fresh snails baked in sweet butter, red wine, garlic, lemon and fresh herbs.

large mushroom caps filled with spinach mousse, topped with marinara sauce and parmigiana, baked in oven.

prawns sauteed in lemon butter, white wine and fine herbs.

crab legs sauteed with dry vermouth, lemon and mushroom cream.

smoked filet of salmon garnished with caviar, capers and black olives.

imported feta cheese, wrapped in marinated grape leaves, and baked to perfection. served with scallions, tomatoes, olives and mini toasts.

sliced mushrooms vinaigrette with brunoise of gruyere cheese.

crisp romaine lettuce with freshly prepared caesar dressing.

blanched spinach leaves with crisp bacon, pimento, mushrooms, baby shrimp, grated egg, and hearts of palm.

french onion soup baked with croutons and swiss cheese.

seafood bouillon with fresh vegetables, saffron and herbs.

fresh fettuccini in garlic cream with bacon, tomatoes, and parmigiana.

fettuccini poached in cream with vegetables and garlic.

seafood sauteed in olive oil, with vermouth cream, fettuccini egg noodle.

tender fresh linguini noodles poached with clams, fresh dill, garlic lemon sauce.

sauteed in olive oil, fresh vegetable of the season with garlic, bell peppers, onions, celery, pesto sauce and poached vegetarian ravioli.

chicken breast sauteed with mushrooms in half glace madeira.

chicken breast with apple sauce and flamed calvados.

chicken breast sauteed with garlic shallots with a touch of butter, lemon juice, white wine and capers.

veal escallopine sauteed in madeira cream with prosciutto, pistachios and mushrooms.

chicken breast escallopine stuffed with ham, cheese, pan fried, in butter marsala wine fresh herbs and demiglaze.

veal escallopine sauteed with madeira cream and morel mushroom.

filets of beef sauteed to order with portabella mushrooms and demiglace.

sole filet sauteed in butter, wine, lemon and herbs.

stuffed scampi with crab meat, salmon, white fish in special haitian mixture of spices, and herbs.

fresh salmon steak poached in vermouth, dill and dijon mustard.

large prawns sauteed in olive oil, vermouth, mushrooms and garlic, in cream sauce served with rice pilaf.

fresh salmon steak charbroiled with hollandaise sauce.

filet charbroiled to order, served with lyonnaise sauce.

rib eye steak dressed with madeira sauce and charbroiled to order with green peppercorn sauce.