DINNER   SPECIALS

 

STARTERS

  
Crispy buttermilk herb fried calamari with roasted red pepper coulis
8.95

 Smoked Trout Dip with grilled foccacia, red onions, capers and Kalamata olives.
8.50

 

ENTREES

Served with mixed green salad

 
Bouillabaisse: Our version of the classic French seafood stew. Shrimp, scallops, mussels, clams and fish in a light seafood 
broth flavored with saffron. Rouille sauce and grilled French bread served on the side.

25.95

Pesto crusted Rack of Lamb with a Merlot sauce, almond dried cherry couscous and eggplant caponata.
27.95

Steak Diane: Filet Mignon sautéed with mushrooms, Brandy, Dijon mustard and demi glace,
served with mashed potatoes and spinach/broccoli mousse.
 27.95

Curried Pan Roasted Duck Breast with apple/pear chutney, toasted pecan wild rice pilaf and glazed carrots.
23.95 

Crepes St. Jacques: Stuffed with scallops cooked in a creamy Sherry sauce and topped with Morney sauce,
served with scallion Basmati rice and green beans.
                                                                         20.95                                                                        

Salmon Picatta: sautéed with white wine, capers, lemon, mushrooms and butter, 
served with herbed linguini and garlic spinach.
22.95

Orange honey Glazed Grilled Mountain Trout with tricolor orzo and Sherry creamed leeks.
22.95

Linguini Chicken Carbonara: Grilled chicken, ham, green peas in a light parmesan sauce then tossed with linguini.
18.95

 Vegetarian Strudel: Yellow squash, zucchini, red onion, red pepper, mushrooms, green beans and roasted pecans
all wrapped in layers of phyllo pastry and baked until golden brown and 
served with toasted barley pilaf and red pepper coulis.
17.95

 

An 18% gratuity will be added to parties of five and more