PRIX FIXE MENU ~ $50
Appetizer ~ Entrée ~ Dessert

SOUP

Lobster Bisque add $5

APPETIZERS

Baked Brie with Apples and Almonds
Shrimp Cocktail with Rémoulade Sauce 
Mushroom Crêpe served with White Wine Cream Sauce
Grilled Eggplants topped with Mozzarella and Basil Tomato Salad 
Seared Foie Gras with Blackberry Port Wine Sauce add $15 
Escargot with Garlic and Hazelnut Butter in Puff Pastry with Spinach Ragoût
Ahi Tuna Carpaccio and Arugula Salad with Pickled Ginger and Shaved Parmesan Cheese
Nut Crusted Goat Cheese on a Bed of Greens with Candied Walnuts and Ginger Vinaigrette

ENTREES

Pâtes
Penne Pasta with Chicken in Spicy Cream Sauce
Penne Pasta Tossed with Sun Dried Tomatoes, Avocados, Goat Cheese and Pine Nuts

Fruits de Mer
8 oz Lobster Tail with Basil Infused Drawn Butter
Seafood Crêpe Newberg (Shrimp, Scallops and Crabmeat)
Pan Seared Ahi Tuna Topped with Wasabi, Honey and Ginger Slaw
Shrimp and Parmesan Coated Mahi Served with Spinach Dijon Sauce
Pistachio Coated Salmon with Duo of Sauces Newberg and Boursin Cheese
Chilean Sea Bass Served with Capers and Artichokes in a Roasted Red Pepper Sauce

Volailles
Roast Half Duckling served with Wild Cherry Grand Marnier Sauce
Chicken Crêpes Topped with Apples and Walnuts in Calvados Cream Sauce

Viandes
18 oz Prime Cut T-Bone Steak in a Shallot Cabernet Sauce
8 oz Filet Mignon Served with Herb Butter Caramelized Onions and Béarnaise
Dry Rubbed  Pork Loin with Mango Relish or Apples Walnuts and Apple Brandy Sauce
Veal Scaloppine Served with Porcini Mushrooms, Manzanilla Sherry Sauce and Provolone 

DESSERTS

Crème Brûlée
Chocolate Crème Brûlée
Strawberries Romanoff
Hazel Nut Pyramid Torte