Choose three cheeses from our international selection below. Samplers include crackers and fruit. Swiss, Provolone, Cheddar, Brie, Danish Blue, Smoked Gouda, Herbed Chevré, Port Salut, Huntsman Cheddar

The chef's special crab salad on warm puff pastry, with Mandarin orange, mango, avocado, tomato, Raspberries and a raspberry vinaigrette

Farm-raised snails sautéed with lemon, garlic, butter, shallots and white wine

Grade ahudson valley duck liver, pan seared and served with a pear william demi-glace with mushrooms

Duck and pork pâté served with cornichons, capers and onions

Sautéed button mushrooms with smoked salmon and feta cheese, finished with herbs and white wine

Sautéed shrimp, scallops, lobstermeat, baby spinach and tomato allrolled in french crepes topped with a champagne cream sauce

Marinated shrimp served with a mediterranean cocktail sauce and avocado

Norwegian smoked salmon with sliced red onion, capers and cream cheese, served with assorted crackers

Baked napoleon, slices of tomato, buffalo mozzarella cheese and kalamata olives. served with balsamic vinaigrette and olive oil, and garnished with fresh basil

With puff pastry cap

With melted cheese cap

Baby field mix, with cucumber, tomato, corned beef, red onion and danish blue cheese, served with black peppercorn raspberry vinaigrette

Romaine lettuce tossed in caesar dressing, with kalamata olives, parmesan cheese and croutons.

Romaine lettuce with diced chicken, bacon, boiled egg, tomato, avocado and crumbled danish blue cheese.

Romaine lettuce tossed in original greek vinaigrette, garnished with feta cheese, red onion, sundried tomatoes, kalamata olives, cucumber and tomato

Baby field greens with avocado,mango,tomato, and feta cheese, served with oriental sweet chili vinaigrette

Baby field greens with fresh pears, crumbled danish blue, roasted pecans & our blueberry port dressing

Baby spinach with strawberries, honey roasted peanuts, candied walnuts, red onion and a poppy seed vinaigrette

With sautéed mushrooms, shallots, fennel, and tomatoes, finished with a touch of Pernod and cream

Pacific salmon baked in parchment paper with carrots, celery, shallots, white wine, scallions, herbs and chardonnay cream

Gulf red snapper filet with herbs de provence and chef arturo's lemon butter and white wine sauce

Oven roasted trout stuffed with crab meat and crowned with a delectable champagne cream sauce

Jumbo gulf shrimp filled with a delightful crab meat stuffing served with linguini pasta in a garlic cream sauce

Shrimp sautéed with shallot, garlic, green olives, tomatoes and white wine

Chicken breast, roasted and served with mushrooms in a Dijon mustard cream sauce.

Served with a delicious raspberry pinot noir sauce

A slow roasted, farm raised duck breast served with a grand marnier sauce.

2 4 oz. portions of grilled pork tenderloin wrapped in apple wood smoked bacon, topped with a blueberry and fresh pear demi-glace sauce.

Porkosso bucco in a tomato and herb sauce topped with a gremolata (lemon zest, parsley and lemon juice)

Roasted rack of lamb served with apple mint jelly and your choice of a cabernet reduction sauce or a black pepper corn demi-glaze

Sixteen ounce beef tenderloin, grilled and served with Béarnaise and Bordelaise sauce - Serves two

An eight ounce filet of beef tenderloin, grilled and flambéed with Cognac topped mushrooms and finished with a Cabernet Sauvignon reduction

Grilled tournedos of beef tenderloin crusted with amelting coat of St. Andre cheese. Splashed with a port wine sauce

Grilled beef tenderloin cut lengthwise and topped with a chirmol sauce. Served with grilled cebollitas (green onions), chorizo and gallo pinto (rice and red beans)

Danish Blue cheese, served with a Cognac Pinot Noir sauce

Brandied black pepper corn sauce finished with a touch of cream

Red wine, bone marrow, shallots and mushrooms

Clarified butter, egg yolks, tarragon and white wine

Cabernet Sauvignon reduction

Finely chopped parsley, minced garlic, olive oil, oregano, vinegar, and red pepper flakes.

Bananas tossed in butter, brown sugar, banana liqueur and dark rum, served in a martini glass over vanilla ice cream

French bread mixed with grated chocolate and baked with coffee flavored liqueur, vanilla and almond extracts. Served with chocolate sauce and crème Anglaise

A rich vanilla custard base with a caramelized sugar topping. Served in a ramekin with fresh berries

Everyones favorite à la Chef Arturo! Topped with whipped cream

(Requires 15minutes preparation) A light baked cake made with egg yolks and beaten egg whites combined with chocolate or Grand Marnierliqueur. Served in a ramekin with crème Anglaise

Ladyfinger cookies dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. Absolutely divine!

Coffee Regular and Decaffeinated

Chilled water infused with garden fresh aromatic herbs

Baby field greens with avocado, mango, tomato and Feta cheese, served with a slightly spicy oriental sweet chili vinaigrette

Romaine lettuce tossed in Caesar dressing, with Kalamata olives, Parmesan cheese and croutons

Romaine lettuce with diced chicken, bacon, boiled egg, tomato, avocado and crumbled Danish Blue cheese

Roasted turkey, Swiss cheese, avocado, bacon and Thousand Island dressing on toasted marble rye bread

Grilled Provolone cheese on a focaccia bun with avocado, lettuce, tomato and onion

Roasted turkey, Dorset Drum cheddar on a baguette with cranberry horseradish sauce, lettuce, tomato and onion

Coffee Regular and Decaffeinated

Chilled water infused with garden fresh aromatic herbs

Choose from three cheese from our international selection below. Samplers include crackers and fruit. Swiss, Provolone, Cheddar, Brie, Huntsman Cheddar, Danish Blue, Smoked Gouda, Herbed Chevré, Port Salut

The chef's special crab salad on warm puff pastry, with Mandarin orange, mango, avocado, tomato, Raspberries and raspberry vinaigrette

Farm raised snails sautéed in lemon garlic butter sauce finished with white wine

Duck and pork pâté served with cornichons, capers, red onion, cream cheese and crackers

Sautéed button mushrooms with smoked salmon and goat cheese, finished with a lemon butter sauce

Marinated shrimp served with Mediterranean cocktail sauce and avocado

Norwegian smoked salmon with sliced red onion, capers, cornichons and cream cheese, served with crackers

Baked Napoleon, slices of tomato, Buffalo mozzarella cheese and Kalamata olives. Served with balsamic vinaigrette and olive oil, and garnished with fresh basil

Portobello mushroom stuffed with sautéed leaks, apple, red pepper and asparagus topped with a capers vinaigrette

with puff pastry cap

with croutons and melted cheese cap

A selection of gourmet cheeses, finely grated and folded into French custard and baked in a flaky crust. With bacon (Lorraine), or spinach (Florentine). Served with fruit

Enjoy a trilogy of selected red, white or rosé wines from our extensive wine portfolio. Ask your server about today's wine flight specials

Baby field mix, with cucumber, tomato, corned beef, red onion and Danish Blue cheese, served with black peppercorn raspberry vinaigrette

Romaine lettuce tossed in Caesar dressing, with Kalamata olives, Parmesan cheese and croutons

Romaine lettuce garnished with tomato, cucumber, Kalamata olives, and sliced red onion with your choice of chicken salad or crab salad or any combination

Romaine lettuce with diced chicken, bacon, boiled egg, tomato, avocado and crumbled Danish Blue cheese

Romaine lettuce tossed in original Greek vinaigrette, garnished with Feta cheese, red onion, sundried tomatoes, Kalamata olives, cucumber and tomato

Baby field greens with avocado, mango, tomato, and Feta cheese, served with oriental sweet chili vinaigrette

Baby field greens with fresh pears, crumbled Danish Blue, roasted pecans & our blueberry port dressing

Baby spinach with strawberries, honey roasted peanuts, candied walnuts, red onion and a poppy seed vinaigrette

Grilled Provolone cheese on a focaccia bun with avocado, lettuce, tomato and onion

Chicken salad with Swiss cheese, lettuce, tomato and onion on a croissant

Grilled chicken, turkey, ham, Swiss and American cheese, bacon, lettuce, tomato and mayo on a multigrain bread

Our homemade crab cake served on English muffin with lettuce, tomato and remoulade sauce

Roasted turkey, Swiss cheese, avocado, bacon and Thousand Island dressing on toasted marble rye bread

Roasted turkey, cheddar and cranberry horseradish sauce on a baguette with lettuce, tomato and onion

Corned beef, sauerkraut, Thousand Island dressing and Swiss cheese on toasted marble rye bread

Beef tenderloin tips sautéed with mushrooms and tomato in a red wine sauce

Sautéed chicken breast in white wine sauce

A four ounce filet, with red wine sauce and gulf shrimp

Gulf red snapper, oven roasted and topped with a light tomato basil sauce with a touch of cream

4 oz. pork tenderloin wrapped in apple wood bacon and grilled. Served with a blueberry pear demi-glace

Shrimp sautéed with shallot, garlic, green olives, tomato and white wine

Sautéed shrimp and vegetables in white Wine cream sauce on a bed of linguine

Sliced bananas tossed in butter, brown sugar, banana liqueur and dark rum, served in a martini glass over vanilla ice cream

French bread mixed with grated chocolate and baked with coffee flavored liqueur, vanilla and almond extracts. Served with chocolate sauce and crème Anglaise

Rich vanilla custard base with a caramelized sugar topping. Served in a ramekin with fresh berries

Key lime pie à la Chef Arturo. Everyone's favorite! Topped with whipped cream

(Requires 15 minutes preparation) A light baked cake made with egg yolks and beaten egg whites combined with chocolate or Grand Marnier liqueur. Served in a ramekin with crème Anglaise

Ladyfinger cookies dipped in coffee,then layered in a whipped mixture of Chef Arturo's magic ingredients, and favored with liquor and cocoa

Orange, Grapefruit, Cranberry, Tomato

Chilled water infused with garden fresh aromac herbs

Two toasted English muffins topped with Canadian bacon, poached eggs and Chef Arturo's marvelous hollandaise sauce. Served with fresh fruit.

A fluffy 3 egg omelee stuffed with your choice of three fillings. Ham, Sausage, Turkey, Smoked Salmon, Onion Mushrooms, Bell Peppers, Tomato, Cheese

Four French toast triangles dusted with a delicate cinnamonpowered sugar served with a sausage pay, fruit and syrup in the side.

Romaine letuce tossed in Caesar dressing with Kalamata Olives, Parmesan cheese, and croutons.

Romaine leuce tossed in original Greek vinaigree, garnished with Feta cheese, red onion, sundried tomatoes, Kalamata Olives, cucumber, and tomatoes.

Baby field greens, mango, avocado, tomatoes, and Feta cheese, served with oriental sweet chili vinaigrete.

Chicken salad with Swiss cheese, leuce, tomato and onion on a croissant.

Grilled chicken, turkey, ham, Swiss and American cheese, bacon, letuce, tomato and mayonnaise on a multigrain bread.

Roasted turkey, Swiss cheese, avocado, bacon, and Thousand Island dressing on toasted marble rye.

A selection of gourmet cheeses, finely grated and folded into French custard and baked in a flaky crust. Served with fruit.

Served with mashed potatoes, gravy, vegetables, and horseradish cream. Limited availability.

Beef tenderloin tips sautéed with mushrooms and tomato in a red wine sauce.

Beer battered cod and fries served with French or waffle fries.

Red Snapper cooked in parchment paper with Kalamata olives, tomatoes, scallions, lemon slices, and fresh herbs. Served with rice and vegetables.

Poached, shredded Salmon on a bed of fresh lettuce, bell pepper, and cherry tomatoes, drizzled with balsamic vinaigrette.

Four ounce pork tenderloin wrapped in apple wood smoked bacon, served with a pear and blueberry demi glaze.