Hours may fluctuate. For detailed hours of operation, please contact the store directly.
three fruit filled crepes prepared in this finest European tradition, topped with powdered sugar. Your choice of apple, strawberry, peach, or raspberry.
three crepes filled with cream cheese and topped with our raspberry sauce.
three crepes filled with sliced Turkey, Swiss cheese, and asparagus, covered with our dijon sauce.
three crepes filled with sliced haut, Swiss cheese and asparagus, covered with our Dijon sauce.
a delicate blend, made from scratch and seasoned to perfection. Served with a side of fresh fruit. Your choice of broccoil and cheese ham and bacon seafood cafe filled with roasted potatoes, sausage,
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white, pumpernickel, wheat, or rye
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boneless breast of chicken sauteed in butter mushrooms scallions, wine and a creamy dijon mustard sauce
sauteed chicken breast with mushrooms artichokes and a rosemary demi glaze sauce
tender chicken breast sauteed and irish with seedless grapes, toasted almonds, and a champagne cream sauce
roast half of duck, baked slowly then aged in its own juice. Served with a rich orange. Grand marnier sauce
selected tender breast of duck roasted crisp, served with a raspberry and chambord sauce
roasted slowly with peppers and rosemary, encrusted in grain mustard and served with rosemary sauce
aged tenderloin of beef chanbroiled to your order
as served in Europe tableside. Flambe tenderloin of beef, mushrooms, wine, shallots and demi-glace sauce
center cut of beef tenderloin, prepared tableside with peppercorns, butter and finished in a French cognac brandy sauce
tenderloin 12 oz. steak, grilled to order, then topped with peppercorn brandy sauce
lamb shank baked slowly in a red wine sauce with rosemary potatoes, carrots, celery and a touch of spanish brandy
oven roasted prime rib, slowly cooked to tender perfection and accompanied with a veal au jus.
medalions of beef tenderloin, sauteed and served topped with French pate and a rich brandy sauce
shrimp baked in butter with wine, shallots, fresh tomatoes capers, pimentos cream and dijon mustard
baked perch filled with caribbean spices garnish with an Island rum and banana beurre blanc
pan seared Salmon with sesame seeds topped with hoison and wasabi sauces
large scallops, broiled and served over a bed of artichokes and topped with a light garlic marsazzela cheese and marsala sauce
sauteed in butter, white wine, garlic, shallots, fresh lemon, red pimentos, fresh cream
sauteed then baked in a delicate shrimp sauce wth wine, green and red peppers, a touch of chili spice, garlic, saffron, clams and topped with large shrimp
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same as alfredo but served with tossed fresh sauteed vegetables in season
Tri color rotini pasta tossed in a garlic oil with mushrooms, tomatoes, artichokes, and asparagus finished with parmesan cheese
homemade custard baked with melted brown sugar. Served with whipped fresh cream and fruit
flambeed with a brandy and grand marnier sauce
prepared tableside with bananas, brown sugar, butter, banana liquer, rum, brandy, ice cream and whipped cream
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yellow layers soaked in kahula liqueur and filled with marscapone cheese then dusted with cocoa and real whipped cream
made with California carrots, pineapple nuts and real cream cheese filling
chocolate layers filled and covered wth caramel, coconut icing
simply irresible (3)
large guff shrimp and cocktail sauce
scallops baked in a shrimp and lobster sauce with scallions, red pepper, mushrooms and wine
accampanied with a raspberry compote and honey toasted almonds
prepared cafe style in a light garlic butter
pressed with seasoned gourmet lettuce served with cream cheese and toast points
a crock of piping hot soup baked golden brown with Swiss and grayere cheeses
shrimp in a delicate cream sauce, flavored with white wine and Spanish sherry
fresh Chef's daily soup
lettuce artichokes tomato hearts of palm asparagus and hard bolled egg served with vinaigrette dressing
crisp Romaine, croutons, tomato, anchovies oarnesab cgeesem abd creant Caesar dressing
tender spring mix tossed with mandarin begments, pineapples, raisins, toasted almonds, berries and coconut
fresh clipped baby spinach
medallions of veal, sauteed in butter, mushrooms, scallions in a rich marsala wine sauce
sauteed medallions of veal in butter, lemon, parsley and capers
the original, medallions of veal sauteed in butter, then topped with bearnaise sauce. Covered with a large shrimp, crab meat and asparagus spears
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.