Fish

  • Crab Cake :
    Maryland lump crab cake sauteed served with remoulade sauce.
  • Salmon Danoise :
    White wine sauce with dill.
  • Haddock aux Amandes :
    Almond crust with citrus butter.
  • Swordfish Caribe :
    Roasted red pepper and garlic sauce.
  • Sea Bass Mediterranean Style :
    Served with a topping of diced tomatoes,  capers,
    black olives and herbs.
  • Scrod Basilic :
    Baked with a parmesan coating finished with a basil cream sauce.

Boneless Breast of Chicken

  • Pecan crust with a maple sauce
  • White wine sauce with mushrooms
  • Marinated with rosemary-orange sauce
  • Lemon-garlic with caper sauce
  • Veronique – cream sauce with grapes

Meat

  • Grilled :
    Sliced sirlion with a Pinot Nior sauce.
  • Prime Rib :
    Pork served sliced with apple cider reduction.
  • Pork Tenderloin :
     au Poivre Vert.
  • Veal St. Ann :
    Breaded scaloppini of veal with lemon cream,
    scallions, and prosciutto ham.
  • Beef Bourguignon :
    Pieces of beef braised in red wine served with a red
    wine sauce with mushrooms and onions.
  • Gigot d’agneau :
    Roast lleg of lamb au jus.
  • Cote de Veau :
    Veal short ribs slowly braised in white wine,
    lemon garlic demi-glaze.
  • Tournedos Royale : {additional charge}
    Filet mignon grilled with mushrooms and
    Bernaise sauce.

Vegetarian Selections
Available upon request

  • Eggplant Napoleon
  • Penn with Garlic Olive Oil :
    Diced tomato, zucchini and artichoke hearts.
  • Vegetable Pot Pie

Dessert Selections

  • Chocolate mousse cake
  • Strawberries and vanilla ice cream
  • Crème Brulee
  • Bread Pudding
  • Chocolate Pot de creme
  • Profiteroies

Lunch Selections
Lunch Includes : garden salad, entree, dessert, hot beverage, tip and tax.
Minimum of 20 people required. $19.00 per person all inclusive.

Fish

  • Sole Mediterranean : 
    Baked and finished with diced tomatoes, capers, olives and herbs.
  • Scrod Almondine :
    Almond crusted with citrus butter.
  • Haddock Caribe :
    Baked served with a roasted red pepper and garlic sauce.
  • Scrod Danoise :
    Baked served with a dill lemon cream.

Chicken

  • Veronique :
    Cream sauce with grapes.
  • Bourbon :
    Pecan crust with a maple bourbon sauce.
  • Sec :
    Panko crusted with lemon caper butter.
  • A L’Orange :
    Broiled with a rosemary orange sauce.

Meat

  • Pork Loin :
    Roasted served with a apple cider sauce.
  • Veal St. Ann :
    Breaded scallopine of veal with lemon cream, scallions,
    and prosciutto ham.
  • Daube Provencal :
    Pieces of beef braised in red wine with mushrooms,
    carrots and onions.