Tossed Garden Greens - Vinaigrette

Cream of Pumpkin Soup

Aunt Margaret's Cranberry Sauce

laced with Grand Marnier

Buttered Mashed Potatoes

Garnet Sweet Yams

French String Beans and Buttered Carrots

Pumpkin Pie "Chantilly"

Freshly baked Sourdough Bread and sweet Butter

Choice of Coffee or Tea

Shíítake Mushroom Caps and Gulf Prawns

sautéd in white wine, lemon and garlic butter

Scotch Smoked Atlantic Salmon

served with red onion and capers

Chef's Pates with Chutney

Escargots Bourguignon

Prosciutto di Parma and Melon

Gulf Prawn Cocktail

Sautéd Mixed Mushrooms in Garlic Butter

Baked French Onion Soup au gratin

Chef's Soup of the Day

California Wedge

Iceberg Lettuce, Point Reyes Blue Cheese, Apple wood smoked Bacon and Tomato

Assorted Mixed Greens

Sliced Tomatoes and Red Onions

Hearts of Palm Over Garden Greens

Classic Caesar Salad

Dungeness Crab Meat, add

Newfoundland Shrimps, add

Grilled Breast of Chicken over Caesar Salad

Baked French Onion Soup au gratin & Caesar Salad

Fresh Berry Sauce

Fresh Filet of Altantic Salmon

Poached or Grilled

Bay of Fund Scallops

Sautéd in Champagne Sauce

New England Cod Fish Cakes

Lemon Cream Sauce

Boneless Breast of Chicken "Forestíere"

Sautéd with Wild Mushrooms and Light Cream

Baked Seafood Supreme

Seafood & Tomatoe over English Muffin Topped with Gruyere Cheese

Original Wiener Schnitzel

Black Angus New York Steak

Peppercorn Sauce

Grilled Lamb Rib Chops

English Mint Sauce

Boneless Breast of Chicken "Parísíenne"

Lightly Sautéd with Tarragon and Cream

Chef's Pasta du Jour

Vegetable Lasagna

with a green salad

Genuine New York Rubin Sandwich

All White Meat Chicken Club

Shitake Mushroom Caps and Gulf Prawns

Point Reyes Blue Cheese Tartlet

Pan Seared Foie Gras

Baked Brie with Apricots

Escargots Bourguignon

Assorted Pates

Saumon Fume

Sautéd Mixed Mushrooms

Apple and Endive

California Wedge

Classic Caesar Salad`

Brazilian Hearts of Palms

Red, White & Blue

Assorted Mixed Greens

French Onion Soup Gratin

Soup of the Day

Maine Lobster Tails - Two 6-8 oz. Lobster Tails

With Drawn Butter

Sautéd Sea Scallops

with Foie Gras - Foie Gras Sherry Garlic Sauce

Buttered Poached Mahí - Mahí

with Mango Grand Marnier Sauce

Wild King Salmon

with Basilic Beurre Blanc

Prawn and Scallop Cakes Topped

with Lobster - Lemon Vodka Caviar Cream

Margret de Canard Montmorency - Duck Breast

with Morello Cherry, Kirshwasser Demi-glac

Sesame Roasted Duck Breast - Seared Sesame Crusted Duck Breast

with Light Honey Soy Glaze

Chicken Saltimbocca - Chicken Breast Sautéd

with Proscíutto and Sage

Chicken with Mushroom Risotto - Chicken Breast Pan Roasted

with a Porcíní Mushroom Rísotto

Filet Mignon

New York Sirloin Steak

Bone-in Rib eye, Roasted Garlic Au jus

Choice of Sauce: Béarnaise, Cognac Peppercorn, Cabernet Demí-glace, Blue Cheese Demí-glace, Mushroom Cabernet Demí-glace

Veal Scaloppine Marsala

Original Wiener Schnitzel

Rack of Lamb

New Zealand Spring Lamb, Rosemary Garlic Demí-glace

Cervena Venison Loin

New Zealand Venison with Lingonberry Grand Marníer Demí-glace

Shíítake Mushroom Caps and Gulf Prawns

sautéd in white wine, lemon and garlic butter

Scotch Smoked Atlantic Salmon

served with red onion and capers

Chef's Pates with Chutney

Escargots Bourguignon

Prosciutto di Parma and Melon

Gulf Prawn Cocktail

Sautéd Mixed Mushrooms in Garlic Butter

Baked French Onion Soup au gratin

Chef's Soup of the Day

California Wedge 8

Iceberg Lettuce, Point Reyes Blue Cheese, Apple wood smoked Bacon and Tomato

Assorted Mixed Greens

Sliced Tomatoes and Red Onions

Hearts of Palm over Garden Greens

Classic Caesar Salad

Dungeness Crab Meat

add

Newfoundland Shrimps

add

Classic Eggs Benedict

Two Freshly Poached Eggs with Canadian Bacon or Smoked Salmon Over an English Muffin

Freshly Made Cheese Blintzes

Fresh Berry Sauce

Western Omelette

With Green Peppers, Black Forest Ham, Onions

Scrambled Eggs and Apple Wood Bacon

Seafood Crepes

Filled with Shrimp, Scallops - Lobster Sauce

Fresh Filet of Altantic Salmon

Poached or Grilled

Boneless Breast of Chicken "Forestíere"

Sautéd with Wild Mushrooms and Light Cream

New England Codfish Cakes

Lemon Sauce

Bay of Fund Scallops

Sautéd in Champagne Sauce

Grilled Spring Lamb Rib Chops

English Mint Sauce

Vegetable Lasagna

with a green salad

Boneless Breast of Chicken "Parísíenne"

Lightly Sautéd with Tarragon and Cream