- Salmon En Papiote
salmon steak placed in a parchment wrap with
julienne vegetables, white wine, lemon rings and
herbs; baked to perfection.
- Stuffed Flounder Imperial
A generous portion of
flounder stuffed with crab and herb stuffing,
then broiled and garnished with creamy cheese
- Shrimp & Scallop Mornay
Tender shrimp and sea
scallops tossed with pasta, Mornay sauce and
seasonings then topped with fresh cheeses and
baked to a bubbling brown.
- Passionate Chicken
medallions sautéed in butter and tossed with
proscuitto ham and passion fruit sauce.
- Chicken Cordon Bleu
breast stuffed with gorgonzola bleu cheese and
country ham, lightly breaded and baked; then
garnished with mushroom supreme sauce.
- Mixed Grill (Chicken, Beef, Fish or Shrimp ~
choice of three)
and grilled or sautéed and topped with
béarnaise or demi glace. Lots of options and
- Roast Prime Rib or Beef (10 oz)
Topped with Au Jus and
- Veal Oscar (8 oz)
Medallion of veal topped with lamb crab meat,
asparagus and béarnaise sauce.
- Shrimp Putanesca
shrimp sautéed with tomatoes, garlic, black
olives, spinach, feta cheese and penne pasta.
- Surf & Turf
filet mignon grilled and garnished with white
cheddar and shittaki mushroom sauce; and served
with a lobster tail basted in garlic butter.
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