French Onion Soup

Escargot

with garlic butter

Sauteed Calamari

with tomatoes, garlic and calamata olives

Steamed Mussels

with shallots, white wine and garlic cream

Duck Liver Pate

with black truffles

Crabmeat Ravioli

with porcini mushroom cream sauce

Assorted Cheese Plate

blue stilton (england), triple creme brie (france), manchego (spain), and chevre de napoleon (france)

Mesclun Greens

with baby tomatoes and roasted garlic, sherry vinaigrette

Spinach and Portobello Mushroom Salad

with belgian endive, bacon, tomatoes and balsamic vinaigrette

Grilled Beef Hanger Steak

with sauteed spinach, garlic mashed potatoes and blue cheese pan sauce

Roasted Pork Tenderloin

with brandy soaked prunes, caramelized onions, roasted sweet potatoes and sauteed bitter greens au jus

Pan Seared Duck Breast

with red potato and roasted root vegetable hash with apple wood smoked bacon and a balsamic vinegar glaze

Roasted Rack of Lamb

with a fresh herb pesto jus served with garlic mashed potatoes and roasted butternut squash

Cassoulet

a casserole of white beans lamb, duck, pork and sausage topped with french bread crumbs

Pan Seared South African Sea Bass

with braised leeks artichoke hearts and potato puree with white truffle oil and lemon

Shrimp and Scallop Provencale

sauteed with tomatoes garlic and a white wine butter sauce, bitter greens and a puff pastry shell

Paella

a spinach classic with assorted shellfish including little neck clams, mussels, shrimp and scallops with chorizo sausage, roasted chicken and saffron rice

Chocolate Bread Pudding

with spiced caramel sauce

Creme Brulee

with fresh fruit

Flourless Chocolate Cake

with chocolate sauce

Lemon Tart

with lemon creme anglaise