• Appetizers

    Escargot Maison
    Marinated in provincial herbs and garlic butter sauce.
    Baked Brie
    Young brie folded in pastry puff, baked and served with a bechamel sauce.
    Saumon Fume
    Nova Scotia salmon served with toast and garnish.
    Stuffed Mushrooms
    Stuffed with crab meat and herb seasoning topped with lobster sauce.
    Fresh Calamari Mediteraneo
    Breaded and fried, served with marinara sauce.
    Greek Crab Cake
    Combination of crab, feta cheese and herb seasoning blended together, served on a pastry shell with lobster sauce.
    Fried Oysters
    Served with spicy garlic creole mustard and basil aioli.
  • Pasta

    Fettucine Alfredo
    Fettuccine served in a rich creamy parmesan.
    Pasta Combination
    Combination of cannelloni, manicotti, and pasta shell with pesto.
    Ravioli St. Tropez
    Cheese ravioli served in a sundried tomato sauce with baby shrimp and crab meat.
    Penne Au Saumon
    Penne pasta sauteed with salmon and green onions in a creamy vodka sauce topped with caviar.
    Pasta of Your Choice
    Meat sauce, marinara, pesto, garlic oil.
    Linguini With Red or White Clam Sauce
    Fresh little neck clams sauteed in white wine garlic sauce.
    Pasta Primavera
    Fresh vegetables sauteed in olive oil, garlic, basil and fresh plum tomatoes.
    Lasagna Bolognese
    Old Country Recipe
    Pasta Au Fruit De Mer
    Shrimp, scallops, clams and mussels steamed in a white wine sauce with garlic, fresh basil, tomato, and oregano.
    Tortellini Boscaiola
    Tortellini pasta blended in a light cream sauce with fresh mushrooms and ham.
  • Veal

    Veal Piccata
    Sauteed in a light lemon butter and caper sauce.
    Veal Marsala
    Sauteed with mushrooms and marsala wine.
    Veal and Scampi
    Sauteed with garlic and lemon butter sauce.
    Saltimbocca Romana
    Veal topped with prosciutto harm and sauteed in a light wine sauce.
    Escalope De Veaux Nicoise
    Veal scallopine stuffed with ham and cheese, served with a creamy mushroom sauce.
  • Soup

    French Onion Soup
    Served with toasted bread and swiss cheese.
    Soup of the Day
  • Salad

    Caesar Salad
    Palm and Artichoke Salad
    Mediterranean Salad
  • Chicken

    Blanc De Poulet Campagnard
    Breast of chicken stuffed with mushroom, baked in a pastry puff and served in a mushroom sauce.
    Poulet Bordelaise
    Breast of chicken stuffed with spinach and mozzarella cheese served in a red wine demi-glaze sauce.
    Chicken Marsala
    Breast of chicken sauteed with mushrooms and Marsala wine.
    Chicken Florentina
    Breast of chicken sauteed in a lemon butter sauce with capers, served on a bed of spinach.
  • Steak

    Rib Eye Provencal
    Blackened in provencal herbs and served on a bed of green onions with a mushroom sauce.
    Filet Mignon Forestiere
    Tenderloin marinated in mustard, bread crumbs and herb seasoning, baked and sliced, served in a mustard peppercorn sauce.
    Filet Mignon Bearnaise
    8 oz. to 9 oz. filet served on a bed of crisp onions with Bearnaise sauce.
    New York Strip Au Poivre
    12 oz. New York Strip served in a peppercorn sauce.
    Filet Franscati (9 oz.)
    The best center cut served in a brown sauce with mushrooms.