Snails baked in herbed butter garlic sauce.

Jumbo shrimp served chilled with homemade cocktail sauce.

Topped with chopped eggs, bacon, and a balsamic vinegar reduction.

Jumbo shrimp stuffed with goat cheese and served on a bed of sauteed spinach.

With walnuts in balsamic vinegar reduction.

Sauteed onion in a beef consomme topped with gruyere cheese and homemade croutons, then baked.

Two petite portions of beef tenderloin pan-seared, serviced with demi-glace and Burgandy reduction sauteed with green peppercorns.

Beef tenderloin broiled to order and topped with red wine herb butter.

Broiled boneless breast of chicken coated with oyster sauce and sesame seeds.

Duck breast slightly pans seared, then roasted, served with apple brandy reduction and sliced apples.

In House marinated and grilled to perfection.

Jumbo shrimp sauteed with garlic, mushrooms, onion, butter and white wine, topped with bread crumbs, then baked.

Lightly sprinkled with lemon, Spanish paprika, butter, and white wine.

Broiled boneless breast chicken topped with a fresh raspberry.

Pan-seared and topped with capers in a white wine sauce.

Sprinkled with lemon, a touch of butter, and a hint of black pepper.