Menu | Wine List
(printable menu)
Hors d’ Oeuvres & Side Dishes
Hot
Crevettes Bordelaise (for 2) .............. 19.00
Escargot de Bourgogne .................... 13.00
Escargot aux Champignons .............. 14.00
Fettuccini a la Alfredo (for 2) ............. 14.00
Oysters Rockefeller ........................... 16.00
Cold
Saumon Fume .................................. 13.00
Blue Point Oysters ............................ 14.00
Proscuitto et Melon ........................... 13.00
Mousse Pate ..................................... 13.00
Jumbo Prawn Cocktail ...................... 18.00
Legumes
Les Espinards a la Creme .................. 6.00
Champignons Saute ........................... 7.00
Soups
Soupe du Jour ..................................... 6.00
Soupe a l’Oignon Gratinee .................. 7.00
Salads
Les Espinards au Bacon (for 2) ........ 17.00
Combination with Bay Shrimp ........... 10.00
Mixed California Greens ..................... 7.00
La Salade Caesar (for 2) ................... 18.00
La Liaison Bella Vista (for 2) ............. 19.00
Seafood
Abalone Dore (with Sliced Almonds) ....................................................................... (Market Price)
Australian Lobster Tail (Broiled & Served with Drawn Butter) ................................. (Market Price)
La Liaison Bella Vista (Petite Filet Mignon and Prawns) ....................................................... 35.00
Calamari Dore ....................................................................................................................... 26.00
(Large Calamari Steak, Lightly Battered and Saute with Chardonay Cream Sauce)
Crevettes Bordelaise ............................................................................................................. 29.00
(Prawns Saute with White Wine, Lemon, Butter and Garlic)
Filet of Sole Meuniere ........................................................................................................... 26.00
(Filet of Petrale Sole in Light Batter, Saute with Chardonay Cream Sauce)
Filet of Sole Florentine .......................................................................................................... 29.00
(Poached with Chardonay Wine, Shallots, Lemon and Butter-Served on a bed of Spinach topped with Mousseline Sauce)
Veal
Veau Scaloppini Chasseur ...................... 28.00
(Saute Veal with Marsala Wine & Mushrooms)
Veau Picatta ............................................ 28.00
(Saute Veal with Lemon, White Wine & Capers)
Veau au Poivre ...................................... 28.00
(Saute Veal with Green Peppercorns
in a light
Dijon Mustard Sauce)
Veau Saute Sec ..................................... 28.00
(Veal Saute with White Wine and
Mushrooms)
Poultry
Canard aux Lingonberries ...................... 31.00
(Boneless Breast of Duck with Pinot
Noir -
Lingonberry Sauce)
Poulet a la Jerusalem ............................ 26.00
(Chicken Saute with Artichokes &
Mushrooms)
Poulet a la Curacao ............................. 26.00
(Breast of Chicken Saute with
Tangerines
& Seedless Grapes)
Beef
Filet Mignon Maitre d’ Hotel .................. 33.00
Tournedos a la Rossini ......................... 35.00
(Filet of Beef with Madeira Sauce,
Pate
de Foie Gras & Truffles)
Steak au Poivre Flambe ....................... 34.00
(Pepper Steak)
New York Steak Maitre d’ Hotel ......... 33.00
Granadin de Boeuf ............................ 35.00
(Filet saute in Brown Sauce, topped with
Bernaise Sauce & Artichoke Heart)
Steak Diane ....................................... 33.00
(Prepared in Dining Room)
Desserts
(Please Allow 45 Minutes for these House Specialties)
Souffle Grand Marnier (for 2) ............... 17.00
Godiva Chocolate Souffle (for 2) .......... 19.00
Cerises Jubilees (for 2) ........................ 17.00
Fresh Raspberry Souffle (for 2) ....... 19.00
Fresh Strawberry Souffle (for 2) ...... 18.00
