Escargot Maison

marinated in provincial herbs and garlic butter sauce.

Baked Brie

young brie folded in pastry puff, baked and served with a bechamelle sauce.

Roasted Bell Peppers And Anchovies

fresh bell pepper roasted and marinated in seasoned olive oil served with anchovies.

Saumon Fume

nova scotia salmon served with toast and garnish.

Stuffed Mushrooms

stuffed with crab meat and herb seasoning topped with lobster sauce.

Fried Mozzarella

served with marinara sauce.

Fresh Calamari Mediteraneo

marinated in olive oil and herbs, breaded and fried, served with marinara sauce.

Greek Crab Sake

combination of crab, spinach, fetta cheese and herb seasoning blended together and served on a pastry shell with lobster sauce.

French Onion Soup

served with toasted bread and swiss cheese.

Creamy Vegetable Soup

medley of vegetables served in a cream sauce.

Minestrone Toscano

fresh crisp vegetables sauteed in olive oil, garlic, basil and beef consome.

Tortelini Soup

pasta sauteed in beef consome.

Ceasar Salad

Palm And Artichoke Salad

Mediterranian Salad

Fettucini Alfredo

fettuccini served in rich creamy parmesan.

Pasta Combination

combination of cannelloni, manicotti and pasta shell with pesto.

Ravioli St Tropez

cheese ravioli, served in a sun dried tomato with baby shrimp and crab meat.

Penne Au Saumon

penne pasta sauteed with saumon and green onions in a creamy vodka sauce topped with caviar.

Pasta Of Your Choice

meat sauce, marinara, pesto. garlic oil.

Linguine With Red Or White Clam Sauce

fresh little neck clams sauteed in white wine garlic sauce.

Pasta Pira

fresh vegetables sauteed in olive oil and garlic, basil and fresh plum tomatoes.

Lasagna Bolognese

old country recipe.

Pasta Au Fruit De Mer

shrimp, scallops, clams, and mussels steamed in a white wine sauce with garlic, fresh basil tomato and oregano.

Tortellini Boscaiola

tortellini pasta blended in a lite cream sauce with fresh mushrooms and ham.

Blanc De Poulet Campagnard

breast of chicken stuffed with mushroom put in a pastry puff, baked and served in a mushroom sauce.

Poulet Bordelaise

breast of chicken stuffed with spinach and chicken mousse, served in a red wine sauce.

Chicken Marsala

breast of chicken sauteed with mushrooms and marsala wine.

Chicken Florentina

breast of chicken sauteed in a lemon butter sauce, with capers. served on a bed of spinach.

Veal Piccata

sauteed in a lite lemon butter and caper sauce.

Veal Marsala

sauteed with mushrooms and marsala wine.

Veal And Scampi

sauteed with garlic and lemon butter sauce.

Saltimbocca Romana

veal topped with proscio1to ham and sauteed in a light white wine sauce.

Escalope De Veaux Nicoise

veal scallopinni, stuffed with ham and cheese, served with a creamy mushroom sauce.

Rib Eye Provencale

blackened in provencale herbs and served on a bed of green onions.

Filet Mignon Forestiere

tenderloin marinated in mustard. bread crumbs and herb seasoning, baked and sliced, served in a mustard peppercorn sauce.

Filet Mignon Bearnaise

8 oz. to 9 oz. filet served on a bed of crisp onions with bearnaise sauce.

New York Strip Au Poivre

12 oz. new york strip served in a peppercorn sauce.

Filet Franscati (9 Oz)

the best center cut served in a brown sauce with.