Première Assiette |
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| Cocktail de Crevettes Captiva Ice cold shrimp with a zesty remoulade sauce |
$ 9.50
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| Calamari Friture Fried squid served with hot oriental sauce |
$ 9.50
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| Pâté du Patron Duck liver pâté with sliced onion and cornichons |
$ 8.50
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| Truite Fumée Filet of smoked trout with a horseradish sour cream sauce |
$ 9.50
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| Salad Capri Vine ripened tomatoes, fresh mozzarella, Bermuda onion and kalamata olives finished with fresh basil |
$ 8.50
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| La Crème Canal Side A daily prepared vegetable bisque |
$ 4.50
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Poissions, Viandes et Volailles |
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| Thon Grillé Sesame crusted tuna, grilled medium rare with wasabi sauce |
$ 21.00
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| Escalope de Saumon Filet of salmon baked, champagne sauce and dill |
$ 20.00
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| Tournedous Sauce Bordelaise Filet mignon accompanied by a classical red win sauce |
$ 29.00
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| Bifteck au Poivre Joséphine N.Y. strip steak with black peppercorn sauce |
$ 28.00
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| Carré D’agneau Gastronomique Rack of lamb marinated with herbs de Provence |
$ 33.00
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| Médaillon de Veau l’Emincée des Bois Saute of veal in light cream with wild mushrooms |
$ 21.00
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| Côte de Porc Robert A regal cut of pork topped with herb bread crumbs, finished with balsamic mustard cream |
$20.00
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| Canard aux Fruits de Saison A daily specialty of the chef |
$ 25.00
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| Poulet Mediterranean Chicken breat sauteed in olive oil with diced tomatoes, artichoke hearts, kalamata olives, capers and fresh herbs |
$19.00
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| All Entrees include House salad, fresh vegetables and appropriate garniture. Prices are subject to change |
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