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All Entrees are served with potato or risotto and vegetable of the day.
Saumon Aux Epinard |
$18 |
| Grilled Salmon filet topped with shallots and fresh spinach topped with creamy white wine sauce. |
Sole Amandines Au Grand Marnier |
$16 |
| Filet of Sole sautéed with sliced almond and flambéed with Grand Marnier, parsley and a dash of cream. |
Supreme De Poulet Aux Truffles |
$15 |
| Breast of Chicken topped with light-cream sauce with Black Truffle and caramelized leek and walnut paste. |
Medaillon De Boeuf Aux Poivre Vert |
$19 |
| Prime beef tenderloin medallions, sautéed with shallots, green peppercorn and cognac. Topped with dash of mustard and cream. |
Agneau Persillade |
$20 |
| NZ Rack of Lamb topped with herb crust and topped with Marsala Wine Sauce. |
Veau Wellington |
$20 |
| Rack of Veal rolled with duxelles mushroom and herbs, wrapped in puff pastry with Port Wine Sauce. |
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