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For Takeout

Soup & Appetizers

 Soup of the Day (7)
Cream of Mushroom Soup

French Onion Soup (7) [Not for Takeout]

Green Angel Hair Pasta (8)
sautéed with proscuitto, mushrooms, and parmesian cheese in a cream sauce.

Black Angel Hair Pasta (10)
sautéed with crabmeat and parmesian cheese in a cream of champagne sauce.

Escargot (10) [Not for Takeout]
baked in garlic butter, served on a bed of spinach, topped with Swiss cheese.

Oriental Noodles (7)
Topped with chicken, carrots, broccoli, peanuts, and tofu with a sesame dressing.

Black Lobster Ravioli (9)
Three large raviolis in a champagne cream sauce. (split between two people is $12 for four raviolis)

Salads
(all salads are $6)

Caesar Salad
with garlic croutons, in a creamy anchovy dressing.

Bibb Lettuce
tossed in a sherry vinaigrette dressing.

Mixed Greens
with garlic croutons and red onions, in a sherry vinaigrette dressing.

Baby Spinach
tossed with mushrooms, bacon bits, in a sherry vinaigrette dressing.

Snow Peas
with mushrooms, and served in a sesame dressing.


Entrees 

Curry of Chicken (18)
sautéed with sweet peppers and pine nuts in a cream of curry sauce.

 Tofu Curry (16) Unavailable

sautéed with sweet peppers and eggplant in a cream of curry sauce.

 Brochette of Tenderloin (28)*

with mushrooms, sweet peppers, onions, tomatoes and bacon in a red wine sauce.

 Rack of Lamb (37)*

baked with herbs and served with a mustard sauce.

 Sweet Red Pepper Shrimp (21)

served with a sweet red pepper sauce.

 Escalope of Chicken (20)

sautéed chicken breasts with apricot and ginger in a white wine sauce.

 Filet Mignon (35)*

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

 Roast Duckling (27)

half of a duckling with seasonal fruit sauce.

 Escalope of Veal (25) 

topped with wild mushrooms, procuitto, and a white wine sauce.

 Fish of the Day ($$) 
please refer to specials

Specials


Soup of the day

Cream of Mushroom Soup (7)

 Appetizers

Sautéed Oysters (16) (unavailable)

Served on a bed of steamed spinach with a cream of vermouth sauce.

 

Entrees

Steamed Salmon (26)

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

Baked Rainbow Trout (26)

Stuffed with sundried tomatoes, mushrooms, and spinach with a red burgundy sauce.

Sautéed Barramundi (27)

Served in a scallion and ginger sauce.

Sautéed Shrimp and Scallops (31)

Served with artichoke hearts and mushrooms in a champagne cream sauce.

Sautéed Veal Chop (35)

Served with mushrooms in a Madeira wine cream sauce.

 



Desserts

Please see original Menu and ask for availability.



Call and ask for our specials.