Six to eight steamed asparagus spears topped with a hollandaise sauce.
Breaded and pan-toasted veal medallions topped with capers, Served in a lemon butter sauce.
Pan-sautéed veal medallions topped with jumbo lump crabmeat, mushrooms and asparagus spears. Served in a mournay sauce and accented with a lemon butter sauce.
Three grilled quails served in a raspberry reduction sauce.
two six oz. pan-seared, oven-roasted tame duck breasts. Served in a raspberry reduction sauce.
Pan-seared, oven-roasted baby New Zealand rack of lamb served in a basil mustard cream sauce.
U.S.D.A. Prime cut, grilled and served in a three wine reduction sauce. Accented in a hollandaise sauce.
U.S.D.A. Prime cut, grilled and served in a three wine reduction sauce. Topped with jumbo lump crabmeat and accented in a hollandaise sauce.
Pan-toasted fillet of fresh fish topped with flash fried oysters, served in a brown Meuniere sauce.
217 W College St, Lake Charles, LA 70605
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