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Festive Tabletop

MP 

MENU À LA CART
 

APPETIZERS 

 

HALF GRAPEFRUIT 9.50 - BAKED AND TOPPED WITH HONEY COGNAC 

 

PÂTÉ MAISON 9.75 - SMOOTH DUCK LIVER SERVED WITH THREE POINT TOAST 

 

*SMOKED SALMON 16.50 - ACCOMPANIED WITH CHOPPED ONIONS AND CAPERS 

 

*OYSTERS ON THE HALF SHELL 21.50 - BLUE POINTS SERVED OVER A BED OF ICE 

 

*SILVER PLATE 21.50 - THREE COOKED SHRIMP, THREE SLICES OF SMOKED SALMON, AND THREE OYSTERS ON THE HALF SHELF 

 

OYTERS ROCKEFELLER 16.50 - COOKED OYSTERS TOPPED WITH SAUTÉED SPINACH AND CREAMY BÉCHAMEL 

 

ESCARGOT À LA BOURGUIGNONNE 14.00 -  BAKED WITH GARLIC BUTTER SAUCE 

 

*MARINATED HERRING 9.50 - SERVED OVER ICEBERG LETTUCE, ACCOMPANIED WITH SLICED ONIONS, CAPERS AND A SIDE OF SOUR CREAM 

 

SHRIMP COCKTAIL 16.50 - COOKED SHRIMP SERVED CHILLED WITH A SIDE OF COCKTAIL SAUCE 

 

COQUILLE ST. JACQUE 16.00 - SAUTÉED SCALLOPS IN A CREAMY SHERRY SAUCE WITH A POTATO RING 

 

CRAB STUFFED MUSHROOMS 19.75 - SAUTÉED MUSHROOMS IN WHITE WINE TOPPED WITH CRAB MEAT AND CREAMY BÉCHAMEL SAUCE 

 

PROSCIUTTO AND MELON 12.75 

 

 

SOUPS CUP 8OZ / BOWL 12OZ 

 

SOUPE À L’OIGNON  4.75 / 8.50 - FRENCH ONION SOUP 

 

COLD VICHYSSOISE 4.75 / 9.50 - CREAMY POTATO LEAK, SERVED COLD 

 

SOUP DU JOUR 4.75 / 8.50 

 

 

 

SALADS 

 

*CAESER SALAD SEVERD FOR TWO 18.50 

 

SALAD DE SAISON 5.50 - MIXED ROMAINE AND ICEBERG LETTUCE, SLICED TOMATO WADGE AND CHOICE OF DRESSING ( HOUSE VINAIGRETTE, THOUSAND ISLANDS, RANCH, CREAMY ROQUEFORT 1.00)

 

WILTED SPINACH SALAD SERVED FOR TWO 21.00 

 

PINE SEED SALAD 10.75 - SPINACH SALAD TOPPED WITH SLICED ONIONS, MUSHROOMS AND PINE SEEDS 

 

HEART OF PALM 11.50 

 

WATERCRESS SALAD 12.75 - WATERCRESS TOPPED WITH SLICED ONIONS, AND MUSHROOMS ( seasonal )

 

ARTICHOKE HEART VINAIGRETTE 9.25 

 

WHITE ASPARAGUS 12.5O ( seasonal )

 

 

 

CHEF SPECIALTIES ENTRÉE 

 

*STEAK AU POIVRE 42 - PEPPER STEAK TOPPED WITH PEPPER CORNS RED WINE BORDELAISE SAUCE 

 

SREAK MARCHAND DE VIN 42 - 12OZ SIRLOIN SERVED WITH RED WINE BORDELAISE  

 

 

* STEAK DIANE 49 - 7OZ TENDERLOIN, TENDERIZED VERY THIN AND SERVED WITH RED WINE BORDELAISE   

 

RIS DE VEAU 35.50 - VEAL SWEETBREAD, SAUTÉED WITH ARTICHOKE HEART AND MADEIRA WINE  

 

* TOURNEDOS ROSSINI 49.50 - 7OZ TENDERLOIN FILET WRAPPED WITH BACON, TOPPED WITH A SLICE OF PÂTÉ AND RED WINE BORDELAISE 

 

ESCALOPE DE VEAU OSCAR 39.50 - TENDERIZED VEAL LIGHTLY BREADED AND PAN FRIED, TOPPED WITH CRAB MEAT AND BÉARNAISE 

 

*GRENADINE DE BOEUF 49.50 - THREE 2.5OZ TENDERLOIN MEDALLIONS, SERVED WITH A SIDE OF BÉARNAISE 

 

*SADDLE OF LAMB 45.00 - HALF A RACK DEBONED, PAN SEARED AND BAKED SERVED WITH A SIDE OF BÉARNAISE 

 

*CHATEAUBRIAND 98.00 - BAKED SERVED FOR TWO, 20OZ TENDERLOIN AND SLICED SERVED WITH A SIDE OF BÉARNAISE 

 

*ENTRECÔTE MAÎTRE D’HÔTEL 85.00 - SERVED FOR TWO, 28OZ SIRLOIN GRILLED AND SLICED WITH A SIDE BÉARNAISE 

 

*RACK OF LAMB 90.00 - SERVED FOR TWO, FULL RACK BAKED AND BROILED WITH DIJON MUSTARD AND BREADED CRUST SERVED WITH A SIDE OF BÉARNAISE 

 

*MIXED GRILLED ÀL ANGLAISE 49.50 - COOKED TO PREFERENCE OF CHOICE FOR LAMB CHOP AND FILET MIGNON, PAN FRIED SWEETBREAD, GRILLED CHICKEN THING AND A SLICE OF BACON 

 

 

SEAFOOD 

 

LE TRESOR DE LA MER 49.50 - SAUTÉED SHRIMPS, SCALLOPS, AND HALF A LOBSTER TAIL, FLAMBÉED IN SHERRY WINE CREAM 

 

POACHED SALMON 29.75 - 7OZ TOPPED WITH HOLLANDAISE 

 

* CUISSES DE GRENOULLE 29.50 - PETITE FROG LEGS SAUTÉED IN LEMON, BUTTER AND  GARLIC 

 

DOVER SOLE MEUNIÈRE (MKP) - DOVER IMPORTED FROM HOLLAND, PAN SEARED AND TOPPED WITH LEMON BUTTER AND DEBONED 

 

LOBSTER THERMIDOR MKP - 1.5 LOBSTER TAILS, CHOPPED MUSHROOMS AND SAUTÉED WITH SHALLOTS IN CREAMY SHERRY WINE 

 

 

POULTRY 

 

CHAMPAGNE POULET 29.75 - CHICKEN BREAST SAUTÉED IN A CREAMY CHAMPAGNE SAUCE TOPPED WITH TRUFFLE 

 

DEMI POULET 25.00 - HALF A CHICKEN BROILED 

 

DUCK À L’ORANGE 35.75 - HALF A DUCK BAKED, TOPPED WITH GRAND MARNIER ORANGE SAUCE SERVED OVER A BED OF WILD RICE WITH RAISINS AND ALMONDS 

 

PASTAS 

 

FETTUCCINE PRIMAVERA 22.50 - HOMEMADE MADE ALFREDO TOPPED WITH VEGETABLES OF THE DAY

 

SHRIMP FETTUCCINE 32.50 - BLACK TRIGER SHRIMP SAUTÉED IN HOMEMADE ALFREDO 

 

FETTUCCINE DE LA MER 35.00 - SCALLOPS, U15 SIZE SHRIMP AND SALMON SAUTÉED IN CREAMY SHERRY WINE SERVED OVER FETTUCCINE 

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