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Gulf Shrimp Cocktail . . . . . . . .21 Fresh Oysters on the half shell. . . . . . .Price per Oyster Tuna Sashimi . . . . . . . . . . .13 Our finest Tuna, peppered and served raw with ginger, macerated tomatoes, wasabi and soy sauce. Carpaccio of Beef . . . . . . . . .9 Tender Seasoned Filet Mignon, thinly sliced, drizzled with truffle oil and served with shaved Parmigiano. Escargot Champlis . . . . . . . . . .9 Sautéed in white wine, butter, garlic and herbs. Oysters Rockefeller . . . . . . . . .16 Baked oysters on a bed of pernod spinach, topped with Hollandaise Sauce. Crab Cakes . . . . . . . . .11 Served with Tarragon Tartar Sauce Calamari . . . . . . . . . .9 Lightly breaded and pan-fried, splashed with lemon and white wine. Smoked Salmon . . . . . . .12 In house Smoked Salmon with goat cheese, chives and lemon.
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French Onion Soup au gratin . . . . . . . . . . . . .8 New England Clam Chowder . . . . . . . . . . . . .7 Creamy Lobster Bisque . . . . . . . . . . . . . . . . .8 Soup du jour . . . . . . . . . . . . . . . . . . . . . . . .5
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Hearts of Iceberg crumbled Danish Blue Cheese and Raspberry Vinaigrette . . . . . . . . .8 Caesar Salad . . . . . . . . . . . .8 Greek Salad . . . . . . . . . . .8 Caprese Salad vine ripened tomatoes, fresh Buffalo mozzarella, basil and red onions. . . . . . . .9
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Filet Mignon (wrapped in bacon) . . . . . . . . .22 New York Striploin . . . . . . . . . . . . . . . .19 Peppercorn Steak . . . . . . . . . .. . . . . . .21 New York Striploin rolled in peppercorns, broiled to your satisfaction. Grilled Chicken Supreme . . . . . . . . .16 Breast of Free Range Chicken baked golden brown served on a nest of sweet potato frites with a balsamic Dijon Sauce. Veal Parmigiano . . .. . . . . . . . . . . . . . .16 Provimi veal sautéed in butter, topped with tomato and melted mozzarella cheese served with Pasta Pommodoro. Roast Prime Rib of beef, au Jus . . . . . . . . . .22 Sea Bass “Mediterranean Style” . . . . . . . . . .22 Thick succulent tender fish, pan seared and finished with olive oil, lemon and fresh herbs. Grouper Fillet . . . . . . . . . .19 Fresh Grouper fillet with a hint of pesto wrapped in Pancetta and baked to perfection with roasted sun dried tomato and artichoke sauce, served on risotto. Wild Salmon . . . . . . . . . .16 Grilled, brushed with extra virgin olive oil, lemon, wine, and herbs. Seafood Thermidor . . . . . . . .16 A delightful array of lobster meat, shrimps, scallops and crabmeat with mushrooms in a light cream sauce, glazed with hollandaise and cheese. Yellow Fin Tuna Steak . . . . . . . .21 Sushi grade tuna, crusted with Japanese style bread crumbs, herbs and lemon. Pan seared and served with a balsamic soya sauce. Sole Fillet . . . . . . . . . . .18 Stuffed with shrimps and scallops served with creamy Lobster sauce. Sea Scallops . . . . . . . . ..21 Sautéed with butter and white wine, served over Basmati rice.
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Chef’s Daily Creation . . . . . . . . .(Ask your server) Omelette of The Day . .. . . . . . . .(Ask your server) Fluffy three egg omelette served with salad or fries. Vegetarian Pizza . . . . . . . . .14 A fresh and exciting daily combination. Ask your server for details. Steak Sandwich . . . . . . . . .14 Junior New York, broiled to order on French baquette. Roast Beef on French Stick . . . .14 A slice of our Canadian Prime Rib roast on French baquette. Calamari Caesar . . . . . . .14 The School’s famous pan fried Calamari served atop our classic Caesar Salad. Chicken Caesar . . . . . . .14 Grilled Free Range Chicken Breast served on Caesar Salad. Mediterranean Chicken Salad . . . . . .14 Fresh tomatoes, cucumber, peppers, red onion, romaine and Feta Cheese topped with grilled chicken breast. Julienne Salad . . . . . . . . . .16 Ham, Chicken, Beef, boiled egg on a bed of Organic Baby Greens with Roasted Red Pepper Vinaigrette. Roasted Pepper and Wild Mushroom Salad . . . . . .16 Organic baby lettuce with roasted peppers, wild mushrooms, sun dried cranberries. topped with warm Herbed Goat Cheese. Warm Salad of The Day . . . . . . .16 A new creation every day. Pasta Primavera . . . . . . . . .16 A colourful array of in season fresh vegetables, served with linguine.
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