S t a r t e r s

VINE-RIPE BEEFSTEAK TOMATOES AND FRESH BUFFALO MOZZARELLA
Marinated with Basil Leaves and Virgin Olive Oil

LANGOUSTINO SALAD
Served on Marinated Arugula and Grilled Jicama

SOUTHWESTERN-STYLE EGG ROLL
Marinated Baby Lettuce and Sweet & Sour Salsa

FRENCH ONION SOUP
Baked with a Slice of Homemade Bread, Freshly Grated Gruyere and Parmesan Cheese

CORN CHOWDER MARYLAND

ASPARAGUS VICHYSSOISE
Chilled Potato Soup with Asparagus Tips

S a l a d s

MIXED GARDEN AND FIELD GREENS
Tomatoes, Cucumbers and Carrots with Choice of Dressing

CURLY ENDIVE AND THINLY SLICED CUCUMBERS
Marinated with a Low-Calorie Lemon Dressing

M a i n  C o u r s e s

RIGATONI WITH ITALIAN SAUSAGE, ASSORTED BELL PEPPERS AND FRESH MUSHROOMS
Freshly Grated Parmesan Cheese
(Also Available as a Starter)

BROILED FILLET OF CARIBBEAN RED SNAPPER
Chickpea Cake, Red Snapper Sauce and Nicoise Vegetables

COQUILLES Sr. JACQUES
Tender Ocean Scallops in Mornay Sauce au Gratin and Braised Fennel

GRILLED ROCK CORNISH HEN ON A BLACK CHERRY SALSA
Marbled Saffron Polenta Roll, Sautéed Vegetable Diamonds and Mushroom Caps

 ROAST VEAL WITH MUSHROOM CREAM SAUCE
Herbed Yukon Gold Potato Mash

FILET MIGNON WITH CALIFORNIA CABERNET SAUCE AND GORGONZOLA BUTTER
Aged Center-Cut Beef Tenderloin Grilled in Perfection
Dauphinoise Potatoes, Whole Green Beans

VEGETARIAN LASAGNA WITH SPINACH, MUSHROOMS AND RICOTTA CHEESE
Vegetarian Entrée, Served on Italian Tomato Sauce