Menu

ENTREES

RACK OF LAMB (HALF/FULL)

$49

Baked with an herbs and mustard sauce.

FILET MIGNON

$45

Wrapped with bacon, and served with green peppercorns in a red wine.

BROCHETTE OF TENDERLOIN

$32

With mushrooms, sweet bell peppers, onions, tomatoes and bacon, served with a red wine sauce.

ESCALOPE OF VEAL

$29

Topped with wild mushrooms, prosciutto, and a white wine sauce.

ESCALOPE OF CHICKEN

$26

Sauteed chicken breasts in an apricot and ginger white wine.

SWEET RED PEPPER SHRIMP

$28

Served with a sweet red pepper sauce.

CURRY OF CHICKEN

$24

Sauteed with sweet bell peppers in a cream of curry sauce and a side of pickled cucumbers.

TOFU CURRY

$22

Sauteed with sweet bell peppers and eggplants in a cream of curry sauce and a side of pickled cucumbers.

STEAMED SALMON

$32

Topped with crabmeat and served with a cream of vermouth sauce.

SAUTEED SHRIMP AND SCALLOPS

$38

Served with artichoke heartes and mushrooms in a champagne cream souce.

SAUTEED SHRIMP CHAMPAGNE

$34

Served with artichoke heartes and mushrooms in a champagne cream souce.

SAUTEED VEAL CHOP

$45

Served topped with mushrooms, served with Medeira cream sauce.

SAUTEED LIVER

$33

Served with our signature homemade mustard sauce mix with herbs

ROAST DUCK

$36

Served with choice of raspberry (sweet) or red wine (savory) sauce.