G reater Detroit
It's The Smart Way To
Go To Dinner.
an elegant dining experience'
Chicken Livers Sauteed chicken livers and onions in Marsala wine.
Melanzana Tre Lune Medallions of eggplant breaded and baked with a blend of spinach,
Muscarpone, Ricotta and Parmesan Cheeses.
Raw Bar Selection Choose from a wide variety of fresh seafood prepared daily.
Veal Raphael Veal sauteed with mushroom and artichoke hearts with port wine and blackberry cognac.
Veal Tre Lune Veal sauteed with mushrooms, hearts of palm, fresh green grapes with a rich Reisling Auslese wine.
Veal ala Maria Veal sauteed with pecans and mandarin oranges with Grand Marnier and a dash of cream.
Roasted Veal Chop Coated in apricot glaze, fresh seed mustard, lightly breaded then roasted.
Veal Chop ala Raphael Seared to keep in the juices, then finished in the pan with porcini mushrooms,
sun dried tomatoes and dry cured olives.
Veal Chop Tre Lune Stuffed with shrimp and scallops marinated in garlic.
All veal dishes served with a salad, cup of soup and side of Pasta.
POULTRY AND RABBIT
Chicken Carciofi Boneless breast of chicken sauteed with panchetta, artichoke hearts and
fresh mushrooms in a light Marsala cream sauce.
Quail Tender fresh quail, split and grilled. Served with gorgonzola polenta and fresh herb AuJus.
Rabbit Graziata Slow cooked with mushrooms, sun dried tomatoes and black olives.
STEAKS AND CHOPS
For best results, our recommendation is for Steaks and Chops to be prepared rare to medium.
We will not be responsible for Steaks and Chops ordered cooked past medium.
Tenderloin Tre Lune Medallions of beef tenderloin sauteed with fresh mushrooms,
roasted peppers and gorgonzola cheese in a mushroom Chianti sauce.
Tenderloin Raphael Medallions of beef tenderloin sauteed with a sauce of prosciutto,
Genoa salami, Mortadella and mushrooms.
Lamb Chops Tre Lune Marinated in Dijon mustard, fresh taragon, rosemary and green peppercorns.
Cappelini with Scallops Marinated baby sea scallops, Italian plum tomatoes and green onions,
extra virgin olive oil and garlic, fresh herbs and a dash of cream.
Fruitti di Mara Shrimp, clams, mussels, scallops, lobster and calamari with Italian plum tomatoes,
extra virgin olive oil, garlic and fresh herbs.
Entrees served with house salad and a cup of soup.
Shrimp ala Guiseppi Sauteed in olive oil with garlic, fresh parsley, parmesan cheese and lemon,
deglaced with white wine.
Shrimp Raphael Shrimp and mussels sauteed with fresh herbs and a sauce of garlic, sun dried tomatoes and sherry. 19.95
Frog Legs Tre Lune Poached baby sea scallops surrounded by crispy, sauteed frog legs.
Entrees served with house salad, cup of soup and side of Pasta.
Aglio & olio Porcini mushrooms, asparagus, baby green beans, extra virgin olive oil, garlic,
fresh basil and crushed red peppers.
Linguine with Clams (Red or White) Linguine pasta with fresh clams in a spicy red sauce or creamy white sauce.
Mary's Old Country Pasta Broiled chicken breasts with Italian plum tomatoes, green onions and
Shiitake mushrooms, red bell peppers, garlic and fresh herbs tossed with bow tie pasta.
Served with salad and soup.
7117 Fieldcrest, Green Oaks Twp.
(W. 1-96 to S. US-23, 1st exit Lee, E. to Fieldcrest)
Sample menu subject to change
With our compliments
15 % off total food bill
VALID ANY EVENING
THRU DEC. 20, 1995
THE JEWISH NEWS • 51