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Rita Jammet expands the Champagne line to include three distinctive labels

Rating: A Major, Wine On Line

By Nancy Walman

For quality and price, La Caravelle is the winner

Rita Jammet’s Bouquet Ventures is pleased to announce the introduction of the new line of La Caravelle Champagne which now includes three labels — the signature Brut Cuvée Niña, the Rosé and the Blanc de Blancs. Hand chosen by Rita and her husband André to carry on the tradition of their iconic La Caravelle restaurant, these Champagnes have been crafted in the traditional style using only the best quality grapes from Epernay in the Champagne region of France.

“We have dreamed of expanding La Caravelle’s Champagne line in order to meet the many requests from our customers for Rosé,” says Rita Jammet. “We are very proud of this new collection, which has the high quality that our clients have come to expect from us along with prices that offer a very good value. I think our new label really reflects this collection’s approach – Champagne with a clean, contemporary style, yet based in classic roots.”
Three Elegant Styles of Champagne
Champagne Cuvée Niña Brut NV

Our signature Brut is named after one of the “Caravelle” ships built by Christopher Columbus for his voyage to the New World. The multi-vintage Cuvée features a blend of 40% chardonnay, 30% pinot noir and 30% pinot meunier, with an elegant floral nose and notes of yuzu, white peaches and gingerbread.
Also available in magnum bottles.
Champagne Rosé Brut NV

In response to the increased enthusiasm for Rosé Champagne, we are introducing this lovely blend which uses the same base as our Cuvée Niña, with the addition of elegant red wines from well-known appellations such as Aÿ and Bouzy. This beautiful salmon-pink Champagne offers a floral and red berry bouquet and evokes hints of cherry almond, pomegranate and fennel.
Champagne Blanc de Blancs Brut NV
Crafted to satisfy the most discerning palates, this Blanc de Blancs is made with an exclusive blend of the best chardonnay crus harvested primarily from the Côte des Blancs. Aged for three years, this complex wine has an elegant bouquet perfumed with white flowers and a refreshing, lively flavor with notes of citrus and rhubarb.

La Caravelle Champagne is currently being served at some of New York City’s finest restaurants and bars including Adour, Veritas, Aldea, David Burke Townhouse, Scarpetta and Apotheke Bar. They are available for retail purchase at Morrell Wines, Acker Merrall & Condit, and Bottle and Soul in Manhattan, J’s Wine and Spirits in Brooklyn, and in the Hamptons at Lamplighter Wines & Liquors and Wines by Morrell.

La Caravelle expands its line of signature Champagnes

We are pleased to announce that La Caravelle now has three distinctive Champagne labels!
Hand chosen by Rita and André Jammet to carry on the tradition of La Caravelle restaurant, these Champagnes have been crafted in the traditional style using only the best quality grapes from Epernay in the Champagne region of France. Along with our new producer, we have also undergone a label makeover that reflects contemporary style with classic roots.

Champagne Cuvée Niña

Our signature brut is named after one of the Caravelle ships built by Columbus for his voyage to the New World. The multi-vintage cuvée features a blend of 40% chardonnay, 30% pinot noir and 30% pinot meunier, with an elegant floral nose and notes of yuzu, white peaches and gingerbread.

Champagne Rosé

This beautiful salmon pink Champagne uses the same base blend as our Nina with the addition of elegant red wines from well-known appellations such as Ay and Bouzy. With a floral and red berry bouquet, the rose evokes hints of cherry almond, pomegranate and fennel.

Champagne Blanc de Blancs

Made with an exclusive blend of the best chardonnay crus harvested primarily from the Côte des Blanc and aged for three years, this complex wine has an elegant bouquet perfumed with white flowers and a refreshing, lively flavor with notes of citrus and rhubarb.

Thursday, June 11 at Bottle & Soul
from 5:30pm to 7:30pm
1200 Lexington Avenue, New York, NY 10028, 212.628.0100
We’ll be sampling the new La Caravelle Champagnes.
Come and enjoy!

La Caravelle at Chefs & Champagne in the Hamptons

Chefs & Champagne® New York is the James Beard Foundation’s annual summer gala that raises funds for the philanthropic work of the foundation. The event is a sumptuous tasting party featuring flowing Champagne, and culinary offerings from over 30 fine chefs, many from JBF Award winning restaurants. La Caravelle Champagne is pleased to be one of this year’s sponsors.
The event is on Saturday, July 25 at Wölffer Estate Vineyard in Sagaponack. To receive additional information and to purchase tickets, visit www.jamesbeard.org

The No. 1

You may remember this wickedly delicious signature cocktail from La Caravelle restaurant. Made with vodka and muddled mint and topped with a float of our Brut Nina, its refreshing citrus notes just sing summer.
Juice of 1 lime
2 ounces vodka
10 mint leaves, rinsed
1 1/2 teaspoons extra-fine bar sugar

Technorati Tags: Champagne,France

La Caravelle Brut Champagne Cuvée Niña
In a cocktail shaker, combine lime juice and vodka. Add mint leaves, and muddle until the leaves are crushed. Add the sugar and a little ice. Shake vigorously, and pour into a tall stemmed glass. Pour the Brut Nina to fill. Garnish with a mint sprig.
Cheers!

Enjoy La Caravelle Champagne in a rapidly growing list of restaurants and bars.

For a complete list of restaurants and retail vendors that offer our Champagne, visit www.lacaravelle.com
Can’t find La Caravelle wines in your local wine store? Kindly direct them to call us at 212-517-9122.

CRUISE WEST OFFERS TEMPTING 2009/2010 HOLIDAY VOYAGES

~Mexico, Panama & Costa Rica, Vietnam and Australia~

Cruise West (www.cruisewest.com), one of the world’s leading providers of small-ship explorations will offer four holiday itineraries in 2009 and 2010. Sailing into the firecracker lavish spectacle of Sydney’s Harbor on New Year’s Eve; bidding farewell to 2009 in the wilds of Costa Rica; savoring a traditional Nochebuena Christmas Eve feast in Mexico’s Sea of Cortes; or satisfying all the senses in Vietnam on Thanksgiving.

Exotic, culturally fascinating and stunning scenery describes the 11-night Vietnam voyage that commences in Hanoi aboard the all-suite Spirit of Oceanus on November 21, 2009, and ends in Ho Chi Minh City. Spend the Thanksgiving holiday discovering Hue, the Imperial City on the Perfume River including the Forbidden Purple City and the Imperial Citadel, followed by a traditional thanksgiving feast prepared by the onboard chef. The

itinerary will give travelers the chance to explore Vietnam’s architecture, art, and ancient shrines in Hoi An; bustling Hanoi; the Gulf of Tonkin; the temples and picturesque fishing boats of Nha Trang; the Cham Museum and a special private performance of traditional martial arts in Qui Nhon; and UNESCO World Heritage Site Ha Long Bay. Prices start at $5,649 on this last chance to explore Vietnam aboard the Oceanus before it departs on the Voyages of the Great Explorers in March 2010.

Sun, sea, sand, wildlife and rich Latin culture are featured on the December 18, 2009 Holiday, and December 27, 2009 New Year’s Eve cruises of the nine-night Between Two Seas itinerary traveling between Panama City and San Jose, Costa Rica. Festivities include a special Costa Rican and Panamanian dinner featuring delicious traditional cuisine; and a New Year’s Captain’s Dinner, followed by “Carnival,” a lively evening of music and drinks. The warmth of the people of the Emberá Village is highlighted on December 25 when the guests will deliver gifts to the local children; and on December 31 when they board the ship to perform a special dance presentation. The 100-guest Pacific Explorer offers a casual environment and robust Naturalist program. Additional highlights include Portobelo; traversing the entire Panama Canal; UNESCO World Heritage Site Coiba National Park; Golfo Dulce; Caletas Beach; and Manuel Antonio National Park, known for its prolific wildlife and bird viewing. Prices start at $4,399 ($4199 when you book and pay in full by September 11, 2009).

Serenity-seekers will enjoy the seven-night Sea of Cortés Whales & Wildlife cruise, round trip Cabo San Lucas, on board the 102-guest Spirit of Endeavour. The December 19, 2009, Feliz Navidad Holiday sailing will offer a traditional Nochebuena Christmas Eve feast as well as Mexican holiday activities on a lovely remote beach. Or celebrate Feliz Año Nuevo on the December 26, 2009 departure complete with a midnight toast and late night buffet. Port calls include the picturesque seaside village and mission town Loreto; La Paz; and Isla Espiritú Santo, home to several plant and animal species only found on this island. Active guests will enjoy kayaking, snorkeling and nature walks at the serene islands Los Islotes and Isla Partida. Add on a spectacular four-night Copper Canyon post-cruise land tour.  Prices start at $2,599 ($2399 when you book and pay in full by September 11, 2009).

Planning ahead, the 17-night Discovering the Maori Coast, traveling from Auckland to Sydney, departing December 15, 2010 – the 24^th itinerary of the Voyages of the Great Explorers epic world cruise – offers noteworthy extravaganzas for both Christmas and New Years’ Eve. Spend Christmas day in the undisturbed wilderness of Stewart Island, the most southern island of New Zealand, discovering penguins and other marvelous creatures including wekas, kākās, albatross, tokoekas and silvereyes. A dinner feast welcomes guests back onboard the 120-guest Spirit of Oceanus. The ship makes a grand entry into Sydney Harbor on News Year’s Eve in time to enjoy the annual celebratory fireworks display. Prices start at $14,395. Save up to 20 percent by booking and paying in full by October 15, 2009.

To book a cruise or for more information about these voyages visit www.cruisewest.com, call 1- 800-296-8307 or a travel professional. All prices are person, based on double occupancy.

Jet Airways, India’s premier international airline, will launch service to Riyadh, the capital and largest city of the Kingdom of Saudi Arabia, from Mumbai, effective August 6, 2009.
This will be the airline’s second service to Saudi Arabia, complementing the airline’s existing daily Mumbai-Jeddah service.

The airline will launch four flights a week on the Mumbai-Riyadh sector, on Mondays, Tuesdays, Thursdays and Saturdays respectively, aboard a state-of-the-art Boeing 737-800 aircraft.
With the introduction of this new flight, Jet Airways will fly to 8 cities in the Gulf, including Kuwait, Bahrain, Muscat, Doha, Dubai, Abu Dhabi, Jeddah and Riyadh.

According to Wolfgang Prock-Schauer, CEO, Jet Airways, "Saudi Arabia is a very important market for Jet Airways on account of the large volume of traffic to the Gulf Kingdom, to and from India, and an important addition to the airline’s growing Gulf network. With the launch of our second daily service to Saudi Arabia, we are confident of further reinforcing our position as among the leading carriers on the Indo-Gulf sector."
Jet Airways is also introducing a new, daily service to Dubai from Hyderabad, its fifth daily service to the Gulf emirate and second from Southern India, a second daily service to Bangkok from Mumbai, as well as Kochi-Sharjah service.
For more information, please log on to www.jetairways.com.
*Subject to requisite Government Approvals
About Jet Airways

Jet Airways currently operates a fleet of 80 aircraft, with an average age of 4.38 years, making it one of the youngest aircraft fleets in the world.
Flights to more than 60 destinations span the length and breadth of India and beyond, including New York (both JFK and Newark), Toronto, Brussels, London (Heathrow), Hong Kong, Singapore, Kuala Lumpur, Colombo, Bangkok, Kathmandu, Dhaka, Kuwait, Bahrain, Muscat, Doha, Abu Dhabi and Dubai. The airline plans to extend its international operations to other cities in North America, Europe, Africa and Asia in phases with the introduction of additional wide-body aircraft into its fleet.
For more information, visit www.jetairways.com.

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The long hot days of summer are beginning to shorten and small hints of fall are starting to appear.  With autumn comes hearty fare, colorful foliage, football and, of course, restaurant openings across the nation.  The following projects are the exciting new ventures of some of the nation’s top talent as well as several tried-and-true concepts opening in new markets. 

CHARLOTTE, NC

BLT Steak (October 2009)
The Ritz-Carlton, Charlotte
110 N College Street

BLT Steak, Chef Laurent Tourondel’s signature modern American steakhouse, will open in the first Ritz-Carlton in North Carolina, as part of the new Bank of America development in uptown Charlotte.  As Charlotte has grown steadily, the city has blossomed as a center for business and a destination for dining. BLT Steak will offer prime cuts of beef and fresh fish, as well as a wide variety of tempting side dishes and classic American desserts.  The 126-seat steakhouse is located off of the main lobby of the hotel and is accessible both through the lobby and its own separate entrance. 

HONOLULU

BLT Steak (Late 2009)
Trump International Hotel & Tower Waikiki Beach Walk®
223 Saratoga Road

With access to amazing local fish and tropical produce, Chef Tourondel looks forward to creating new dishes that reflect the flavors of Waikiki at his new BLT Steak in Hawaii.  BLT Steak will serve both lunch and dinner, offering prime cuts of beef, fresh seafood, a wide variety of tempting side dishes and classic American desserts.  The restaurant is artfully designed by Guerin Glass Architects, and includes vibrant tropical flowers and site-specific artwork.  BLT Steak will accommodate up to 180 guests divided among the main dining room, spacious outdoor lanais, zinc-topped bar, lounge and private dining room.

NEW YORK CITY

Bosie (September 2009)

10 Morton Street 

Bosie is an upscale European-style tea parlor and café to open in the West Village. It will offer over 100 premium loose-leaf teas from the new L’Age de Thé line sourced, hand-picked and blended by Bosie’s resident Tea Master Kiley Holliday.  Bosie will offer a custom line of tea-infused chocolate bars and petit fours by Christopher Norman and a selection of other desserts by Pastry Chef Marie-Kathryn Baillergeau (Jean Georges, Buddakan).  Food and chocolate tea pairings are available, and tea-based events will take place in the main parlor and garden greenhouse.  Bosie will offer light breakfast, lunch and dinner fare as well as beer and wine service.

Macbar (September 2009)
54 Prince Street

The owners of SoHo’s popular Delicatessen restaurant are trying their hand at America’s favorite comfort food – macaroni and cheese.  Located adjacent to Delicatessen, Macbar is fully dedicated to the craft and craving of gourmet macaroni and cheese, featuring 12 unique varieties of the gooey delight.  Delicatessen’s Executive Chef Michael Ferraro will oversee the production and creation of each flavor.  Every design aspect of the project is influenced by this American comfort food classic, from the “elbow” shape of the restaurant itself to the custom macaroni-shaped packaging.  A color palette of taxi cab yellow and dark brown sets the scene for this fun and delicious eatery. 

Mermaid Oyster Bar (September 2009)
79 MacDougal Street

Mermaid Oyster Bar, a new joint venture from restaurateurs Cindy Smith and Danny Abrams, will bring a bite of the beach to the West Village.  The casual neighborhood spot combines the laid-back fish shack mentality with the duo’s signature sense of style of design and hospitality. The menu, by Chef Laurence Edelman (The Mermaid Inn Upper West Side), reads like an oyster bar’s greatest hits: extensive raw bar boasting a daily selection of 16 types of oysters, seafood bisques, ceviches and fried clams. The beverage program emphasizes cocktails and beers on tap.  A rollicking classic rock-country playlist sets the tone. Designed by Susana Simonpietri from Chango Design in collaboration with Smith and Abrams, Mermaid Oyster Bar’s dining room will feature weathered beach shack wood, white-washed walls and exposed brick and pipes.   While you won’t leave with sand between your toes, a meal at Mermaid Oyster Bar evokes the nostalgia of summer trips to the beach on every visit.

Motorino (September 2009)
349 E. 12th Street

Motorino will open its second location in Manhattan’s East Village in the former Una Pizza Napoletana space. Since Motorino’s first location in Williamsburg opened in fall of 2008, Chef/Owner Mathieu Palombino and his pizzas have received rave reviews.  Frank Bruni named Motorino the best of the New York City’s new generation of pizzerias in The New York Times.  While the Manhattan location will be smaller and serve a more limited menu, Motorino’s quality ingredients and authentic Neopolitan pies will remain the same.  In addition to eight pizzas, Palombino will offer salumi, formaggi, antipasti, soft-serve ice cream and a selection of pizza-friendly wines. 

Quattro Gastronomia Italiana (Winter 2009)
Trump SoHo New York
246 Spring Street

Since opening on Lincoln Road in 2006, Quattro Gastronomia Italiana has been one of Miami’s top dining destinations, known for its authentic Northern Italian cuisine, sophisticated design and European-style service.  KNR Restaurant Group will now open a New York City location in the highly anticipated Trump SoHo.  The new Quattro will be a 190-seat, multi-level dining experience serving authentic Northern Italian dishes featuring impeccably sourced ingredients.  Designed by New York-based Studio A Design, the space is designed in a color palette of emerald green and tan, outfitted with custom Murano chandeliers, black granite, beveled mirrors and buttery leather seating. 

Xie Xie (September 2009)
32 St. Marks Place

The second location of Angelo Sosa’s modern fast-casual sandwich shop Xie Xie (pronounced shay-shay) brings the chef’s signature brand of Asian street food to the East Village.  Sosa incorporates bold flavors like fresh turmeric, dill and Thai basil with meats and seafood to create a variety of inventive sandwiches served on Xie Xie’s signature breads.  Xie Xie is Sosa’s latest venture in a career that has included stints at Alain Ducasse’s Spoons and Stephan Starr’s Buddakan, as well as his own modern Chinese restaurant Yumcha.

PHILADELPHIA

MidAtlantic at the Science Center (September 2009)
3711 Market Street

Acclaimed Chef Daniel Stern will open MidAtlantic, a modern taproom that nods to the culinary traditions and roots of the region.  MidAtlantic will showcase Pennsylvania Dutch cookery and reference the produce market stalls that ran from the top of Market Street to the banks of the Delaware River in the 1700s. In addition, MidAtlantic will feature a focused beverage program highlighting local beers and spirits and a stage for live music performances.

R2L (October 2009)
Two Liberty Place

A modern interpretation of classic cocktail cuisine with elevated twists on American food, R2L will be one of the region’s most dramatic restaurants.  Located on the 37th floor of new residences Two Liberty Place, R2L’s dining room soars 500 feet above the city of Philadelphia affording guests spectacular unobstructed 360-degree views that span over 40 miles into the distance.  The stunning setting is the perfect backdrop for Chef Daniel Stern’s lauded cuisine. 

UNCASVILLE, CT

Bar Americain (November 2009)
Mohegan Sun
1 Mohegan Sun Boulevard

Blending the intimacy of a brasserie injected with the authentic styles and flavors of American cuisine, acclaimed Chef Bobby Flay brings the second location of his award-winning restaurant, Bar Americain, to Mohegan Sun casino.  Opening Bar Americain in New York City in 2005, the midtown Manhattan restaurant quickly became a dining destination while receiving rave reviews including two stars from The New York Times.  Flay’s menu celebrates the regional American foods he has grown to love during his travels across the country, and the new location will feature an expansive dining room, seating 275 as well as a bar/lounge area with an additional 45 seats.

BAR & LOUNGE

Location/Phone/Web Site: 227 East 56 Street, NYC 212-207-8777/ www.bistrolesteak.com

Date Established: July 15^th 2009

Owner/Team/About: Nicki Jakupi

Cuisine and Menu/About: Parisian Steakhouse

Price Range: Appetizers: $6.50- $12.95, Sandwiches: $11.00-$17.95, Lunch $12.00- $31.95, Dinner $13.95- $32.95

What you should know: This is the second location for Bistro Le Steak with the first being on 1309 Third ave. (Corner of 75th St.)

Space: Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors that open on to the street it is one of the loveliest spots in midtown.

Hours: Monday – Friday 11:30am – 11pm

Saurday – 1pm – 11pm

Sunday – 1pm – 10pm

Lounge: Tuesday – Saturday Open Late

Served: Lunch and Dinner

Policies: Credit Cards: Visa, MasterCard and Amex.

Reservations: Recommended

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BAR & LOUNGE

By Nancy Walman

 The Second Cut

For 14 years Bistro Le Steak has satisfied the tastes of the steak lovers of the Upper East Side but when owner Nicki Jakupi decided to open his second restaurant he chose to leave his corner bistro and venture into the throngs of midtown. Where once there was Bistro Deseret, there is now Bistro Le Steak Bar & Lounge (227 East 56 Street, NYC 212-207-8777.)

With an apropos opening on Bastille Day 2009 Bistro Le Steak Bar & Lounge offers the same great reasonably priced steaks and other specialty items that diners have come to love and trust at the original location. But this menu does not just stop and start at meat, there’s a bevy of items to choose from that allows diners many options, and different from its sister restaurant this location offers cocktails and a bar menu to attract the many midtown workers who definitely need to drink and flirt after work.

Start with the fabulous frog’s legs or shrimp cocktail,. Main courses offer a first rate calves’ liver and oh those steaks, fries and elegant desserts, especially the lemon tart.  Don’t miss the iced cappuccino. There’s an excellent wine list (at remarkably affordable prices) and smooth service as executed by the charming manager Frank, Idrizi.

Situated on a rare quiet midtown block the restaurant is a respite from other eateries in the neighborhood. The high ceilinged room is quite spacious and tables are spaced generously. This Bistro Le Steak is perfect for group dining with round tables able to accommodate large parties, and a private area to accommodate groups of up to 20. The low lit lounge and bar area are perfect for canoodling, and with doors

that open on to the street it is one of the loveliest spots in midtown.

Everyone loves a great steak, and Nicki Jakupi knows that better than anyone. If the successor is anything like the predecessor New York diners will have Bistro Le Steak Bar & Lounge for many years to come. Bistro Le Steak, 227 East 56 Street near 3rd Ave., rates A Minor on the Walman Report.

Appetizers

Onion Soup Gratinée traditional french onion soup w/ gruyère cheese and bread. . . . . . . . 7.50

Wild Organic Mushroom Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Warm Goat Cheese Tartlet oven roasted tomatoes, mesclun greens and basil vinaigrette . . 8.95

Frog’s Legs Provençale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95

Escargots imported snails presented in shell w/ parsley and garlic. . . . . . . . . . . . . . . . . . . . . . 9.95

Fried Calamari . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

Shrimp St. Tropez sautéed with garlic, tomatoes and hearts of artichokes. . . . . . . . . . . . . . 12.95

PEI Mussels (marinière, pernod cream sauce or marinara) . . . . . . . . . . . . . . . . . . . . 8.50

Shrimp Cocktail tender gulf jumbo shrimp w/ tangy cocktail sauce and fresh Lemon. . . . . . 11.95

Crab Cake braised leeks, corn and cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Salads

House Salad crisp romaine and escarole tossed in a homemade vinaigrette dressing . . . . . . . 6.50

Roquefort Salad w/ hearts of romaine, sliced tomatoes, roquefort cheese . . . . . . . . . . . . . . . . . 8.95

and our famous homemade dressing

North Fork Organic Green Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95

mesclun greens, red pepper, carrots, cherry tomatoes w/ sherry shallot vinaigrette

Ceasar Salad . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.50

crisp romaine tossed with our own dressing, parmesan cheese and seasoned croutons

Add Chicken . . . . . . . . 5.00

Arugula and Pear Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

w/ goat cheese, roasted walnuts and balsamic vinaigrette

Chopped Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95

w/ chopped Romaine, Cucumber, Tomato, Egg, Red Onion, Green Olives and Honey Dijon Vinaigrette

Burgers / Sandwich

Hamburger w/ lettuce, tomato, sautéed onion and fries . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.95

Le Steak Burger, (House Favored) w/ lettuce, tomato, sautéed onion and fries. . . . . . . . . . . 13.95

(red pepper, scallion and mushrooms mixed with ground Le Steak beef)

“Kobe” Beef Burger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95

w/ sautéed mushrooms, smoked bacon, lettuce, tomato, sautéed onions and fries

Croque-Monsieur . . . . . . . . . . . . . . . . . . . 11.95 Croque-Madame . . . . . . . . . . . 12.95

Steak Sandwich shaved beef w/sautéed onions, gruyère cheese and fries . . . . . . . . . . . . . 14.95

Omelette Provençale traditional french omelette w/ herbs, cheese and fries. . . . . . . . . . . . 12.95

Entrées

Try our "Magnifique" Provençale Steak Sauce

All Steaks served with your choice of: Pommes Frites, Mashed Potato or Non fat Mashed Potato

Pan Seared Brook Trout w/ julienne vegetables and lemon – caper sauce . . . . . . . . 17.95

Almond Crusted Filet of Sole w/ spinach, julienne carrots and rosemary beurre blanc . . . . 19.95

Atlantic Salmon w/ pink peppercorn sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Potato Crusted Halibut, wild from Alaska . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.95

Pacific Jumbo Shrimp Brochette w/ saffron rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.95

Sea Scallops w/ wild mushroom ragout in port wine . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

PEI Mussels (marinière, pernod cream sauce or marinara) w/ Fries . . . . . . . . . . . . 16.95

Naturally Raised Pan Roasted Breast of Chicken w/ port wine sauce . . . . . . . . . . . 17.95

Chicken Provençale w/ vegetables and garlic sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Calf’s Liver w/ roasted garlic mashed potatoes, sautéed onions and red wine vinegar sauce . . . . . 17.95

Breast of Duck w/ wild rice, mixed vegetables and five spice orange sauce . . . . . . 22.95

Naturally Raised Pork Chop w/ mango-cognac sauce . . . . . . . . . . . . . . . . . . . . . . . 19.95

Naturally Raised Loin Lamb Chops w/ rosemary and garlic . . . . . . . . . . . . . . . . . . . 21.95

Naturally Raised Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

Sirloin Steak 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.95

Filet Mignon 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

Filet Mignon Au Poivre 10oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.95

New York Cut Ribeye 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.95

New York Cut Sirloin Steak 16oz. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32.95

PASTA

Linguini w/ Rock Shrimp in a light tomato broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.95

Fettuccini Carbonara . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95

Penne w/ Grilled Chicken in a sun dried tomatoes-cream sauce. . . . . . . . . . . . . . . . 15.95

Sides:

French Fries or Mashed Potatoes (Non Fat or Reg.) 2.95

Crispy Onion Rings 5.50

Saffron or Wild Rice 5.50

String Beans or Broccoli 6.50

Creamed Spinach or Steamed Spinach 7.50

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