Luncheon and Dinner Menu


  • Prosciutto with Melon
  • Smoked Salmon with Garnish
  • Shrimp Cocktail
  • Avocado with Chicken Salad
  • Prosciutto with Cantaloupe


  • Sautéed Salmon with Sorrel Sauce
  • Asparagus with Hollandaise
  • Quiche Lorraine
  • Various Ravioli dishes available


  • Tuscan Tomato Soup
  • Onion Soup
  • Vegetable Soup with Vermicelli
  • Cream of Vegetable, Cream of Broccoli, Cream of Potato
  • Creamy Squash Soup


  • 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 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 Roast with Mustard
  • Boneless Loin of Pork with Cepes Sauce
  • Pork Chops – Nicoise Style


  • Roast Leg of Lamb
  • Chops - Dijonnaise Mustard or Rosemary Sauce
  • Tian of Lamb Loin
  • Lamb Stew


  • 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
Refined Dining


  • 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

Refined Dining


  • 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

Refined Dining

Refined Dining


  • 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