Entrees
Gulf Shrimp Provencale sautéed with Garlic, Herbs, Tomato and Lemon 23
Grilled Atlantic Salmon with Bearnaise, SAuce Bordelaise 27
A Seafood Risotto of Jumbo Lump Crab, Scallops and Shrimp with sweet Carrots, English Peas and Aged Parmesan 34
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
