La Parisienne - Saint Augustine, FL

five large shrimp sauteed and served in a spicy garlic, red pepper and sherry sauce

tender snails sauteed with mushrooms and a brandy cream sauce served in a puff pastry shell

sliced beef tenderloin with a smoked tomato and bacon relish and a horseradish cream sauce on toast points

wedge of brie baked in a phylo pastry and served with a caramelized onion and apple chutney

macadamia encrusted goat cheese, artichokes, mesclun greens & tomatoes in a browned butter vanilla bean vinaigrette

wedge of boston bib lettuce with zinfandel shallot vinaigrette, blue cheese and toasted walnuts

fresh baby greens tossed with orange balsamic vinaigrette topped with tomatoes, carrot curls & croutons

crisp romaine lettuce tossed w/ a caesar dressing (contains raw egg), housemade croutons & shaved parmigiano reggiano

roulade of chicken w/ prosciutto ham, spinach & havarti cheese finished with bearnaise sauce

scaloppini of veal tenderloin dipped in egg and sauteed with sherry and demi-glace; finished in a beurre blanc with two shrimp and an artichoke heart

rack of new zealand lamb grilled and finished with a sherry green peppercorn sauce; served with a potato, carrot and blue cheese gratin

lightly coated in a parmesan, pecan & brown sugar crust then baked. finished with a buerre blanc

changes often depending on the local catch

lobster stuffed ravioli with sautéed shrimp in a pesto cream sauce & topped with a 5 oz. lobster tail

four large shrimp and two large scallops sauteed with artichokes, sun-dried tomatoes and peach brandy, then finished with cream and tossed with linguine

four large sea scallops wrapped in prosciutto and grilled; served with a lemon caper beurre blanc

try any one of the following preparations (or have it just plain). 8 oz. beef tenderloin

char grilled steak with our special steak sauce which adds a little spice without taking away from flavor of the beef; served with sauteed mushrooms

char grilled steak is topped with a sweet onion, blue cheese and prosciutto ham sauce

char grilled steak is topped with a black summer truffle compound butter

char-grilled steak is topped with an argentinean- style chimichurri with garlic, parsley, oregano and olive oil

rich chocolate brownie served warm with a scoop of vanilla ice cream

to celebrate our beautiful bougainvillea tree, we have created a special dessert of strawberries sauteed in butter & black pepper, vanilla bean ice cream & cabernet vanilla sauce in a crispy phylo cup

vanilla cake baked with butter and rum then finished with a sweet rum glaze and whipped topping

classic custard flavored with chef’s choice finished with caramelized sugar

two scoops of rich homemade coconut ice cream