leaf lettuce. Served with choice of domestic brand white tuna
Nicoise olives, artichoke hearts, potato salad, garlic green beans, ratatouille, and hard-cooked egg on a bed of leaf lettuce. Served with spanish/italian line-caught tuna in olive oil, with salt capers
Oak-grilled long island duck breast with lentils provençal over mixed baby lettuces, balsamic onions, olives, artichokes. Dressed with tangerine agrumato oil
Seared brussels sprouts with bacon, red onion, stilton, roasted pecans, mint and vinaigrette
With saffron aioli, rice pilaf.
A fabulously rich secret recipe. Served with rice pilaf
5 ounce oak-grilled certified angus tenderloin with marchand du vin sauce, sauteed wild mushrooms and french fries.
6.5 Ounce ground lamb with balsamic onions, sun-dried tomatoes & truffled cheese.
6.5 Ounce ground chuck with peppers, onions and gruyere
Grilled fennel sausage with sauteed peppers and onions with gruyere cheese with a side of marinara sauce.
Oak grilled portobello mushroom with oven-dried tomatoes, sauteed peppers and onions, olive tapenade & parmesan cheese with a side of marinara sauce.
With truffle cheese and truffle oil.
Real lobster. Real butter. Real cream.
Chicken Liver Pate with cornichon relish, dijon mustard. Made with all-natural chicken liver.
Chef william's secret recipe. Served with hot buttered croutons.
With white wine beure blanc. Served with puff pastry.
Seared brussels sprouts with bacon, red onion, stilton, roasted pecans, mint and vinaigrette.
Jumbo lump, backfin crabmeat with sauteed peppers & onions. Served with rice pilaf and saffron aioli.
Fresh backfin crabmeat in chef william's secret sauce. Served with rice pilaf.
With madeira beurre blanc, braised napa cabbage, pasta alfredo, ratatouille.
A 10 oz. long island duck breast, oak-grilled & sliced. served with dark cherry & armagnac sauce and rice pilaf.
A freshly cut, oak-grilled, certified angus 8 oz. Tenderloin steak, served w/ marchand du vin sauce, sauteed forest mushrooms and potato du jour.
Menu for Court Square Tavern provided by Allmenus.com
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