Entrees
Gulf Shrimp Provencale sautéed with Garlic, Herbs, Tomato and Lemon 23
Escalope de Veau, Provimi Veal Scallops, Sherried Pan Juices 24
Grilled Breast of Muscovy Duckling, Leg Confit, Burgundy Poached Pear, Citrus Glaze and it’s Shepherd’s Pie 26
Roast Rack of Young Lamb with Rosemary and Thyme, Port Wine Glaze 36
Mesquite Grilled Provimi Veal Chop with a Madeira reduction 36
