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S T A R T E R S
ESCARGOTS BOURGUIGNONNE
Baked in Garlic Herb Butter
GRILLED PORTOBELLO MUSHROOM
Marinated with Virgin Olive Oil and Aged Balsamic Vinegar
BEEF CARPACCIO
Sliced Raw Beef Tenderloin with Shaved Parmesan Cheese
Marinated Mache Lettuce
AHI TUNA TARTARE
Dices of Sashimi Grade Yellow Fin Tuna Belly
JUMBO SHRIMP COCKTAIL
Black Tiger Shrimp with American Cocktail Sauce
NEW ENGLAND CRAB CAKE
On Roasted Pepper Remoulade
LOBSTER BISQUE WITH VINTAGE COGNAC
Fleuron and Fresh Cream
BAKED ONION SOUP
S A L A D S
CLASSIC CAESAR SALAD
Hearts of Romaine Lettuce, Traditionally Prepared
BABY LEAF SPINACH AND FRESH MUSHROOMS
With Blue Cheese Dressing and Warm Bacon Bits
HEART OF ICEBERG LETTUCE
With Red and Yellow Grape Tomatoes
SLICED, SUN-RIPENED BEEF STEAK TOMATO
With Gorgonzola Crumbles
S I D E D I S H E S
Baked Potatoes with Trimmings
Sautéed Medley of Fresh Mushrooms
Yukon Gold Mash with Wasabe Horseradish
Creamed Spinach with Garlic
Steamed Broccoli
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Fahrenheit 555 Steakhouse