Carpaccio All Champagna

shaved slice of beef tenderloin marinated in olive oil, serve with sweet basil pesto, shallots, capers and toasted manicottes

Surprise Deartichauts

artichokes with grilled norwegian salmon and topped with melted herb cheese

Escargot Pernod

tender european escargot with pernod flambee and shallot cream sauce

Pate Du Chef

seasonal pate of the house, served with cornices and crusades

Shrump Parmigiana

fresh harvested gulf shrimp topped with marinara sweet basil parmesan and melted mozzarella cheese

Caesar Salad

for two crisp hearts of romaine served traditionally with garlic croutons and a dijon parmesan vinaigrette

Warm Earfalle Pasta Salad

grilled salmon, asparagus, sweet onion and bow-tie pasta with a lemon parmesan vinaigrette

Grilled Shrimp And Artichoke Salad

marinated gulf shrimp ad artichoke sweet onion and bow-tie pasta with vinaigrette

Spinach And Pancetta Salad

fresh, spinach, italian bacon ripe tomato and garlic croutons with a hot bacon dressing

Soup Du Jour

French Onion Soup

classical presentation with a garlic crouton and melted cheese crust

Tournedos Black And White

tender medallions of beef prepared traditionally with two sauces

Tournedos Oscar

pan seared tenderion topped with fresh alaskan king crab, tiges de asperge and fresh bearinase

Steak Diane

for two, brandy flan need medallions of beef, shallots and mushrooms in burgundy glaze

Mediterranean Lamb Chops

succulent marinated lamb grilled and served in a fresh herb glaze with artichokes mushrooms and ripe olives

Steak Au Poiver

pepper crusted ny strip steak i a green peppercorn and brandy glaze

Sole Meuniere

lightly breaded crispy saute filet of sole menagerie sauce with shallot, capers and white wine

Alaskan King Crab

sweet crab legs served steamed or grilled, accompanied by martie de berrie blanc

Saumon St Jacques

herb roasted filet of norwegian salmon, served on bed of spinach with a lithely curried cream sauce

Homard Roti Vivant

australian lobster tail with fresh herbs seasonal vegetables and warm martie de butter

St. Jacwues Saut A Leestragone

fresh sea scallops saute with mushrooms, tarragon, tomato, brown butter cream sauce and fettuccine pasta

Fettuccine Marsala

marsala style of fettuccine in a creamy alfredo sauce with cheese and black pepper

Eggplant Parmigiana

sauteed eggplant in a parmesan egg batter with cheese and tomato sauce

Angel Hair Pescatore

sweet sea scallops and languidness in a spicy provencal tomato sauce

Linguine Alle Vongole

succulent fresh baby clams serve din your choice of provencal tomato sauce or cream sauce

Spaghettini Al Pesto

fresh shrimp and baby clams tossed with sweet basil pesto