ENTREE INCLUDES:
Imported French snails prepared in garlic butter, fine herbs and brandy
Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy
Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese
Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine sauce
Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry
A tantalizing seafood trio: Coquille St. Jacques, Fresh fish du jour and Shrimp Provencal
The Whole Dover Sole sauteed in lemon butter, deboned tableside
Six ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy
Eight ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy
Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry
Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce
Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce
Two 4-ounce prime filets placed on crostinis served with a ragout of cremini, portebello, and oyster mushrooms.