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Menu

Entrees

Served with soup or salad, rice pilaf, vegetables and French bread

Steak Au Poivre

Pepper crusted NY strip in cognac with mushroom and green peppercorn.

Pork Chop

Butcher block 8oz pork chop with green apple and calvados compote

Shrimp Saint Tropez

Sautéed pink shrimp with onions in creamy mushroom champagne sauce and fried spinach

Chicken Montpellier

Sautéed breast of chicken in lemon butter sauce with fried spinach

Rack of Lamb

New Zealand seasoned rack of lamb with Bordeaux wine sauce

Chicken Piccata

Mushrooms in capered lemon butter sauce

Veal Piccata

Sautéed scaloppini of veal with mushrooms in lemon caper butter

Veal Madagascar

Sautéed scaloppini of veal in creamy mushroom and green peppercorn sauce

Chicken Saint Etienne

Potato crusted breast of chicken in lemon butter sauce

Chicken Marsala

Sautéed breast of chicken with mushrooms, onions in demi-glaze, Marsala wine

Filet of Sole Montpellier

Filet of sole napped in lemon butter with fried spinach

Shrimp Scampi

Sautéed in onions, bell peppers, mushrooms and tomatoes in garlic butter sauce

Salmon Meuniere

Pan seared or creole blackened salmon in white wine cream sauce

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