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Salmon Danoise
White wine sauce with dill
Haddock aux Amandes
Almond crust with citrus ginger sauce
Swordfish Caribe
Roasted red pepper garlic sauce
Seabass Mediterranean Style
Baked with topping of diced tomatoes, capers, black olives and herbs
Fruites de Mer
Shrimp and scallops baked in cream sauce finished with guyere cheese
Chicken Boneless Breast
- Pecan crust with maple bourbon sauce
- White wine sauce with mushrooms
- Apple cider cream sauce
- Marinated with rosemary-orange sauce
- Lemon-garlic with caper sauce
- Filled with goat cheese and spinach
Pork Loin au Cidre
Roasted with apple cider sauce
Tenderloin Tips
Served with a maderia mushroom demi-glace
Bistro Steak
Grilled & sliced w/ pinot noir sauce.
Veal St. Ann
Breaded scallopine sauteed, light lemon cream with scallions and prosciuto
Prime Rib au juis
Roast Tenderloin
Served with Bernaise sauce
Filet au Roquefort
Grilled filet mignon, topped with Roquefort and port sauce
Grilled Sirloin of Beef
Served with maitre d' hotel butter
Grilled Sirloin of Beef Forestiere
Finished with red wine sauce and portabello mushrooms
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All dinners are served with soup, salad, fresh vegetables,
potatoes or rice, dessert and coffee.
Vegetarian selections are also available
Eggplant Napolean
Penn with garlic oliveoil, diced tomato, zucchini and artichoke
Vegetable Pot Pie
Prices are subject to change.
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