PEI Mussels steamed in white wine and garlic, finished with cream

Snails baked in garlic parsley butter

Caramelized onion soup with Gruyère on toasted baguette

Avocado, hearts‏ of palm, artichoke, cucumber and tomato on Bibb lettuce

Green salad with tomato, vinaigrette du jour and goat cheese crouton

Local lump crab in whole avocado with Dijon Vinaigrette side

Filet Mignon prepared on the grill with pommes frites, vegetable du jour

Lamb chops with cognac reduction, pommes frites, vegetable du jour

Panéed Veal over angel hair pasta with lemon caper beurre blanc, vegetable du jour

Grilled salmon fillet with béarnaise or lemon caper beurre blanc, rice, vegetable du jour

Louisiana Shrimp sautéed in white wine, cream with parsley and garlic, finished with cream. Served over angel hair pasta

Beef tips braised in red wine with carrot, served over rice (1/2 quart)

Dark chocolate mousse, topped with whipped cream