Hors d'oeuvres

Duck and Chestnuts in Pastry
Slices of duck with chestnuts and herbs, wrapped in phyllo dough and served with a mushroom and Madeira sauce
10.00

Oysters with Fennel Cream
Sautéed oysters served in a french bread shell with a cream, fennel, and roasted garlic sauce
11.00

Escargots
Simmered in white wine, beef stock and tarragon, then combined with hazelnut butter and served in puff pastry
10.00

Paté Maison
A classical chilled paté
10.00

Smoked Salmon
Thin slices of Nova Salmon served with a raspberry vinegar mayonnaise
11.00

Stuffed Quail
Boneless and stuffed with mushrooms, onions, and foie gras served with a Madeira wine sauce
11.00

Pasta Du Jour
Fresh pasta with sauce du jour
10.00

PortabellA Mushroom with Artichoke
An exotic mushroom baked with an artichoke, sour cream, and parmesan cheese stuffing served on a bed of spinach with piccante sauce
10.00

Soups

Pheasant Soup
Pheasant stock blended with wild rice, mushrooms, pheasant and cream
8.00

Wild Mushroom Soup
Cépes, morels and cream with onions and vegetable stock
8.00

French Onion Soup Gratinee
Beef stock with white wine, onions and cognac baked with croutons and Swiss cheese
7.00

Entrees

Salmon with Dill
Fresh salmon fillet poached and served in a cream, white wine and dill sauce
24.00

Tournedos with Shiitake Mushrooms
Two center cut filet mignons sautéed and served with a Madeira wine and shiitake mushroom sauce
35.00

Pheasant in Pastry
Breast of pheasant with apples, onions and bacon, wrapped in puff pastry and served with a Madeira wine, and mushroom sauce
29.00

Chicken and Shrimp with Horseradish
Boneless breast of chicken, topped with julienne vegetables and served in a cream, chicken stock and horseradish sauce, garnished with shrimp
24.00

Veal with Morels
Sautéed medallions of veal tenderloin with a morel, cream, and Marsala wine sauce
30.00

Breast of Duck with Chambord Sauce
Sautéed boneless breast of duck, garnished with carrots and snow peas, served in a pastry shell with Chambord sauce
26.00

Lobster and Veal Pommes D' Amour
Sautéed medallions of veal with cold water lobster tail and shiitake mushrooms, served in a cream, brandy, and light tomato sauce
34.00

Steak Diane
Sirloin strip steak sautéed and served in a shallot, mustard, brandy, and cream sauce
35.00

Rack of Lamb
Roast rack of lamb seasoned with garlic and thyme and served in a sauce of Madeira wine and truffles
34.00

Beef Wellington
Filet mignon topped with mushrooms and liver paté, wrapped in pastry, baked and served with a red wine and mushroom sauce
35.00

Venison with Green Peppercorns
Loin of venison sautéed and served in a green peppercorn and chanterelles sauce
33.00

Sole Bonne Femme en Papillote
Fresh fillet of sole stuffed with crabmeat, shrimp, and clams, topped with black olives and capers and baked in parchment
26.00