February 26 - March 6, 2008

Coquilles St. Jacques 7.00
Sautéed scallops, mushrooms, Gruyere cheese

Six Freshly Shucked Oysters 6.50
Pacific oysters, lemon shallot mignonette
 
Soup: Quartet of Vegetables
Salad: Mixed Greens with Warm Goat Cheese
 

Grilled Beef Filet with Bearnaise Sauce 24

Grilled Sea Bass with Mussels 20

Chicken with Cider, Apples, and Cream 17

Falafel Napolean 15
 


Hot and Cold Chocolate 5
Chocolate soufflé with a molten middle served
with ice cream and chocolate sauce

Crème Brulée 5
Creamy custard topped with
a caramelized topping
 
 
Oysters on the Half Shell
Coquilles Saint Jacques
Filet of Beef, Sauce Bernaise
Grilled Monkfish
Saffron Beurre Blanc
Creme Brulee