|
|
102 |
Confit Of Duck |
Chef's Specialty |
23.00 |
|
|
103 |
Calves Liver Pommery |
Sauteed With Sherry Vinegar & Pommery Mustard |
20.00 |
|
|
104 |
New Zealand Rack Of Lamb |
Encrusted With Dijon & Bread Crumbs; Served With A Rosemary Sauce |
27.00 |
|
|
105 |
New York Sirloin Au Poivre |
With Brandy, Black Pepper & Cream; Served With Mashed Potatoes |
27.00 |
|
|
108 |
Mediterranean Shrimp Stir-Fry |
With Roasted Plum Tomatoes, Black Olives, Capers, Artichoke Hearts, Garlic, & White Wine; Served Over Angel Hair Pasta |
21.00 |
|
|
109 |
Grilled New York Sirloin |
Served With Choron Sauce |
27.00 |
|
|
110 |
Sauteed Chicken Picatta |
With Butter, Lemon, Capers & White Wine |
19.00 |
|
|
111 |
Veal Lugano |
Breaded In Parmesan Cheese & Seasoned Bread Crumbs; Sauteed In Butter & Lemon |
20.00 |
|
|
112 |
Filet Mignon Bearnaise |
Choose From An 8 Oz. Or 12 Oz. |
0.00 |
|
|
113 |
Filet Of Sole |
Sauteed Meuniere Style Or Francaise |
20.00 |
|
|
114 |
Penne Pasta |
With Chicken, Vegetables, Gorgonzola, Parmesan, Olive Oil, Basil & Garlic |
19.00 |
|
|
115 |
Blackened Louisiana Catfish |
With Creamed Spinach & Mashed Potatoes |
18.00 |
|
|
116 |
Salad Entree With Salmon : |
With A Lime Tequilla Vinaigrette |
22.00 |
|
|
117 |
Pan Seared Sea Scallops |
With An Herb Beurre Blanc |
22.00 |
|
|
118 |
Cowboy Cut Prime Rib 20 Oz. |
Served With Onion Strings & A Roasted Garlic Butter |
34.00 |
|
|
119 |
Grilled Tournedos Of Beef |
With Melted Saga Bleu Cheese, Spinach & A Demi-Glaze Sauce |
27.00 |
