Card #38
It's The Smart Way To
Go To Dinner.
,
Asparagus Gratin 10.00
Smoked Chicken "potstickers" on cellophane noodles 9.00
Chilled shrimp served with cocktail sauce 10.00
Osetra Caviar with traditional garnitures 48.00
Escargots sauteed in lemon — garlic butter, served in bread bowl 9.00
Terrine of harvest vegetables and fresh pasta on
a pool of green and red roasted pepper coulis 10.00
Bay scallop and apple quesadilla with caramelized apple reduction 10.00
Lobster canolli served with tomato herb sauce 12.00
Open faced ravioli of cured tomato and olives, red pepper and black olive oil 8.00
G/""
— our dinner salad is served with all main courses, Caesar salad 3.00 extra —
Roasted rack of garlic crusted lamb served with
vegetable layered torte and roasted new potatoes 29.00
Baked paillard of chicken breast rolled around vermicelli and preserved fruit stuffing 23.00
Grilled New York Strip steak with Danish lobster tails, sauce Bordelaise
and Thermidore butter 33.00
Prime grilled filet mignon of beef with potato gratin, pate de foie gras
and Stilton Cognac butter, beef demi glace 28.00
Broiled red snapper over herb paparadelle and lemon cream sauce 25.00
Yellowfin tuna coated with sesame seeds, eggplant caviar Napoleon and wasabi sauce 26.00
Basil smoked North Atlantic salmon with rice pilaf galette and vegetable batonnets 26.00
Roasted half duckling served over penne, with fruit garniture 24.00
Paneed veal medallions with gulf shrimp and lemon caper butter, haricot vertes 27.00
— Executive Chef — Keith J. Supian —
SPECIAL OFFER
With our compliments
Dessert with each dinner entree
RESERVATIONS
(313) 821-2620
VALID TUES.-FRI.
649 Van Dyke, Detroit
Limit two persons per card
(Near Jefferson)
Thru December 20, 1996
Sample menu subject to change
52 • CUISINE 1996