MUSSELS MARINIERE - 4.00
Sautéed with shallots, white wine, fish fumet, fresh herbs and cream butter

ESCARGOTS BOURGUIGNONNE - 6.50
With simple garlic butter, shallots and parsley

QUENELLES WITH SAUCE CARDINAL - 5.00
Poached fish dumpling with vegetables, white wine and a shellfish cream sauce

GAZPACHO ANDALUZ - 2.00
A recipe that originated in Spain with cucumbers, peppers and fresh herbs combined in a chilled tomato soup

POMPANO ALMONDINE - 12.00
Pan seared filet of pompano with lemon sweet butter, chopped herbs and toasted almonds

LOBSTER THERMIDOR - 18.00
Sweet lobster tail tossed with mushroom tarragon brandy and lobster cream, topped with parmesan cheese and baked in own shell, served over roasted red pepper coulis and parsley aioli

TOMATO PROVENCALE - 7.50
Vine ripened tomato stuffed with white wine and lemon poached scallops with roasted garlic aioli, celery, onion and fresh herbs

ROASTED CHICKEN SALAD - 5.50
Served with sliced cucumbers, tomatoes and boiled eggs

BEEF STROGANOFF - 14.00
Sautéed with red wine Espanola sauce, shallots and garlic, finished with sour cream over handmade pasta

CHICKEN OSCAR - 16.00
Pan seared boneless breast topped with crab meat, lemon butter volute and béarnaise

VEAL MARSALA - 18.00
Scaloppini with sliced mushrooms and veal reduction served over handmade pasta

CREAMED SPINACH - 3.00

SAUTEED SQUASH WITH RED PEPPERS AND ONIONS - 3.00

STEAMED BROCCOLI CROWN WITH BUTTER - 3.00