Escargot 41 - Naples, FL

Angel hair pasta with 6 large escargots in pine nuts brandy Provencal sauce.

6 extra large escargots simmered in brie lightly creamed with sweet apple and carrots julienne, served in cream puff shell.

6 extra large escargots stewed in fresh cream, caramelized onions Armagnac and black pepper. Believed to have been created by monks, this original recipe was discovered in an ancient monastery during renovation. A perfect example of simple old cuisine at its best.

6 extra large escargots & potato gnocchi baked in mushroom Dexelle sauce

6 extra large escargots and cheese tortellini in a Parmesan-Champagne sauce with fine herbs and diced tomatoes, complimented with mushroom-smoked sausage Salpicon demi-glace.

6 extra large escargots sauteed with sweetbread and black trumpet mushrooms, lightly creamed Marsala brown sauce.

6 extra large escargots bourguignone baked in classic seasoned parsley-garlic butter.

Prince Edward Island mussels simmered in chardonnay, fresh basil, shallots, diced fresh tomatoes and a touch light cream. A delightful recipe from “cuisine de Provence”.

Homemade country pate, served with Cornichons et pain de campagne. Classic French way to enjoy this dish

Classic French Foie Gras delicatecy, served with toasts and White Pineau des Charantes gelee.

Guerande sea salt cured salmon coated with coffee & hickory smoked, served with onions, capers, sour cream and toast points. Coffee flavors? none, Coffee enhances the delicate flavors and texture by neutralizing natural oil

Baked Brie with walnuts and grape

Traditionally prepared, served with anchovy and croutons.

Organic spring mix lettuces garnished with fresh berries, raspberry vinaigrette, and topped with Stilton blue cheese.

Baby spinach leaves, fresh beats, bacon crumbles, and a slice of warm goat cheese toasted with sun-dried tomato vinaigrette.

Organic spring mix, lemon vinaigrette, fresh oranges, and a jumbo scallop.

Onion soup baked with croutons and Emmental cheese

Lobster bisque finished with cream & sweet sherry.

Lightly sauteed, served with a Merlot brown sauce complimented with garlic confit, mushroom, bacon, baby shrimps and fresh thyme sprig.

Salmon fillets baked in a parchment paper with a mustard garlic-lemon butter.

Bronzini fillet sauteed, finished with an almonds buerre meuniere.

Jumbo shrimps and sea scallops sauteed with white mushrooms, morels and fresh lemon thyme. Finished in a light Champagne cream sauce.

Jumbo shrimps, sea scallops, mussels, yellow tail snapper and mahi-mahi served in a white wine tomato broth.

Chicken breast sauteed with spinach, mushrooms, garlic and Italian-thyme in a light mushroom beurre blanc sauce

Half cripy duck rubbed with fresh garlic salt, served with a plum Port wine sauce.

Old fashioned sea salt cured duck, pan-fried in goose fat served with lentils du Puy and demi-glace sauce.

Veal scaloppini sauteed with sweet apple and mushroom Calvados creamed sauce.

Beef tenderloin sauteed, topped with creamed spinach and Swiss cheese served atop of a Marsala mushroom brown sauce.

Beef tenderloin sauteed and finished with an anchovy butter. Old Provencal family recipe creating the most amazing flavors, yet without any fishy taste… A must to try for any anchovy’s lover

Thymus gland in young cow, pan sauteed and served with a morel mushroom cream sauce.

Garlic herb encrusted veal chop with Pan Au Jus.

Mint pesto and red wine demi-glace.