a La Carte

Les Hors d'Oeuvre


Pate Maison


Smoked Salmon


Silver Plate

Comes with cooked shrimp, raw oysters, and smoke salmon over ice.


Shrimp Cocktail


Oysters on Half Shell


Escargots a la Bourguignonne


Oysters Rockefeller


Coquille St. Jacques


Jumbo Mushrooms stuffed with Crab


Hareng au vin blanc

Marinated Herring


Demi Pamplemouse, glace

Fresh half grapefruit glazed with honey cognac


Prosciutto and Melon


Les Potages

Soup a l'Oignon gratinee

12oz Bowl (8oz Cup - $4.75)


Soup du jour

12oz Bowl (8oz Cup - $4.50)


Vichyssoise Froide

12oz Bowl (8oz Cup - $4.75)


La Verdure du Jardin

Caesar Salade, for two


Salade de Saison

Dressings: 1000 Islands, House(Oil+Vinaigrette), Ranch, Roquefort($1.50 extra)


Feuilles dEpinard en Salade, for two

Wilted spinach greens, crisp bacon


Heart of Palm


White Asparagus


French Mushrooms, Watercress, Onion


Coer d Artichauds Vinaigrette


Spinach, Mushroom, Onion w/Pine Seed



Steak au Poivre/Steak Marchand de Vin

12oz Sirloin, bordelaise sauce, choice of peppercorn


Steak Diane

7oz tenderloin, tenderized and served with bordelaise


Ris de Veau

Veal sweetbreads sautéed and served with artichokes, mushrooms, in Madeira


Tournedos Rossini

7-8oz Tenderloin filet, bacon wrapped, topped with house made pate and bordelaise


Escalopes de Veau "Oscar"

Tenderlized Veal sautéed, topped with crab legs, asparagus, served with béarnaise sause


Grenadine de Boeuf, sauce Bearnaise

three 2.5oz tenderloin medallions, served w/bearnaise


Selle dAgneau, Bearnaise

Saddle of baby lamb


Chateaubriand bouquetiere

9-20oz tenderloin, baked, sliced, and served with bearnaise


Double Entrecote Maitre d Hotel

28oz sirloin, grilled, sliced, and served with bernaise


Carre dAgneau, Jardinier

full rack, baked and broiled with a dijon breaded crust, served with bearnaise


Mixed Grill a L'Anglais

diversely prepared lamb chop, sweetbread, filet mignon, chicken thigh, bacon strip



Les Tresor de la Mer


Saumon poche, Sauce Mousseline

Poached Salmon Darne, Mousseline Sauce


Cuisses de Grenouille a la Facon du Chef

Petite frog legs with garlic butter sauce


Sole de Dover Belle Meuniere

Dover Sole, sautéed in lemond butter


Lobster thermidor




Champagne Poulet

Breast of Chicken with champagne sauce and truffles


Duck a l'Orange

half a duck, baked, flambeed in Grand Marnier, served with orange sauce over wild rice


Demi Poulet

Half Broiled Chicken, No Sauce



Grand Marnier Souffle


Demi Lune a la Ritz


Creme Brulee


Cerise Jubile








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