Main Courses
          Dinner Selections 

All dinners are served with our tossed green salad, house dressing,
European bread and butter.

Tuscan Pan Seared Chicken Breast Stuffed

with Prosciutto and Fontina Cheese

Served with an artichoke,

tomato lime sauce

and couscous

Chicken Marsala with Mushroom and Prosciiutto
Served with zucchini,

yellow squash, carrot julienne 
and mashed potatoes

Duck Leg Confit with Cassis Demi Glace

Served with Granny Smith croustillante,
stuffed crepe arugula  

and mashed potatoes

Marinated Cod Filet

Served with a red pepper coulis
with a sweet corn pancake

and baby bok choy and rice pilaf

Pan Seared Salmon with a Champagne Sauce

Served with garlic asparagus

and patoto tartlette

Normandie Seafood Selection -
Lump Crabe Cake, Sea Scallop and
Shrimp in a Leek & Pancetta Reduction

Served with a butter squash
& leek tartlette and garlic risotto

Herb Crust Pork Tenderloin Medallion
in a Wild Mushroom Sauce

Served with tomato provencal,
french green bean log
and Normandie style scallop potatoes 

Baltimore Tournedos with a Sauce au Poivre

Served with tomato provencal,
pan seared asparagus

and potato risolee

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