DINNER MENU

Appetizers

Escargot a la Bourguignonne
Snail baked in a garlic butter and special seasoned sauce   9.95

Prawns Cocktail
Prawns served with cocktail sauce   9.95

Smoked Salmon & Smoked Trout Garni
Garnished with capers, Feta cheese dressing and toasted French bread   10.95

Gratin of Shellfish Louisiana
Prawns, crab, and scallops baked in a creamy Cajun mushroom sauce   12.95

Pâté De LA Maison
A combination of pork, ham, liver, fine herbs and spinach
blended together, garnished with mustard, pickles, and toasted baguette   9.95

Blackened Prawns and Scallops
Two prawns and two sea scallops served with a Cajun Sauce   10.95

Fettuccine Wild Mushrooms
Fettuccine and wild mushrooms in a cream velouté   9.95

Special Salads

Caesar Salad
Romaine salad tossed with Caesar dressing and topped with croutons and Parmesan cheese   5.95

La Bohème Salad
Baby lettuce and mixed vegetables topped with prawns in a balsamic vinaigrette dressing   7.95

Heart of Palm
Heart of palm on a bed of baby lettuce tossed with a fine herbs dressing   6.95

Entrées
(All entrées served with soup du jour or house salad, starch and vegetables)

Fish and Seafood

Golden Sea Bass Caper Dilled Cream Sauce
Golden sea bass white fish served with a caper, mushrooms, dill cream sauce   26.95

Sea Scallops A L' Estragon
Baked sea scallops in a white wine cream sauce with
shiitake mushrooms and tarragon   25.95

Poached Corvina Sea Bass Lemon Basil Sauce
Poached sea bass served with a mushrooms, lemon, white wine, basil cream sauce   26.95

Prawns Bordelaise
Sautéed prawns in lemon, white wine, garlic and mushrooms sauce   25.95

Meat and Poultry

Ribeye Steak Au Poivre
Certified angus beef rib eye, the most flavorful cut of beef, served with a five peppercorns sauce   29.95

Medallions of Beef Cabernet Sauce
Medallion of beef served with a cabernet red wine, mushrooms sauce   27.95

Medallion of Beef and Prawns Roasted Garlic Sauce
Filet mignon and five prawns served with a roasted garlic, demi glace sauce
and sautéed mushrooms   29.95

New Zeland Rack of Lamb Rosemary Mustard Sauce
Oven roasted rack of lamb served with rosemary, mustard, red wine sauce   30.95

Breast of Chicken Mustard Sage
Chicken breast served within a grain mustard sage sauce with shiitake mushrooms   24.95

Pork Tenderloin Apricot Cognac Sauce
Escalope of pork tenderloin served in apricot cognac sauce   25.95

Escalopes of Veal Brie Cheese Sauce
Veal with brie cheese cream sauce, shiitake mushrooms and toasted pine nuts   27.95

Veal and Prawns Pernod
Two veal and two prawns served with shiitake Pernod cream sauce   29.95

Pasta

Vegetarian Pasta
Fettuccine served with a combination of mixed seasonal vegetables in a tomato basil sauce   21.95

House Specialties

Escalope of Elk Rosemary Mustard Sauce
Elk in Rosemary mustard sauce with wild mushrooms   29.95

Escalope of Venison Forestiere
Venison in sherry wine and wild mushroom sauce   29.95

Rabbit with a Sherry Thyme Sauce
Half rabbit sautéed in a sherry, thyme, demi glace and wild mushrooms reduction   29.95

Duck A L' Orange
Half of a roasted duck served with orange sauce   29.95

Filet of Pepper Steak
12oz filet of beef covered with black peppercorns, served with a black peppercorn sauce   33.95

Blackened Filet Migon New Orleans
12 oz beef tenderloin, blackened served with cajun seasoning, demi glace reduction,
garnished with sautéed mushrooms   33.95

Split Entrées charge $6.95 per person
18% gratuity added for parties of 6 or more
20% gratuity added for separate checks
No personal checks accepted
California sales tax will be added to all items

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