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Dinner Menu
Easter Sunday March 31st, 2013

Easter Sunday March 31st, 2013
12:00 PM - 3:00 PM

To Begin

Baked Brie Coated in Panko Bread Crumbs
Orange Merlot Sauce ..... 14

Roasted Portobelo Mushroom with Feta Cheese
Roasted Tomato Pecorino Cream ..... 10

Garlic Butter Sautéed Snails on Saffron Angel Hair
Spinach, Sun Dried Tomatoes, Basil & Macadamias ..... 14

Baked Garlic Butter & Basil Snails
In a Crock ..... 14

Seared Sea Scallops with Sautéed Spinach & Bacon
Frisée Napped with Green Peppercorn Béarnaise ..... 15

Fine Duck Liver & Peppercorn Paté
Tangerine Cherry Coulis & Traditional Garnitures ..... 10

Oak Smoked Norwegian Salmon Rosettes
Salmon Caviar & Traditional Garnitures ..... 15

Lump Crab Cakes on White Bean & Scallion Relish
Citrus Dill Mayonnaise ..... 16

Award Winning Roasted Tomato & Basil Bisque ..... 8

Homemade Soup of the Day ..... 7

Salads

All Entree Items Include our Complementary House Salad
These Specialty Salads May Be Ordered Instead

Add Warm Goat Cheese to your House Salad ..... 6

Baby Spinach & Frisée with Maytag Blue Cheese
Walnuts & Sun Dried Cherry
Kirshwasser Vinaigrette ..... 12

French Goat Cheese Rolled in Pistachios
Glazed with Lavender Honey & Mixed Greens
Citrus Pernod Vinaigrette ..... 13

Classic Caesar Salad with Gruyere Croutons ..... 8

Asian Style Caesar with Garlic Sesame Soy Sauce
Bean Sprouts & Crunchy Noodles, Cashews & Alfalfa Sprouts ..... 9

Pastas

Olive Oil & Garlic Sautéed Shrimp & Scallops
Roasted Roma Tomatoes, Spinach, Feta Cheese & White Wine
Lemon Saffron Angel Hair ..... 32

Fettuccine with Roasted Portobelo, Spinach & Sun Dried Tomatoes Aritichoke Hearts, White Wine, Manchego & Asiago Cream ..... 23

To add Sliced Grilled Chicken Breast .....6
To add Garlic Grilled shrimp.....12

Vegetarian Plate

Layers of Red Peppers, Eggplant, Zucchini & Portabelo
Baked with Brie & Wrapped in Phyllo
Roasted Tomato Pecorino Cream ..... 20 

Meats

Prime Filet Mignon Tips Diane
Mashed Potatoes
Classic Mushroom, Shallot, Brandy Sauce ..... 29

Spice Seasoned Certified Angus Filet Mignon
Green Peppercorn, Béarnaise and Cognac Bacon Sauce
Atop A Roasted Portobelo ..... 33

Braised Veal Scallopini with Banana & Walnut Risotto
Gran Marnier Infused Demiglace Sauce ..... 28

Pear, Brie & Walnut Stuffed Pork Loin
Bartlett & Poire William Sauce ..... 24

Lollipop Pork Chop over English Pea & Orzo Risotto
Wild Boar Bacon & Bourbon Cream ..... 28

Bistro Features

This is European-style cooking with robust earthy dishes and slow-cooked foods.
They are beautiful Old World creations made by our accomplished
Master Chef implementing classic cooking techniques.
These dishes are lovingly crafted each day and subject to availability.

Duck & Chicken

Crisp Roasted Long Island Duckling
Grand Marnier Orange Sauce..... 32

Free Range Chicken Breast
Lavendar Braised in Honey ..... 23

Fresh Seafood

Phyllo Encased Norwegian Salmon with French Goat Cheese
Lime Lobster Sauce ..... 29

Sweet Onion Crusted Fresh Red Snapper
Mango Strawberry & Mint Chutney .... 27

Local & Imported Daily Fish Creations ..... 27

Melange of Fresh Seafood
A Trio of Seafood - Each with a Unique Sauce ..... 28