• Butterflied Leg of Lamb - With crushed peppercorns & fresh mint pesto
  • Fettucini Amatriciana - Chef’s fresh pasta tossed with roasted plum tomatoes, seasoned spinach & Asiago cheese
  • Fettucini Isabelle - Tossed with sesame marinated chicken, green peppercorns & fresh pesto
  • Georgia Pecan-Breaded Chicken Breast - With sauteed apples & Calvados sauce
  • Smoked Mussel-Stuffed Sirloin Beef - Accented with Sauce Robert
  • Veal Saltimbocca - With Mozzarella, fresh sage & grilled tomatoes
  • Chicken Francaise - Dipped in egg, chopped parsley & grated parmesan, sauteed & finished with a light meuniere
  • Prime Ribs of Beef - With chasseur bordelaise, onion confit & fresh horseradish
  • Swordfish Provencale - Center cut, grilled the braised in a mild herbed red sauce
  • Pasta Paracucchi - Chef’s fresh pasta with roasted garlic, warm guacamole & crispy bacon
  • Brochette of Beef & Vegetables - Sirloin of beef marinated & skewered with fresh vegetables
  • Braised Rabbit - Flamed in Midori with quartered mushrooms
  • Bracciole - Top sirloin of beef wrapped around Chef’s seasoned garlic sausage in a light tomato sauce
  • Norwegian Salmon - Wrapped in maple smoked bacon & sauteed in olive oil - finished in jus au natural
  • Veal California - Sauteed scaloppine with grilled avacado & a garnish of fresh basil
  • Chicken Fleurs de Lis - Braised breast of chicken beset with a mosaic of julienned fresh vegetables
  • Thai Fire Shrimp - with roasted peppers & grilled artichokes

  • Cornish Game Hen - With jus au natural & fresh oregano
  • Seafood Fra Diavolo - Poached in a delicate mainara
  • London Broil - Marinated, then grilled & finished with a mushroom bordelaise sauce
  • Roasted Canada Goose - Complemented with a five-peppercon sauce
  • Steak Diane - New York Strip Sirloin draped in a hearty dijonaise sauce
  • Brochette of Shrimp - Grilled & Basted with butter & garlic
  • Prime Ribs of Beef - With fresh horseradish & jus au natural
  • Chicken Marsala - Breast of chicken with quartered mushrooms, roasted tomatoes, garlic & marsala wine
  • Grilled New York Sirloin - New York Sirloin with fresh herbed butter & crispy pancetta
  • Bouillabaise du Chef - With the chef’s choice of fruits du mer
  • Patsa Primavera - Chef’s fresh spinach pasta blended with seasoned vegetables, cream & grated cheese
  • Beef Chasseur Rossini Champignons - Tenderloin of beef impressed with crushed peppercorns on pheasant liver
    pate, complemented with shitake mushroom bordelaise
  • Classic Chicken Oscar - Breast of chicken topped with fresh Main crabmeat, fresh asparagus & a classic French
    taragon bearnaise
  • Fresh Maine Lobster Claws - A chilled plate garnished with fresh fruit & a wedge of cheese & crackers
  • Mr. Steak Paillard - Sirloin of beef grilled then flamed in reduced red wine, complemented with sauteed onions,
    colored peppers & quartered mushrooms
  • Corn Beef & Braised Cabbage - Center cut from brisket, complemented with sauteed apples & golden raisins
  • Chicken Breast Cacciatore - Seared, then braised, with grilled colored peppers, roasted garlic, mushrooms & tomatoes on a bed of fresh pasta
  • Traditional Irish Stew - Slow roasted lamb with pan drippings, fresh vegetables tournee & potatoes on a bed of chef’s egg noodles
  • Lemon Chicken Francaise - Breast of chicken dipped in a fresh herbed egg mixture, sauteed and finished with a classic Meniere sauce