Dinner Menu

Hors d’oeuvres

Escargots a’ la Bourguignonne
Fresh snails baked in sweet butter, red wine, garlic, lemon and fresh herbs.

Champignons farcis a la Florentine
Large mushroom caps filled with spinach mousse, topped with marinara sauce and parmigiana, baked in oven.

Crevettes Bordelaise aux champignons
Prawns sautéed in lemon butter, white wine and fine herbs.

Crabe “Poulette”
Crab legs sautéed with dry vermouth, lemon and mushroom cream.

Saumon Fumee a la Moscovite
Smoked filet of salmon garnished with caviar, capers and black olives.

Feta Mediteranee
Imported feta cheese, wrapped in marinated grape leaves, and baked to perfection. Served with scallions, tomatoes, olives and mini toasts.

Salades et Potages

Salade aux Champignons, Gruyere
Sliced mushrooms vinaigrette with brunoise of Gruyere cheese.

Caesar Salade Classic
Crisp romaine lettuce with freshly prepared Caesar dressing.

Salade d’Empress
Blanched spinach leaves with crisp bacon, pimento, mushrooms, baby shrimp, grated egg, and hearts of palm.

Soupe a l’Oignon Gratinee
French onion soup baked with croutons and Swiss cheese.

Bouillabaisse Marseillaise
Seafood bouillon with fresh vegetables, saffron and herbs.


Fettuccini de la Casa
Fresh fettuccini in garlic cream with bacon, tomatoes, and parmigiana.

Fettuccini Primavera
Fettuccini poached in cream with vegetables and garlic.

Fettuccini confrutti di mare
Seafood sautéed in olive oil, with vermouth cream, fettuccini egg noodle.

Linguini Con Vongole
Tender fresh linguini noodles poached with clams, fresh dill, garlic lemon sauce.

Ravioli Al Pesto
Sauteed in olive oil, fresh vegetable of the season with garlic, bell peppers, onions, celery, pesto sauce and poached vegetarian ravioli.

All entrees include your choice of Soupe du Jour or Salade Verte with French Vinaigrette, Italian dressing or homemade Blue Cheese Dressing.

Specialties of the House

Supreme de Volaille aux Champignons
Chicken breast sautéed with mushrooms in half glace Madeira.

Supreme de Volaille en Sauce Calvados “St. Michel”
Chicken Breast with apple sauce and flamed Calvados.

Supreme de Volaille aux Picatta
Chicken breast sautéed with garlic shallots with a touch of butter, lemon juice, white wine and capers.

Escallopine de Veau aux Pistaches
Veal Escallopine sautéed in Madeira cream with prosciutto, pistachios and mushrooms.

Supreme de Volaille Cordon Bleu
Chicken breast Escallopine stuffed with ham, cheese, pan fried, in butter marsala wine fresh herbs and demiglaze.

Escallopine de veau Saute aux Morilles
Veal Escallopine sautéed with Madeira cream and morel mushroom.

Medallion Café de Paris5
Filets of beef sautéed to order with portabella mushrooms and demiglace.

From the Sea

Filet de Sole Meuniere
Sole filet sautéed in butter, wine, lemon and herbs.

Les Crevettes Farcies “Cap Haitien”
Stuffed scampi with crab meat, salmon, white fish in special Haitian mixture of spices, and herbs.

Saumon Poche Sauce Piquante
Fresh salmon steak poached in vermouth, dill and dijon mustard.

Gamberi Alla Veneziana
Large prawns sautéed in olive oil, vermouth, mushrooms and garlic, in cream sauce served with rice pilaf.

From the Charbroiler

Saumon Grille Sauce Hollandaise
Fresh salmon steak charbroiled with Hollandaise sauce.

Tournedos Filet Mignon Facon Chef
Filet charbroiled to order, served with Lyonnaise sauce.

Rib Eye Steak du Chef
Rib eye steak dressed with Madeira sauce and charbroiled to order with green peppercorn sauce.

Please ask for Daily Special of Lamb! $ Market Price


Ask for our assorted dessert tray.
Grand Marnier Souffle available with early notice.

We are available for private parties. Corkage Fee $23.50. State Sales Tax will be added to all items.