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Restaurant Week’s Prix Fixe
Menu
SEATING HOURS
5.30pm/
7.00pm/8.30pm/9.45pm
Dates will be announced in
July
First Course
Escargots A’ La Reine
Sautéed with Mushrooms,
Pesto, & White Wine. Served
in a Pastry Shell Gratin
Or
Classic Swiss Fondue
Served with Bread &
Potatoes. (serve Two )
Vegetable ($4.00) or Medley
Plate ($6.00)
Or
The Wine Cellar Salad
Hearts of Palm, Roasted Red
Peppers, & Artichoke Hearts
crumble goat cheese
Light lemon basil
Vinaigrette
Second Course
chicken & Beef Fondue (add
lamb for $6.00)
Served with a Variety of
Dipping Sauces
Traditional Vegetable Broth
or French Broth ($2.00)
Or
Lobster ravioli or
Portobello mushroom ravioli
Choice of Spicy Tomato Vodka
Basil Cream Sauce ($4.00 for
jumbo shrimp on top)
Or
Wild mushroom spicy cream
sauce
Or
Grilled Beef tenderloin
(12oz)
Served with Potato gratin &
Veal Demis Glaze sauce
Or
Potatoes allumettes with
béarnaise and lemon parmesan
drizzle
Desserts
Dark Chocolate Fondue
Served with
Seasonal Fruit,
Marshmallows, & Cookies
(serve two)
Extra Fruit
Plate ($6.00)
Or
Tiramisu
$33.10 per Person (Tax and
Gratuity are not Included).
18% Gratuity added to Party
of Six or More.
Bottle of wine and champagne
start at $25.00 ask your
server (bon appetite
THIERRY)
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