1/2 dozen of snail served on a shell with garlic parsley butter.
canadian mussel in the shell poached with white wine butter and shallot sauce.
sea scallop breaded and sautéed over creamy lobster sauce.
duck liver mousse and also porc pate and sausage baked in puff pastry served with dijon mustard.
assortment of six imported cheeses with fresh fruit.
norwegian cold smoked salmon served with caviar, capers, cream cheese, eggs and onion.
soup of the evening.
traditional french onion soup.
new orleans style.
heart of romaine lettuce.
chef’s may change daily.
beef tenderloin served with brandy black peppercorn sauce.
new zealand rack of lamb with garlic sauce.
pork shank with apple, apple brandy, cream, mushroom and stock.
rib eye steak seared with cajun spice.
half a duck roasted and boneless with orange grand marnier sauce.
large chicken breast breaded and sautéed with marsala wine, mushrooms and chicken stock.
salmon baked in a puff pastry served with hollandaise.
fresh tilapia sautéed with bell peppers, onion, celery and tomato and a white wine, lemon tabasco sauce.
fresh red trout filet sautéed with lemon butter and almonds.
red snapper stuffed & breaded with smoked salmon and swiss cheese.
crawfish pie, blackened catfish, chicken jambalaya.
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