First Course

Bisque de Homard
Lobster stock, chopped lobster meat, fresh cream, dry sherry tomato and mild seasoning.

Salade aux Epinards
Fresh spinach, strawberries, kiwi, oranges and toasted almonds with our Citrus Dressing.

Mousse de Foie Volaille
Homemade chicken liver mousse served with onion marmalade, Belgium endive &
grilled country bread

Soupe á l'Oignon Gratinee
Savory three-onion soup, topped with French bread cruton
with melted Emmenthaler cheese. 

Second Course

Coquilles á l'Orange
Seared jumbo sea scallops with orange segments in citrus-Grand Marnier burre-blanc.
Served with butternut squash and sweet pea risotto and sautéed garlic spinach.

Paupiettes de Sole
Baked filet of Sole stuffed with crabmeat, topped with sauce Meuniéres. 
Served with pine–nut rice pilaf and sautéed garlic spinach.

Fletan au Sauce Viérge
Grilled Halibut topped with fresh tomato concassé and fresh herbs. 
Served with potato gratinee and asparagus.

Filet de Porc Ala Normande
Sautéed pork tenderloin médaillons with apples, shallots and Calvados brandy.
Served with potato cake and sugar snap peas.

Filet Mignon Aux les Champignons
Seared, petite filet Mignon with sautéed wild mushrooms, in a light demi glace sauce. 
Served with Duchess Potatoes and steamed asparagus.

Third Course (served with coffee or tea)

Crème Caramel
Classic baked custard with caramel

Raspberry Napoleon
Puff pastry filled with French pastry cream and fresh red raspberries.

Gateau Riene de Saba
A rich chocolate almond cake with bittersweet chocolate glaze.

Port wine Poached Pear Tart
Buttery pastry crust, fillet with almond cream, topped with poached
pears and port wine glaze.

Ala Carte Menu

Appetizers

Italian Wedding soup
Rich chicken broth, little meatballs, fresh spinach, shirred egg, and tiny pasta. 4.

Three Mushroom Bisque
Portobello, Porcini and Shitake mushroom bisque finished with cream and sherry.  4. 

Tex-Mex Rolls
Two crispy rolls filled with Chipolte chicken, black beans, corn, peppers, tomato,
onion, & cheddar in a Chinese egg roll wrapper.  Served with avocado drizzle
raspberry Chipotle sauce. 8. 

Tea Garden Shrimp Rolls
Two crispy rolls, bursting with savory shrimp filling. Served with duck sauce
and hot mustard. 8.

New Harvest Salad
Mixed greens, slice fresh pears, dried cranberries, toasted pecans and
shaved cheddar with citrus vinaigrette.  8. 

Mediterranean Mezze
Hummus, mixed greens with crumbled feta, tomatoes, Calamata olives and
warm pita bread.  8.

Traditional Caesar Salad
Romaine, garlic croutons, shaved Parmesan with homemade Caesar dressing.  8.  

Entrees
Served with choice of soup or house salad

Wild Alaskan Halibut
Pan roasted Halibut filet topped with lemon- caper- butter sauce and shrimp.
Served with Rosemary roasted potatoes and fresh seasonal vegetable.  28. 

Salmon al Czarina
Fettuccini tossed in Citron-Vodka cream sauce. Garnished with smoked-salmon, and red caviar.  
Topped with a fresh grilled salmon filet.  23.

Our Signature Crab Cakes
All jumbo lump crabmeat with lightly spiced dusted with Panko Crumbs.
Served with Rosemary roasted potatoes and fresh seasonal vegetable.   26.

Sesame Crusted Ahi Tuna
Sashimi-grade, sesame crusted, rare Ahi tuna, pickled ginger and sesame-soy dipping sauce. 
Served with Wasabi mashed potatoes and fresh seasonal vegetable.  26.

Filet Mignon Gorgonzola
Pan-seared filet mignon topped with cranberry port wine sauce & crumbled Gorgonzola. 
Served with roasted Rosemary potatoes and fresh seasonal vegetable.   28. 

Homemade Vegetarian Lasagna
Portobello,zucchini, roasted red pepper, spinach,  ricotta, Romano, Béchamel
and fresh tomato sauce. 18.