|
|
| |
Appetizers
Chilled Gulf Shrimp
Jumbo shrimp with lemon &
horseradish cocktail sauce 13
Shrimp De Jonghe
Jumbo shrimp sautéed in fresh garlic butter. Baked with garlic breadcrumb crust 14
Roasted Eggplant
Served with goat cheese and vodka sauce 14
Stuffed Portabella
Fresh portabella cap stuffed with crabmeat & shrimp. Served with champagne cream sauce 12
Flaming Cheese
Baked and flamed at your table
With brandy & lemon 9
Oysters Lafitte
Fresh baked oysters stuffed with crab, shrimp, scallions & herbs with béarnaise sauce 12
Artichoke Spread
Creamy blend of oven roasted
spinach & artichokes.
Topped with imported cheese 9
Stuffed Pastry
Puff Pastry filled with portabellas & gouda cheese
Served over spinach with port wine sauce 11
Chicken & Pasta
Chicken Parmigiana
Chicken breast covered in breadcrumbs
With rich marinara sauce, over linguine
Topped with mozzarella and baked 19
Athenian Chicken
Chicken breast grilled in olive oil, lemon & spices. Served with rice and vegetables. 19
Tortellini Italiano
Ricotta cheese filled tortellini in tomato cream sauce. With proscuitto and mozzarella. 18
Ravioli
Meat or cheese filled ravioli.
With rich marinara sauce. 17
Fettuccine Alfredo
Fettuccine simmered in Parmesan cream sauce. 17
Chicken 19 Shrimp 23
Chicken Tetrazzini
Chicken breast sautéed with mushrooms & onions in a white cream sauce
Over penne with baked mozzarella 19
Chicken Florentine
Sautéed chicken breast, spinach, champagne sauce
Choice of side dish 19
Stuffed Shells
Ricotta cheese & spinach filled shells
With rich marinara sauce 17
Baked Mostacolli
Mostacolli smothered in tomato cream sauce
Topped with mozzarella and baked 17
Angel Hair
Tossed in garlic & olive oil and roasted peppers 17
Chicken 19 Shrimp 23
Beef Specialties
Tournedos Parisian
Two medallions of beef tenderloin:
One topped with green peppercorn sauce
The other topped with béarnaise sauce
Served with roasted vegetables
Choice of side dish 36
Beef Wellington
Beef tenderloin coated lightly with mushrooms & shallots wrapped in puff pastry. Topped with port wine sauce . Served over a bed of spinach
Choice of side dish 37
Filet Diane
Beef tenderloin medallions sautéed with mushrooms, shallots, sherry & merlot sauce
Glazed with mustard & sour cream
Served with wild rice 32
Steak Au Poivre
New Your Strip rolled in crushed peppercorns
Topped with cognac demi-glaze
Choice of side dish 35
Filet Neptune
Filet mignon over fresh spinach and port wine sauce
Topped with crabmeat & béarnaise sauce 39
Steaks, Chops & Veal
Filet Mignon
Most tender cut of beef, Certified Angus
Char broiled or Athenian pan-fried
Regular cut 12oz 35 / Ladies cut 8oz 29
New York Strip
PRIME beef with a full-bodied texture
Char broiled to perfection 16oz 33
Veal Francaise
Tender medallions of veal, lightly egg battered and sautéed with shallots in white wine sauce
Served with linguine 24
Lamb Chops
Broiled Athenian Style
Ribeye
PRIME beef at its best. Well marbled for peak flavor, deliciously juicy
Regular cut 16oz 27 / Bone-in 24oz 44
Veal Piccata
Sautéed veal with lemon butter wine sauce
Served with fettuccine 24
Pork Chops
Thick, center-cut, bone-in pork chops 27
Seafood Selections
Lobster Tail
With drawn butter CMP
Mediterranean Salmon
Salmon stuffed with shrimp and vegetables
Topped with plum tomatoes, capers, black olives
and peppers 23
Sautéed Grouper
Sautéed grouper with roasted red pepper cream sauce
Served with vegetables 26
Shrimp and Scallops
Grilled jumbo shrimp & sea scallops in butter 27
Atlantic Salmon
Broiled with champagne dill sauce 21
King Crab Legs
Split, with drawn butter CMP
Coquilles St. Jacques
Sea scallops sautéed with mushrooms & fresh basil, in a creamy sauce topped with imported cheese & baked 26
Shrimp Provencal
Jumbo shrimp sautéed with shallots, garlic, plum tomatoes & mushrooms. Served with rice 24
Broiled Grouper
Broiled grouper with lemon butter
Served with vegetables 26
Orange Roughy
Broiled with tomato basil sauce 21
Specialties of the House
Surf and Turf
An elegant combination of Filet Mignon
And cold water lobster tail CMP
Coq au Vin
Classic French chicken breast & leg, slowly cooked in red wine with bacon, scallions, onions & mushrooms
Served with wild rice 23
Duck a la Orange
Slow roasted duck with orange sauce
Served with wild rice 28
Linguini Pomodoro
Linguine tossed with chunky plum tomato sauce, garlic, white wine and fresh basil 17 Chicken 19 Shrimp 23
Chateaubriand a Deux
Thick tenderloin, served with seasonal vegetables, béarnaise & port wine sauce CMP
Rack of Lamb for two
Fresh slow roasted rack of lamb, seasonal vegetables with roasted garlic wine sauce CMP
Seafood Newburg
Sautéed lobster, jumbo shrimp & sea scallops with fettuccine in lobster cream sauce 37
Gibson Chicken
Chicken breast sautéed with wild mushrooms and sun dried tomatoes, with sherry wine cream sauce
Served with wild rice 22
|
|
|
|
|
|
|
|
|
