Appetizers
Scallops Rockefeller
Pan seared sea scallops served on top of creamed spinach with bacon and gouda glacage sauce
Pate de Foie Gras (Duck Liver Pate)
With traditional garnish (Crutons, mustard, balsamic fig...) and BACON
Lobster Bisque Soup
With sprinkled crabmeat on top
Fallen French Cheese Souffle
Brie and goat chesse mixture served warm with toasted pecans, berry compote, and truffle honey.
Entrees
Sliced Loin of Venison
[From New Zealand] Peppercorn sauce, mushrooms, mashed potato, mixed veggies [Gluten Free Dish]
Dover Sole Meuinere
Lemon-white wine-butter sauce, veg du jour, mashed potatoes.
Braised Lamb Shank [On the Bone]
With couscous mixed with baked vegetables, and natural braising sauce
Half of a Roasted, Crispy Duck [On The Bone]
Wild rice blend, mixed veggies, Grand Marnier Sauce
Stuffed Crispy Duck Leg
Stuffed with mushroom duxelle (paste) and pate de foie gras. Served with wild rice blend, mixed veggies and orange liqour sauce
