Eggs, Any Style

Choice of Bacon or Country Link Sausage & Served with Hash Browns

Omelets

"Spinach & Mushroom" or "Western" Served with Hash Brown Potatoes

Pancakes or French Toast

Plain, Blueberry or Chocolate Chip Your Choice: Pork or Turkey Bacon or Country Sausage, Make it "Deluxe"

Deep Dish Quiche Lorraine

Served with Hash Browns

Fresh Berries & Granola

With Greek Yogurt

Home-Smoked Salmon

Served over a Toasted Bagel with Capers, Onions & Cream Cheese

Poached Eggs Florentine, Hollandaise Sauce

"Steak Benedict"

Poached Egg Over a Medallion of Tenderloin on an English Muffin, Béarnaise Sauce

Baked French Onion Soup

Cold Gazpacho a l' Andalouse

Steamed Mussels Marinière

Escargots "Normandie Farm"

Fresh Oysters on the Half Shell (6)

Homemade Country Pâté

Clams Casino (6)

Fresh Asparagus Vinaigrette

Spring Green Salad

With Pine Nuts, Cranberries & Gorgonzola, Balsamic Vinaigrette

Baby Wedge Salad

Served w/Prosciutto, Chopped Tomato & Oions, Goats Cheese, Shallot Vinaigrette

Petit Greek Salad

Spinach and Mushroom Salad

With Mandarin Oranges & Walnuts, Balsamic Vinaigrette

Classic Caesar Salad

Caesar Salad with Grilled Breast of Chicken

Caesar Salad with Grilled Filet of Salmon

Grilled Gulf Shrimp Salad

Served over Roasted Beets, Sliced Tomatoes, Goats Cheese & Walnuts, Balsamic Drizzle

Chicken Waldorf Salad

Breast of Chicken w/Red Grapes & Granny Smith Apples

Roasted Vegetable Salad

Served over Spring Greens, Honey Lime Vinaigrette

Avocado & Lump Crabmeat Salad

Crabmeat, Mussels, Baby Shrimp and Scallops Served with Spring Greens

Grilled Shrimp "Nicholas"

Grilled Gulf Shrimp served over Mesclun Greens, Honey Lime Vinaigrette

Grilled Breast of Chicken Sandwich

Grilled Boneless Breast w/Cheddar Cheese & Apple Wood Bacon

Lump Crabcake Sandwich, Béarnaise

Poached Eggs Florentine, Sauce Hollandaise

Poached Eggs Wilted Spinach on an English Muffin w/Asparagus Garnish

Fish & Chips

Beer Battered Orange Roughy, French Fries & Malt Vinegar

Deep Dish Spinach & Mushroom Quiche

Served with Spring Greens

Tenderloin Tips of Beef Bordelaise

Sun Dried Tomatoes & Mushrooms

Veal Kidneys Dijonnaise

Fresh Veal Kidneys Sautéed with Pommerey Mustard Sauce

Calf's Liver Lyonnaise

Sautéed Baby Calf's Liver with Braised Onions and Bacon

8 oz Filet Mignon Grillé, Sauce Béarnaise

Vegetarian Lasagna

Topped with Portobello Mushroom & Marinara Sauce

Domestic Lamb Shank

Braised in Red Wine and Served with Root Vegetables

Boneless Breast of Duck w/Blood Orange Glaze

Served Over Braised Red Cabbage

St. Louis Style Baby Back Barbeque Pork Ribs

Served wtih French Fries and Cole Slaw

Chicken "Coq Au Vin"

A French Classic, Served with a Bouquet of Vegetables

Scallopini of Veal Marsala w/Wild Mushrooms

Slices of Milk-Fed Veal Sautéed in Sweet Marsala Wine

Braised Boneless Angus Short Ribs of Beef

Served with Garden Vegetables

Grilled Rainbow Trout "Meuniere"

With Pine Nuts & Lemon Butter

Roasted Sea Scallops

Dry Scallops with Bacon, Scallions & Pine Nuts, Citrus Drizzle

Stuffed Filet of Cod

Stuffed w/Crab Imperial, Citrus Drizzle

Grilled Filet of Salmon

Over Wilted Spinach, Sauce Béarnaise

Escargots "Normandie Farm"

Snails Stuffed with Tomato and Mushroom Puree

Oysters on the Half Shell (6)

Chesapeake Bay Oysters on Ice

Baked Oysters Rockefeller (6)

Spinach, Beurre Blanc & Swiss Cheese, Bread Crumbs

Clams Casino

Steamed Mussels Mariniere

Steamed in White Wine, Fresh Thyme & Cream

Jumbo Shrimp Cocktail

Baked Califorina Artichoke

Stuffed with Swiss Cheese and Garlic Bread Crumbs Served with Sauce Hollandaise

Homemade Country Pâté

A Blend of Veal and Italian Sausage with Pistachios

Home-Smoked Salmon

Smoked Fresh, Traditionally Garnished

Lump Crabmeat Cocktail

Blackened Sea Scallops

Served over Wilted Spinach, Lobster Sauce

Lobster Bisque with Sherry

Baked Onion Soup au Gratin

Topped with Swiss Cheese

Chilled Gazpacho "Andalouse"

Tomatoes & Fresh Mozzarella

Fresh Basil & Virgin Olive Oil

Watercress & Endive Salad Vinaigrette

Belgium Endive, Walnuts, Gorgonzola & Pears

Spinach and Mushroom Salad

Served with Mandarin Orange and Roasted Pecans & Kalamatas, Balsamic Vinaigrette

Classic Caesar Salad

Baby Iceberg Wedge Salad

Topped with Procuitto Ham, Goats Cheese, Chopped Tomato & Red Onion, Shallot Vinaigrette

Fresh Asparagus Vinaigrette

Served with Sliced Portobello, Balsamic Vinaigrette

Roasted Vegetable Salad - Vegan Style

Roasted Garden Vegetables Served over Spring Greens, Virgin Olive Oil

Vegetarian Lasagna

Topped with Portobello Mushroom, Sauce Marinara

Blackened Stuffed Filet of Salmon

Stuffed with Jumbo Lump Crab Imperial, Sauce Béarnaise

Roasted Diver Sea Scallops

Fresh Roasted Sea Scallops Topped with Bacon, Scallions & Pine Nuts, Citrus Beurre Blanc

Jumbo Lump Crab Cakes

Sautéed and Served with Sauce Béarnaise

Escalope of Veal Francaise

Milk-Fed Veal with Capers & Citrus Beurre Blanc

Normandie Farm Crab Imperial

Baked Jumbo Lump Crab in Imperial Sauce

8oz Filet Mignon Grillé

Sauce Béarnaise

Filet Mignon Grillé, Stuffed w/Crab Imperial

14oz. New York Sirloin Strip Steak

Certified Angus Beef, Served with Béarnaise

Roast Prime Rib of Beef au jus

Tournedos of Beef "Henri IV"

Medallions of Tenderloin, Topped with Truffle Sauce, Finished with Béarnaise Filled Artichoke Bottoms

Chateaubriand "Bouquetiere", For Two

Surrounded by Fresh Garden Vegetables

Roast Rack of Lamb, Garlic Au Jus

Domestic Lamb, Carved Table Side, Surrounded by Garden Vegetables

Filet of Beef Wellingto

Tenderloin with Purée of Shiitake Mushrooms and Goose Liver Mousse, wrapped in a Light Puff Pastry, Served with Truffle Sauce

Brochette of Beef Tenderloin

Broiled, Marinated Beef Tenderloin with Vegetables, over Saffron Rice, Madeira Wine Sauce

Escalope of Veal "Oscar"

Thin Slices of Milk-fed Veal with Crabmeat Imperial, Fresh Asparagus. Béarnaise and Madeira Sauces

Fresh Veal Kidneys Sautéed Dijonnaise

Sauteed with Brandy Cream & Pommerey Mustard Sauce

Sautéed Calf's Liver

Topped with Caramelized Onions and Bacon Strips, Sauce Madeira

Roast Wisconsin Duckling

Half-Semi Boneless Duck with your Choice of Sauce: Raspberry and Walnut, Green Peppercorn or Bordelaise

Seared Swordfish Steak

Served Over Ratatouille, Sauce Bearnaise

Roasted Filet of Chilean Sea Bass

Garnished w/Gulf Shrimp & Cilantro, Beurre Blanc

Filet of Atlantic Salmon

Dijon Mango Salsa, Citrus Drizzle

Blackened Rainbow Trout

Citrus Beurre Blanc

Bouillabaisse a la Marseillaise

Traditional Fish Stew, Lobster Fume

Braised Domestic Lamb Shank

Hind Shank of Lamb, Braised in Red Wine

Chicken "Coq Au Vin"

A French Classic, Served with Fresh Garden Vegetables

Center Cut Pork Chops Grill"

14 oz Center Cut, Bone-In Chop Over Braised Red Cabbage, Fig Glaze

Fresh Sweetbreads de Veau "Meuniére"

Milk-fed Veal with Shiitakes, Calvados Cream Sauce