Main Course

*Chateaubriand Bouquetiere For Two

Grilled Center cut Tenderloin, Roasted Potato, Medley of Vegetables, Sauce Barnaise


*Filet Mignon Quadriller

Roasted Potato, Medley of Vegetable, Sauce Barnaise

Twin $31.95   Petit $18.95

*Rack of New Zealand Spring Lamb

Roasted with Herbs de Provence

Roasted Potato, Medley of Vegetables Tarragon Sauce

Whole Rack $32.95   Half Rack $19.95

*Peppered New York Sirloin Steak

Roasted Potato, Fresh Country Vegetables

Peppercorn Sauce


*Veal Scaloppini with Crab Meat

Mushroom, Tomato, Asparagus, Madeira Cream sauce



Vegetarian Dish Available Upon Request



Chocolate "Decadence"

Layers of Dark Chocolate Cake and Dark Chocolate Mousse, Topped with Dark Chocolate Ganache, Garnished with Crme Anglaise


Raspberry Cheesecake

Raspberry Coulis, Crme Anglaise


Warm Apple Tart Tatin with Caramel Sauce


Mixed Berry or Mango Sorbet


*Pan Seared Duck Breast

Braised Red Cabbage, Apple, Fig, & Cranberry

Wild Rice, Orange Port Wine sauce


Pan Seared Crab Cakes

Vegetable Risotto, Stone Ground Mustard Sauce

Twin $28.95         Single $17.25

Seared Salmon Filet Encrusted with Pistachio

Spinach, Vegetable Risotto, Butter Sauce


Pan Seared Jumbo Sea Scallops

Grilled Italian Sausage, Bell Pepper, Mushroom

Red Pepper Coulis


Sauted Fresh Rainbow Trout with Crab Meat

Toasted Almond, Green Beans, Asparagus, Tomato, Capers

Brown Butter Sauce



White Chocolate Mousse Cake

Layers of White Chocolate Cake & White Chocolate Mousse, Covered with White Chocolate Shaving        Raspberry Coulis


Chocolate Caramel Pyramids

Bitter Chocolate Mousse with a Molten Caramel Center Dusted with Cocoa Powder Garnish with Crme Anglaise


Orange Creme Brule

Light Custard Made with Essence of Orange with a Crisp Layer of Caramelized Sugar




*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness