Lobster vol - Au - Vent

“featured on rachel ray’s tasty travels” tender lobster and shiitake mushrooms in an orange cognac sauce

Escargot

a french classic sautéed snails with wild mushrooms and garlic butter

Shrimp Almondine

almond encrusted shrimp served with basil mayonnaise

Smoked salmon

thinly sliced salmon garnished with capers, onions, parsley, horseradish sour cream and toast points

Duck confit

breast of duck confit, mesclun greens and lentil salad with merlot vinaigrette

Seafood ballotine

warm seas scallops and salmon with a chive beurre blanc

Filet

our 8 oz. filet of beef finished with your choice of: melted gorgonzola and port wine sauce, black peppercorn and brandy cream sauce, black peppercorn and brandy cream sauce. served with potatoes and vegetable

Duck

sautéed breast of duck with wild berries and port wine sauce, served with potatoes and vegetablec

Strip Steak

10 oz. choice new york strip steak seasoned and char-grilled with glacé shallots au jus, served with french fries

Lamb Chops

char-grilled lamb chops with provençal herbs and fresh garlic, served with potatoes and vegetable

Veal Chop

grilled veal chop with a reduction of shallots, white wine and shiitake mushrooms, served with potatoes and vegetable

Rack Of Lamb

rack of lamb seasoned with herbs and sautéed with dijon mustard and bread crumbs, roasted and finished with a peppercorn, white wine, shallots and demi-glace sauce, served with potatoes and vegetable

Chicken

sautéed chicken breast with herbs, mustard, panko and red wine vinegar sauce, served with potatoes and vegetable

Caesar Salad

crisp romaine lettuce and croutons tossed with our classic caesar dressing and topped with fresh anchovies

Salad Veranda

mixed greens topped with grilled apples, red onions, sun-dried cranberries, and roasted walnuts finished with a maple walnut vinaigrette

House Salad

mesclun greens with english cucumbers, tomatoes and ripe olives finished with dijon or balsamic vinaigrette

Baked French Onion Soup

port wine accented onion soup with house made crouton and melted swiss cheese

Loster Bisque

rich and creamy lobster bisque, lobster meat and sherry

Tuna

lightly marinated tuna with soy sauce and sesame oil, seared with a reduction of wasabi and soy sauce, served with potatoes and vegetable

Shrimp

colossal shrimp sautéed “scampi style” with garlic, olive oil, shallots and tomatoes, served over capellini pasta

Trout Meunière

rainbow trout sautéed with brown butter, white wine and toasted almonds, served with potatoes and vegetable

Salmon

broiled filet of salmon over a bed of spinach and citrus beurre blanc, served with potatoes and vegetable

Sea Bass

broiled filet of sea bass with basil, tomato coulis, shallots, garlic and black olive, served with potatoes and vegetable

Sea Scallops

sautéed sea scallops with lobster coulis and dried prosciutto, served over capellini pasta

Pomodoro

sautéed diced fresh plum tomatoes with basil, herbs and garlic, served over capellini pasta