A La Carte Menue



	Soup Du Jour 5.75 Escargot with Garlic Butter, Mushrooms and Parsley 8.00 Fricassee of Wild Mushrooms Meridionales 9.50 Mussels Mariniere, Shallots, Garlic, Wine and Parsley 9.00 Goat Cheese in Philo Dough 9.00 Shrimp Cocktail, Vegetable Crudite 11.00 Maryland Crab Cake, Red Pepper Sauce 12.00 Fresh Artichoke, Chefs Vinaigrette 9.00 Tartar of Salmon and Crabmeat 12.00 Close Salads Cabernet Poached Bosc-Pear, with Mixed Greens, Pine Nuts, And Gorgonzola Cheese 8.00 Greek Island Salad with Romaine Hearts, Tomatoes, Sweet Red Peppers, Cucumbers, Kalamata Olives and Feta Cheese 8.00 Classic Caesar Salad 7.00 Mixed Spring Lettuces with Tomatoes and Balsamic Vinaigrette 6.00 Belgian Endive with Arugula, Walnuts, Gorgonzola And Raspberry Vinaigrette 10.00 Fresh Mozzarella with Tomatoes, Roasted Red Peppers, Olive Oil and Basil 8.00 Close Fish and Shellfish Pan Seared Dover Sole Meuniere or Almondine 33.00 Oven Roasted Chilean Sea Bass with Horseradish Crust 29.00 Yellowtail Snapper Nicoise 26.00 Darne of Salmon with Choron Sauce 22.00 Fresh Trout Belle Meuniere with Mushrooms 22.00 Maryland Crab Cakes with Red Pepper Sauce 25.00 Pan Seared Tilapia Cannoise 21.00 Close Meat and Poultry Cornish Hen St Tropez - Butterfly 24.00 Half Roasted Chicken with Tarragon Sauce 22.00 Roast Duck with Wild Rice and Raspberry Sauce 24.00 Sauted Calves Liver with Bacon and Onions 21.00 Oven Braised Ossobuco with Orzo 27.00 Traditional Wiener Schnitzel A La Holstein 24.00 Veal Scaloppini Piccata 23.00 Veal Chop Milanese Topped with Arugula and Fresh Tomatoes 27.00 Black Angus Strip Steak Au Poivre 27.00 Grilled Filet Mignon with Bordelaise Sauce 29.00 Rack of Lamb Provencale 28.00 Veal Chop with Morel Mushroom Sauce 33.00 Close Pasta Angel Hair with Tomato Basil Sauce 20.00 Linguini Bolonese 22.00 Sauted Shrimp with Tomatoes Over Linguini 23.00 Penne Mediterranean with Eggplant, Kalamata Olives, Tomatoes And Oregano 20.00 Close