Filet de Boeuf Wellington Tenderloin
rolled in crust, mushrooms, pate and ham
$24.50
Carré d'Agneau persillé
Rack of lamb with mustard and herb brown sauce
$26.95
Poulet Marco Polo
Boneless breast of chicken sauteed with brandy, onion, mushrooms and cream
$19.75
Le Coc au Vin Forestière
Braised chicken with mushrooms, bacon, onion and red wine
Broiled Chicken, Maitre d’hôtel
Half a roasted chicken in a light herbed garlic sauce
Demi Canard à l’orange Braised
Half a duck with orange sauce
$22.50
Ris de Veau Financière
Sweet breadssauteed mushrooms, onions, olives in Madera wine, cream sauce
Médaillons de Veau Dijonnaise
Grenadine of veal with mustard sauce
Escalope de Veau Cordon Bleu
Veal stuffed with ham and cheese
Entrecote de Boeuf au Poivre New York
Steak classic peppercorn cream and brandy, cream sauce
$24.75
New York Steak with Béarnaise Sauce
Grenadin de filet de Boeuf Bordelaise
Grenadine of beef, red wine, shallots, bone marrow
$23.50
Tournedos de Boeuf à L’estragon
Beef tenderloin with tarragon, red wine, shallots sauce
may also substitute with béarnaise or pepper sauce
$31.95
Cuisses de Grenouilles Bordelaise or Provençale (Frog Legs)
Sauteed with garlic, shallots, parsley and white wine butter sauce.
Provençale is with tomato added
$21.75
Prawns sautéed Bordelaise or Prawns Provençale
Filet de Sole Almondine, Beurre noisette
Filet of sole with lemon, butter and almonds
$21.50
Châteaubriand Bouquetière for two
Roast tenderloin of beef, accompanied by an array of fresh vegetables,
sauce béarnaise
$48.95
Double New York Steak Béarnaise for two
Double New York steak, accompanied by an array of fresh vegetables,
$46.00
Vegetarian Special
Spanikopita-spinach, garden vegetables and feta cheese in flaky filo pastry
$19.50
Penne Pasta Primavera
Tube pasta served with garden vegetables in a light tomato sauce, cheese on request
$16.50
