STARTERS

FRENCH ONION SOUP 12___
Caramelized onion in a beef broth with red wine and cream sherry topped with garlic toast and melted Gruyere cheese

LOBSTER BISQUE 15
Homemade with lobster meat

TENDERLOIN CARPACCIO 22
Raw paper thin sliced and lean eye tenderloin meat topped with virgin olive oil, scallions, capers, pickled mushroom and shredded Parmesan cheese

ESCARGOT BOURGUIGNON 17
Traditional large French snails oven baked in garlic, shallots, Chardonnay and parsley butter, served
with grilled toast

BOUCHEE OF BRIE 18
Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear
with fresh raspberry and blueberry coulis

GRILLED OCTOPUS 22
Tender leg served with roasted pepper, onion, tomato and kalamata olive,
topped with balsamic glaze dressing

PATE DE FOIE GRAS 23
Duck liver pate served with grilled toast, cornichon and roasted onion

SALADS

GOAT CHEESE 19
Belgium endive, winter green, crumble goat cheese, Prosciuto di Parma, pine nuts pistachio and pecans topped with our orange blossom honey vinaigrette

CAPRICE 16
Fresh and roasted tomatoes, grilled baby onions, kalamata olives, fresh Mozzarella, basil, green onion in virgin olive oil and balsamic glaze

CAESAR 12
Our homemade dressing has been featured in a book named “In search of Caesar”

PASTAS

MEAT SAUCE 29
Ground tenderloin of beef, veal and sausage seared in a Cabernet wine and plum tomato sauce over linguine

LOBSTER RAVIOLI 31
Four handmade lobster dumplings topped with a lobster beurre blanc sauce

MEATS
All Our meats are imported from Creekstone Farm, Kansas

STEAK FRITES 36
Grilled 8 oz Prime skirt steak topped with Bearnaise butter served with French fries in truffle oil

BEEF BOURGUIGNON 36
Tender pieces of tenderloin meat slowly roasted with cipollini onion, mushroom, bacon and red wine, served over Penne pasta

FILET MIGNON AU COGNAC 53
Pan seared 8 oz center cut Black Angus tenderloin topped with a brandy cream sauce served with potato gratin and vegetable

__BONE IN RIB EYE _68_
Grilled 20 oz steak topped with Bearnaise butter served with garlic mashed potato and vegetable

DUCK A L’ORANGE 37
Seared duck breast topped with a blood orange Grand Marnier sauce served with garlic mashed potato and vegetable

VEAL AU CITRON 35
Scallopini of veal loin sauteed in lemon, butter, Chardonnay, mushroom and carrots served with linguine pasta

VEAL AU ROQUEFORT 38
Scallopini of veal loin sauteed in a creamy Roquefort sauce served with jasmin wild rice

VEAL CHOP FORRESTIERRE 55
Grilled 16 oz chop topped with a Brandy cream and exotic mushroom sauce, served with French fries in truffle oil

CHICKEN CORDON BLEU 38
Bell and Evans all natural boneless breast egg battered filled with Brie cheese and Prosciutto
topped with a Roquefort sauce served with garlic mashed potato and vegetables

SEAFOOD

CREPE AU FRUITS DE MER 36
Thin French pancake filled with scallop, shrimp and mushroom in a Brandy cream sauce baked with Gruyere cheese and topped with a lobster sauce

SHRIMP SCAMPI 36
Four wild jumbo shrimp sauteed in garlic butter, lemon and Chardonnay over linguine pasta

**DOVER SOLE ALMONDINE *62*
Imported sole pan seared in lemon butter with a side of citron beurre blanc sauce served with wild rice prepared table side

**ROYAL DE MER *61*
Six ounce Bahamian lobster tail. jumbo scallops, jumbo shrimp and clams sauteed in garlic oil and Chardonnay, served over a creamy risotto OR angel hair pasta

EXTRA SIDES 8

VEGETABLE TRIO

FRENCH FRIES

SAUTEED MUSHROOM

GARLIC MASHED POTATO

SAUTEED SPINACH

18% gratuity will be added to parties of 6 or more

Plate sharing for entrees $6, for salads $3

To all our patrons, due to the inflation cost of all products a 3.5 % credit card payment fee will be assessed