Dinner Menu
Hors d’Oeuvres
| Hors d’Oeuvres | Price |
|---|---|
| Escargots de Bourgogne | 18 |
| San Francisco Bay Shrimp Cocktail | 14 |
| Le Paté en Gelée à la Française | 19 |
| Cuisse de Grenouilles (Frog Legs – Three pieces) Bordelaise (with white wine sauce) or Provençale (with tomato) |
20 |
| Prawns Sauté (Three pieces) Bordelaise or Provençale |
23 |
| Quiche Lorraine (Served warm) | 9.5 |
| Crab Cake with Rock Shrimp | 20 |
| Salmon Tartare Lemon verbena oil and housemade croutons |
16 |
| Sweetbreads In a Madeira cream sauce |
20 |
Potage du Jour
| Potage du Jour | Price |
|---|---|
| Soupe à l’Oignon au Gratinée | 12 |
| Specialty Soupe ~ Tomato Bisque (Gluten free, vegan and non-GMO) | 10 |
Salades
| Salades | Price |
|---|---|
| Hearts of Romaine with bleu cheese dressing and red onion | 15 |
| “Jackie Salad” Butter lettuce, South American hearts of palm and bay shrimp with house vinaigrette |
16 |
| Caesar Salade for Two ~ Tableside With fresh garlic, homemade croutons and romaine lettuce |
30 |
| Our Famous Creamy Dijon Salad Dressing 375ml (To Go) | 12 |
Les Entrées
Includes BOTH Soupe du Jour and Salade Verte
| Speicalities of the House | Price |
|---|---|
| Carré d’Agneau Persillé Rack of lamb with herbs de Provence and demi-glace sauce | 52 |
| Filet de Boeuf Wellington Tenderloin of beef en croute with duxelle and Madeira sauce | 50 |
| Poultry | Price |
|---|---|
| Demi Canard a l’orange BRAISED half duck, slowly simmered and served with an orange sauce | 42 |
| Poulet Marco Polo Boneless breast of chicken sautéed with onion, mushrooms, brandy cream sauce | 39 |
| Le Coq au Vin Forestière Braised chicken with Burgundy wine, bacon and mushrooms | 37 |
| Broiled Chicken, Maitre d’hotel Garlic herb butter roast half chicken | 36 |
| Veal | Price |
|---|---|
| Ris de Veau Financière Sweetbreads sautéed mushrooms, onions, olives in Madeira wine, cream sauce | 40 |
| Escalope de Veau Dijonnaise Grenadine of veal with Dijon mustard sauce | 40 |
| Escalope de Veau Cordon Bleu Herb-crusted veal layered with ham, Jalsburg cheese and demi-glace sauce | 42 |
| Beef | Price |
|---|---|
| Double New York Steak Béarnaise for two ~ tableside Double New York steak, accompanied by sautéed seasonal vegetables and béarnaise sauce |
86 |
| Chateaubriand Bouquetière for two ~ tableside Roast tenderloin of beef, accompanied by sautéed seasonal vegetables and béarnaise sauce |
130 |
| New York Steak Classic peppercorn cream or béarnaise sauce | 46 |
| Grenadin de Filet de Boeuf Bordelaise Medallions of beef with bone marrow and demi-glace sauce | 45 |
| Tournedos de Boeuf a L’estragon Roasted tenderloin of beef with tarragon sauce 6 oz. Choice of classic peppercorn cream or béarnaise sauce |
50 |
| Tournedos de Boeuf a L’estragon 10 oz. | 65 |
| Seafood | Price |
|---|---|
| Cuisse de Grenouilles Bordelaise or Provençale (Frog Legs) Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added |
42 |
| Prawns sautéed Bordelaise or Provençale Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added |
44 |
| Filet of Sole Almondine, Buerre Noisette With lemon butter sauce and toasted almonds | 44 |
Vegetarian
| Vegetarian | Price |
|---|---|
| Spanakopita — Spinach, garden vegetables and feta cheese in a flaky phyllo pastry | 30 |
| Rigatoni — With fresh zucchini, peas and freshly grated Parmesan cheese | 22 |
On the Side
| Sides | Price |
|---|---|
| Cream of Spinach | 10 |
| Sautéed Mushrooms | 10 |
| Crispy French Fries | 10 |
| Truffle Fries With Parmesan cheese | 12 |