CROUSTILLE AU FROMAGE
Deep fried cheese crepes with Greek yogurt garlic dip
SOUP OR SALAD
Romaine lettuce, croutons and grana cheese with homemade Caesar dressing.
Butter lettuce, sliced mushrooms, julienne of carrots and chopped egg with a dill dressing.
CHOICE OF ONE ENTREE SERVED WITH FRESH VEGETABLES AND ORZO PASTA
Cubes of chicken, baby shrimp and fresh fruit in a light curry sauce.
Mixed seafood, Italian sausage and tomato sauce.
CREPE A LA REINE
Chicken and veal with mushrooms in a white wine cream sauce.
CREPE BEEF STROGANOFF
Cubes of beef tenderloin with peppers and mushrooms in a paprika cream sauce.
Creamed spinach with mushrooms topped with mozzarella cheese.
MEDALLIONS OF BEEF CHASSEUR
Two AAA Beef Tenderloin served in a wild mushroom red wine demi-glace sauce with sweet potato fries and seasonal vegetables.
MEDITERRANEAN STUFFED CHICKEN
Chicken breast stuffed with fresh spinach, parmesan and feta cheese served red wine reduction creamy sauce accompanied by a spinach risotto.
CEDAR BAKED SALMON
Salmon cooked Native style on cedar and brushed with French grainy mustard and spinach sauce. Served with garlic mushed potatoes and seasonal vegetables.
CHOICE OF ONE OF THE FOLLOWING DESSERTS
Tiramisu A layer of creamy custard set atop espresso-soaked ladyfingers.
Vanilla ice cream wrapped in a sweet crepe topped with hot Belgian chocolate sauce and hot raspberry puree, whipped cream and toasted almonds.