Luncheon and Dinner Menu
COLD APPETIZERS
- Prosciutto with Melon
- Smoked Salmon with Garnish
- Shrimp Cocktail
- Avocado with Chicken Salad
- Prosciutto with Cantaloupe
HOT APPETIZERS
- Sautéed Salmon with Sorrel Sauce
- Asparagus with Hollandaise
- Quiche Lorraine
- Various Ravioli dishes available
SOUPS
- Tuscan Tomato Soup
- Onion Soup
- Vegetable Soup with Vermicelli
- Cream of Vegetable, Cream of Broccoli, Cream of Potato
- Creamy Squash Soup
SALADS
- Tossed Salad
- Mesculin Salad With Cranberries & Walnuts
- Spinach with Bacon
- Boston Lettuce with Tomatoes and Herbs
- Boston Lettuce with Beets and Chopped Egg
- Cucumber Salad with Creamy Italian Dressing
- Carrot Salad
- Broccoli and Red Pepper Salad
- Tomatoes With Fresh Basel & Mozzarella Cheese
- Caesar Salad
- Dressing Selection: Cognac, Creamy Herb, Classic Vinaigrette, Rasberry Vinaigrette, Yogurt, Dill
POTATOES, PASTA AND RICE
- Potatoes Dauphinois
- New Potatoes roasted in olive oil with paprika, garlic and thyme
- Potato in Béchamel
- Mashed Potatoes
- Rice plain, Rice with Fine Herbs
- Wild & White Rice, Rice Timbale
- Rice & Tomatoes, Peas, etc.
- Pasta with Basil Cream Sauce
- Pasta Provencale
- Buttered Noodles, Linguine
- Vermicelli
- Tomato and Spinach Linguine
- Hand-made Spaetzle
- Fettuccine Alfredo with Snow Peas
- Fettuccine Alfredo with Country Ham
- Lasagna with Spinach and Smoked Ham
- Bratwurst and Sauerkraut
- Classic Lasagna
PORK
- Pork Roast with Mustard
- Boneless Loin of Pork with Cepes Sauce
- Pork Chops – Nicoise Style
LAMB
- Roast Leg of Lamb
- Chops - Dijonnaise Mustard or Rosemary Sauce
- Tian of Lamb Loin
- Lamb Stew
SEAFOOD
- Poached Filet of Salmon in a Green Peppercorn Sauce
- Poached Salmon Catalane
- Paella
- Halibut Steak Sauterne
- Poached Filet of Whitefish with Cucumber Sauce or Beurre Nante
- Shrimp Creole
- Sautéed Salmon with Champagne, Poulette, Dijon Mustard or Dill Sauces
FOWL
- Chicken Breast Filled with Spinach, Tomato, Basil and Mozzarella
- Chicken Breast Kabobs with Soy Demi-glace Sauce
- Turkey Geschnetzeltes (Swiss specialty)
- Boneless Chicken Breast
- Poulette (mushroom and white wine sauce)
- Provencale (tomato, herbs, olives)
- Grandmere (onion, mushroom, bacon)
- Lemon Butter
BEEF
- Beef Wellington
- Beef Bourguignonne
- Beef Kabobs with Garlic Thyme Sauce
- Beef Stroganoff
- London Broil Forestiere
- Hungarian Goulash
- Ball Tips au jus
- Beef Sirloin with Madeira or Béarnaise Sauce
- Beef Tenderloin with Madeira, Marsala, Forestierre, or Hollandaise Sauces
VEGETABLES
- Broccoli or Cauliflower with Hollandaise
- Broccoli Almondine or Au Buerre
- Spinach Natural or Spinach with Cream
- Tomato Provencale
- Whole Braised Brussel Sprouts with Onion & Bacon
- Zucchini tossed in Thyme Butter
- Green Beans, Green Beans Almondine
- Braised Red Cabbage
- Bavarian Kraut
- Whole Sautéed Champignons and Braised Shallots
- Warm Cucumbers in Dill
- Sauced honey baby carrots
- Asparagus in Butter or Asparagus Hollandaise
- Turned Vegetables (Turnips, Carrots, Zucchini, Potatoes)
- Snow Peas tossed in Fresh Butter
- Stuffed Portabella Mushrooms