The Chef’s Country Pate

Heats Of Palm And Asparagus Vinaigrette

Melon And Prosciutto Ham

Smoked Book Trout Horseradish Sauce

Scottish Smoked Salmon Garni

Baked Little Neck Clams Casino

Coquille St. Jacques Bretagne

Cassolette Of Snails Mushroom Caps Garlic Herbs

Endive - Frisee - Roquefort And Grilled Chicken

Chef’s Salad Or Salad Nicoise

Caesar Salad With Shrimps

Cold Crabmeat Platter Garni

Fillet Of Sole Meuniere Sauce

Poached Salmon Chablisienne

Boston Scrod Grenobloise

Brook Trout Lemon Sauce And Grapes

Chicken Crepes

Breast Of Chicken Piccata

Scallopini Of Veal Marsala Wine Sauce

Sauteed Sweetbreads Taragon Sauce

Black Angus Minute Steak Peppercorn Sauce

Mignonnette Of Pork Shallot Sauce

Veal Kidneys Dijon Mustard Brandy Cream Sauce

Baked Mussels Biarritz

Cold Asparagus And Hearts Of Palm

Vichyssoise Or Soup Of The Day

Chef’s Country Pate

Chilled Little Neck Clams Or Casino

Parfait Of Duck Liver Pate

Melon And Proscuitto

Mixed Green Salad

Coq Au Vin Bourguignon

Pork Osso Bucco

Beef Bourguignon Over Noodles

Scallopine Of Chicken Piccata

Sea Scallops Over Linguini Provencal

Fillet Of Basa Meuniere

Calf Liver Bacon And Onion

Coffee

Decafe

Tea

Cold Asparagus And Hearts Of Palm

Baked Mussels Biarritz

Parfait Of Duck Liver Pate

Shrimp Cocktail

Chilled Blue Point Oysters

Little Neck Clams

Braised Lamb Shank

Calf Liver Bacon And Onion

New Zealand Lamb Chops

Scallopine of Chicken Piccata

Panache Shrimp And Scallops Provencal

Bronzini Provencal

Boston Scrod Grenobloise

Brook Trout Bachus

Paté De Campagne

chefs country pate

Artichoke Vinaigrette

artichoke house dressing

Melon Et Jambon Importé

melon and prosciutto ham

Truite Fume Au Raifort

smoked trout horseradish sauce

Saumon Fume D'ecosse

smoked norwegian salmon

Crabe Du Maryland Et Poir Avocate

fresh crabmeat and avocado

Demi Douzaine De Palourdes Mignonnette

little neck clams on the half shell

Cassolette D'escargots Maison

snails mushroom caps garlic herbs pernod

Coquille St. Jacque (bretagne)

coquille of shellfish mushrooms cream sauce

Palourdes Grille'es Au Beurre'a L'ail

baked little neck clams bacon and garlic

Soup 'a L'onion Gratinee

onion soup with swiss cheese

Potage Du Jour

soup of the day

Billi-bi

bisque of mussels

Vichyssoise Glacee

cold leeks and potato soup

Endive And Frisée Roguefort Dressing

Caesar Salad

Spinach Salad

Sole Anglaise Meuniére Ou Grillee

dover sole lemon sauce or grilled

Cuisses De Grenouille Au Beurre A L’ail

frogs legs/garlic butter

Filet De Sole Belle Meuniére

fillet of sole, lemon butter, mushrooms

Filet De Saumon Poché Avec Son Caviar

poached salmon with confit of leeks and red caviar

Crepe Au Fruits De Mer (armoricaine)

seafood crepe/lobster sauce

Rognons De Veau Beaugé

veal kidneys brandy cream, dijon mustard

Coq Au Vin De Bourgogne

chicken in burgendy wine sauce

Poulet Roti Grand-mere

roast babay chicken-bacon, mushrooms, pearl onions

Escalope De Veau Cordon Bleu

breaded veal cutlet/ham, swiss cheese

Escalopines De Veau Aux Chanterelles

veal scallopini - wild mushrooms sauce

Ris De Veau A L’estragon

sweet-breads taragon sauce

Caneton Roti Sauce Bigarade For Two

long island duckling orange sauce

Carre D’agneau Dijonnaise For Two

rack of lamb garlic for two with fresh vegetables

Steak Au Poire Ou Grille (black Angus)

black angus pepper steak

Coffee, Tea

Espresso

Cappuccino

Cold Gazpacho With Shrimp

Cold Asparagus Hearts Of Palm

Baked Mussels Biarritz

Parfait Of Duck Liver Pate

Shrimp Cocktail

Chilled Blue Point Oysters

Little Neck Clams

New Zealand Lamb Chops Thyme Sauce

Beef Bourguignon Over Noodles

Porc Osso Bucco Mustard Sauce

Calf Liver Bacon And Onion

Panache Of Shrimp And Scallops Provencal

Fillet Of Bronzini Provencal

Brook Trout Bachus

Fillet Of Basa Meuniere

Boston Scrod Grenobloise