|
Bavarian
Schnitzel |
$19.99 |
|
Prime veal cutlet pounded thin, dressed in egg, cream and bread crumbs, sautéed
to a golden brown, served with lemon caper sauce. |
| New
York Sirloin |
$18.99 |
|
Choice hand cut
12 oz. Angus sirloin strip seasoned and char-grilled to order. Served with
Chef's Maitre d 'Hotel butter. |
| Chicken Provencal |
$15.49 |
| Fresh,
boneless, skinless breast, floured and sautéed with fresh tomato,
garlic, shallot, white wine, herbs and lemon zest. |
| Roast
Duck l' Orange |
$22.49 |
| Half
duck, semi-boneless, roasted crisp and served with Chef's orange glaze. |
|
|
Rack of Lamb |
$27.99 |
| |
petite order |
$17.99 |
| New
Zealand lamb rack roasted to order, sliced and served with house made
fresh mint sauce.. |
|
|
Filet Mignon |
$21.99
|
| Choice
aged beef tenderloin, trimmed lean and grilled to order. Served with
béarnaise sauce. |
|
|
Calves Liver |
$16.99 |
| Prime cutlets seasoned and sautéed, served with
crisp bacon and onions. |
|
Venison |
$21.99 |
| Choice
medallions of farm-raised New Zealand venison, black pepper
crusted and pan seared with shallots, shiitake mushrooms, sundried
cherries and garlic in a brandied demi-sauce. |
|
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