| |
|
|
|
Appetizer |
|
Crab Cakes |
|
Resting on an herb Thermidor sauce
7.95 |
|
Escargot Chablisienne |
|
French snails served bistro style 9.95 |
|
Spring Rolls |
|
Traditional deep fried spring rolls
filled with veal, taro and shiitake mushrooms 7.95 |
|
Foie Gras |
|
Slice of premium Foie Gras, seared,
flavored with Cognac, served on toast 12.95 |
| |
|
Soup |
|
Tomato-Lobster Bisque 6.95 |
|
|
Salad |
|
Duck Beaulieu |
|
Smoked breast of duck, baby greens,
raspberry vinaigrette 13.95 |
|
Crab Cake |
|
Served as a salad on a bed of dressed
baby greens 12.95 |
| |
|
Bun "Rice Noodle" |
|
A bowl of soft rice vermicelli tossed
with fresh herbs and julienne of fresh pickled vegetables. Dressed
with a spicy lime vinaigrette, roasted peanuts and your choice
of the following: |
|
Spring Rolls 12.95 |
|
Lemongrass Chicken
13.95 |
|
Filet of Basa Fish
14.95 |
|
Lemongrass Prawns 14.95 |
|
Lemongrass Black Angus Beef 14.95 |
|
|
Pasta |
|
Tiger Prawns Fettuccini |
|
Vegetables, mushrooms and tomato-herb
fondue 14.95 |
|
Chicken Fettuccini |
|
Strips of chicken breast, julienne of
fresh vegetables in a herb supreme sauce 14.95 |
|
Penne Primavera |
|
Olive oil and garlic with seasonal
vegetables, mushrooms and artichoke bottoms 13.95 |
| |
|
Entree |
|
All entrees are served with saffron
rice and vegetables |
|
Filet of Basa Nonpareil |
|
Sauteed with your choice of caper
dills sauce or mushrooms sun-dried tomatoes with crayfish sauce
14.95 |
|
Chicken Breast Dijon |
|
Breast of chicken poelee served with
Dijon Mustard supreme sauce 14.95 |
|
Duck Prince Rainier |
|
Breast of duck poelee laced with Grand
Marnier sauce 14.95 |
|
Lamb Chops |
|
Rack of lamb served with Bordeaux
Chivry sauce 19.95 |
|
Black Angus Steak Aux Poivres |
|
New York cut, served with peppercorn
sauce 19.95 |
| Menu items and prices
subject to change without notice. |
|
|
|
|
|
Appetizer |
|
Foie Gras |
|
Seared goose liver served on white
toast 12.95 |
|
Escargot Chablisienne |
|
French snail served bistro style 13.00 |
|
Crab Cakes |
|
Blue crab resting on an herb flavored
thermidor sauce 7.95 |
|
Prawns and Scallops Amoureuse |
|
Prawns & scallops sautéed with
mushrooms in pernod sauce 11.95 |
|
Spring Rolls |
|
Traditional fried spring rolls, filled
with minced veal, taro & shiitake mushrooms 9.95 |
|
Duck Beaulieu |
|
Delicately sautéed breast of duck,
raspberry vinaigrette 14.95 |
| |
|
Soup |
|
Veloute d’Asparagus 6.95 |
|
Bisque of Tomato & Lobster 6.95 |
|
|
Salad |
|
Mesclun Salad |
|
Organic field greens & apples tossed
with balsamic vinegar, walnuts & goat cheese 6.95 |
|
Avocado & Papaya |
|
Ripe avocado & papaya drizzled with
vinaigrette 6.95 |
|
Caesar |
|
Crisp romaine tossed with a
traditional garlic & anchovy dressing 6.95 |
 |
|
Main Course |
|
Choose soup or salad to accompany any
Main Course on this page. |
| |
|
Fresh Fish |
|
Filet of Basa Nonpareil |
|
Farm raised on the Mekong River, Basa
has a snowy texture and sweet fresh flavor sautéed in lemon and
butter, finished with nonpareil Spanish capers 27.95 |
|
Prawns Tarragona |
|
Black tiger prawns simmered in white
wine & tarragon with shrimp coulis 27.95 |
|
Seafood Paella |
|
Shellfish & filet of fish sautéed &
simmered in a saffron seafood broth, served on a bed of savory rice
28.95 |
|
Seafood Feuillete Joinville |
|
Prawns, scallops, morels & shiitake
folded in crayfish sauce served in puff pastry shell 28.95 |
| |
|
Fowl |
|
Delice of Chicken |
|
Breast of chicken, sautéed with blue
crabmeat & mushrooms, surrounded by a seafood cream sauce 27.95 |
|
Duck Supreme Grand Marnier |
|
Succulent breast of duck laced with
orange Grand Marnier sauce, with Valencia orange slices 26.95 |
| |
|
Meat |
|
Black Angus Steak Aux Poivres |
|
New York cut flambéed with Cognac,
served with pink, green & black peppercorn sauce 31.95 |
|
Rack of Lamb |
|
Center cut of lamb saddle with
Bordeaux chivry sauce 32.95 |
| |
|
Pasta |
|
Tiger Prawns Fettuccini |
|
Sautéed with vegetables, mushrooms &
tomato-herb fondue 18.95 |
|
Chicken Fettuccini |
Sautéed with strip of chicken breast &
julienne of vegetables
in a herb supreme sauce 16.95 |
|
Penne Primavera |
|
Sautéed in olive oil & garlic with
seasonal vegetables, mushrooms& artichoke bottoms 14.95 |
|
Scallop Provencale |
|
Sautéed scallops, diced tomato&
capers, served with fettuccini 22.95 |
| |
|
Asian Accents |
|
Basa with Ginger |
|
Steamed Basa filet, with shoyu sauce,
sesame, olive oil, & ginger 21.95 |
|
Spicy Lemongrass Chicken |
|
Sautéed chicken with fresh lemongrass,
peppers & onions 17.95 |
| |
|
Meals in a Bowl |
Each of the following selections
accompany a bowl of soft rice noodles
tossed with fresh herbs & julienne of fresh & pickled vegetables.
Dressed with a spicy lime dressing & roasted peanuts. |
|
Bun with Filet of Fish |
|
Sautéed with scallions, tumeric and
fresh dill 16.95 |
|
Bun with Spring Rolls |
Traditional fried spring rolls, filled
with minced veal,
taro & shiitake mushrooms 15.95 |
|
Bun with Lemongrass Beef |
|
A sauté of sliced New York strip
spiced with garlic & lemongrass 16.95 |
|
Bun with Lemongrass Jumbo Prawns |
|
Jumbo Prawns quickly sautéed with
zesty lemongrass 16.95 |
| |
 |
| |
| Menu items and prices
subject to change without notice. |
| |
