Mushrooms with Shrimp and Andouille Sausage, baked with Romano Cheese

Served with Spicy Honey Mustard Dip

Fresh made and baked to order with house made Butter Cheese

Served with Ginger Apricot Glaze

French Snails, Muenster Cheese, Tomatoes Concasse and Garlic Butter

Lightly breaded Oysters wrapped in Bacon, Fried, and served with Béarnaise Sauce

Two 4 oz. Crabs sautéed with Lemon Butter Sauce

Half Duck, deboned and served with Apple Dressing and Cherry Bing Sauce

Thin sliced, breaded, and stuffed with Spinach, Ricotta and Mozzarella Cheese

Two 5 oz. Tails, served with Spicy Honey Mustard Dipping Sauce

14 oz. Butterfly Encrusted, Sliced Almonds, served with Capers and Creamy Lemon Sauce

10 oz. thick cut, sautéed with Creamy Scotch Sauce with 2 Jumbo Shrimp, Roasted Peppers, Olives and Pine nuts

Choice of Red Spicy or White Wine Clam Sauce

10 oz. baked juicy and tender, served with Pineapple Beaure Blanc

Served with Cocktail Orange Sauce

Lobster Meat, Sundried Tomatoes, Olives and Mushrooms, creamy White Wine baked with Muenster Cheese
(No Side)

Cognac Coquelle Sauce

6 Jumbo Shrimp, with White Wine Garlic Butter Sauce

Lighty Crusted with Macadamia, baked and served with Lemon Butter

10 oz. thick cut, baked and served with Lemon Butter Sauce

Served with Ginger Apricot Glaze

Center cut chargrilled, served with Bernaise Sauce

5oz 23 | 8oz 38 | 10oz 49

Sauteed with Lobster and Crab Meat in Champagne Sauce

12 oz.Served with our US17 Steak Sauce

Sauteed with Onion, Mushroom, Kraut. Served over Spetzle

Breast of Chicken breaded and
sauteed, topped with mushroom and Butter Cheese, served with Red Wine Poached Apple Sauce

Medalion center cut dipped in Pistachio and Roquefort Cheese, topped with White Wine Chocolate Sauce

6 oz Filet Tips sauteed in Sour Cream Mushroom Brown Sauce, served in a Puff Pastry Basket

Pot Roast Beef marinated for 10 days. Served with natural Sweet and Sour Sauce

Prime cut sautéed in classic manner, served with White Wine Mushroom Sauce

Prime cut sautéed in classic manner, garnished with Lemon, Anchovies and Capers

Prime cut sautéed in classic manner, topped with two Sunnyside Up Eggs

Prime cut sautéed in classic manner, topped with Brown Creamy Mushroom Sauce

Prime cut sautéed in classic manner, baked with Creamy Butter Cheese

Served with Langostinos Mushroom Sauce

Regular or Decaf

Brewed Coffee 3.95

Dry Sherry | Port | Bristol Cream | Dubonet

Served in a Walnut Basket with Berries Topped with Whipped Cream