Copenhagen

Mixed organic greens, fresh tomatoes, sliced red onions, carrots, feta cheese, and tossed with a roasted red pepper vinagrette.

Romaine hearts, parmesan-reggiano, croutons, and homemade caesar dressing.

Fresh escargots in a light garlic-butter reduction, with a hint of shallots, and pesto.

Sauteed with olive oil in a light pernod cream sauce.

Aged filet mignon, arugula, capers, roast garlic flakes, honey Dijon, and shaved manchego.

Chicken breast sautéed in sherry wine, peeled onions, and roasted brussel sprouts.

Chicken breast sautéed in a light port wine sauce, topped with Portuguese presunto, sage, melted muenster cheese, and asparagus..

Chicken breast sautéed in a light egg batter with artichoke hearts, fresh tomatoes, and scallions in a white wine sauce.

Chicken breast sautéed in a light egg batter with artichoke hearts, fresh tomatoes, and scallions in a white wine sauce.

Sautéed mushrooms, herbs, and marsala reduction.

Pan-seared with caramelized onions and smoked paprika in a light balsamic reduction.

Sautéed with bell peppers, shallots, tomatoes, wild mushrooms, and red wine.

Scallopini of pork tenderloin sautéed in olive oil with shallots, tarragon, mushrooms, and finished with goat cheese.

Roasted duck grand marnier sauce and glaze.

Fresh eggplant lightly breaded and sautéed, layered with spinach, and melted muenster cheese, topped with a red sauce, and served with asparagus.

Pounded veal chop, lightly breaded, topped with homemade tomato sauce, herbs, and melted muenster cheese.

Veal cutlet pounded thin, lightly breaded in panko crumbs, and pan-seared (traditional), topped with sautéed spinach or Copenhagen style (tomato sauce and cheese).

A marseille seafood stew of shrimp, fresh clams, calamari, fish, and mussels in a light aioli lobster bisque over linguine.

Fresh south American red tilapia grilled, accented with Kalamata olives capers, tomatoes, and garnished with willed baby spinach.

Jumbo shrimp sautéed with shallots, exotic mushrooms, bell peppers, spinach, and in a flambe' cognac sauce. Served with a dollop of goat cheese over linguine.

Jumbo shrimp with swiss, parmigiano-reggiano, muenster, and gorgonzola in a light pink sauce over linguini.

Jumbo shrimp sautéed in browned butter with lemon aioli, capers, parsley, and spinach over linguini.

Fresh middle neck clams, sautéed in garlic, shallots, and served in an herb-infused tomato concasse white wine sauce.

Fresh salmon fillet grilled, encrusted with roasted walnuts, finished with a tomato, arugula, and honey Dijon sauce.

Butterflied fresh rainbow trout grilled, and topped with roasted almonds in a light lemon sauce.

Fresh salmon and tilapia, jumbo shrimp, middle neck clams, crabmeat, with Kalamata olives, capers in a light tomato sauce, and garlic wine broth over linguini.

Fresh P.E.I mussels and shrimp steamed in garlic white wine and herbs over linguini.

Olive oil and reggiano parmesean.

Whipped cream and vanilla sauce.

Espresso amaretto, soaked ladyfingers, mascarpone cheese, and shaved chocolate.

Raspberry swirl.

No sugar added.