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Est. 2011
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Dish
Price
Veal A La Oscar: Sauteed Slices Of Veal Topped With Crabmeat And Glaced With Hollandaise Sauce
20.0
Roast Young Duckling A La Orange, Flambe
20.0
Roast Leg Of Veal Laced With A Light Cream Sauce
20.0
Roast Leg Of Spring Lamb With Mint Sauce
19.0
Baby Frog Legs, Provencale; Sauteed With Tomato And Touch Of Garlic
18.0
Rainbow Trout, Regency: Broiled Rocky Mountain Trout Stuffed With Deviled Alaskan King Crabmeat
18.0
Broiled French Turbot Filet Laced With Tiny Shrimp
20.0
Sliced Tenderloin Of Beef, Marchand De Vin, Topped With Mushrooms
20.0
Fresh Idaho Rainbow Trout Sauteed In Dill Butter
15.0
Stuffed Prawns Lorenzo: Giant Shrimp Baked With Au Gratin Of Crabmeat Florentine
20.0
Filet Of Fresh Red Snapper: F Lorida's Fomest, Sauteed And Served With Special Brandy And Chablis Sauce
18.0
Fresh Lemon Sole, Adrienne, Poached In Chablis And Glazed With A Noisette Sauce Of Bay Shrimp And Lobster
18.0
Noisettes Of Spring Lamb, Julienne Of Artichokes Ad Mushrooms, Sauce Madere
20.0
Emince Of Beef, Old French Market Style, Prepared In A Tantalizing Red Wine Sauce
18.0
Tournedos Favorite, Sauce Perigueux With Slice Of Foie Gras, Bouquet Of Asparagus
20.0
Filet Mignon En Chemise Wrapped In A Thin Pancake With Duxelle And Goose Liver Pate
17.5
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