Cocktail Of Jumbo Shrimp

served with warm toasted bread

A Delightful Salad Of Baby Spinach

with candied pancetta, aged aceto balsamico, paper thin slices of red onion and roasted pine nuts

Pate De Foie Gras

with warm raisin-bread and port jelly

Creation Of Lobster

shrimp, oysters, clams, crab legs, scallops...

Vine Ripened Tomatoes

with mozzarella di bufala, thai basil and basil infused olive oil

Mesclun Salad Of Young Spring Greens

Slow Roasted Duck Breast

served cool on romaine hearts, with poached quail eggs and duck cracklings

ravioli Of Puff Pastry

stuffed with escargots served with a beautiful red wine sauce

Foie Gras Sauteed

served with a port reduction

Frogs' Legs Braised In Spices And White Wine

served with a puree of celery root

Crispy Veal Sweetbreads

with a flavorful sauce of basil infused capers

Swiss Fondue Of Gruyere And Emmenthal Cheese

served with baguettes

Londonderry

a cream of madras curry and green apple

French Onion Soup

topped with a cheese crouton

Creamy Bisque Of Assorted Sea Foods

Cream Of zaanse Mosterd A Course Dutch Mustard

Grilled Salmon

accompanied by asparagus and fresh basil

Rainbow Trout And Garnish En Papillote

Sauteed Halibut Filet On Baby Bok Choy

fresh ginger and vegetable butter

Sauteed Dover Sole

with parisian potatoes and remoulade

Whole Lobster Served Szechuan Style

with black-beans, assorted bell-peppers and shitake mushrooms, on wild rice

Chilean Sea Bass Served On Carrots

with morels and a white wine sauce

Pickled Mackerel On Steamed Fennel

leek and belgian endive served with indonesian ketjap and mustard

Vegetarian Seafood Dish

Frenched Rack Of Lamb Roasted

with fresh thyme and garlic served with fingerling potatoes and lamb reduction

Duck Breast In A Garden Of Braised Leek And Sauteed Fennel

served with a port reduction

Broken Arrow Ranch Axis Deer (venison) Chops Or Saddle

served with game sauce, roasted beets and potato puree

Beef Tenderloin

kobe-beef Tenderloin 10oz

Filet Of Corn Fed Chicken

served mediterranean style

Sauteed Wisconsin Pheasant Breast And Braised Leg Of Pheasant

served with white-wine saurkraut, crispy bacon and a gewurztraminer sauce

Pork Tenderloin Slow Roasted

served with glace-de-viande

Steak Frites, A Rib-eye

served with beurre maitre d'hotel and belgium fries steak frites

Osso Buco

served with sun-dried tomato risotto

Marinated Wild Boar Chops From The Broken Arrow Ranch On Red Cabbage

with celery root mousse and potato crisp

Vegetarian Land-food Dish

An Assortment Of Several Cheeses

Freshly Baked Apple In Crispy Pastry

served with home-made ice-cream and caramel sauce

Chocolate Decadence

it's what our pastry chef tiffany is famous for made with callebaut belgium couverture

Crispy Napoleon Of Phyllo Pastry

filled with a mousse of belgian white chocolate

Creme Brulee