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Luxurious Dining in our Specialty Dining Rooms
serving International Cuisine
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..Menus courtesy of "souisse chef LLC"
| Chinese Appetizer BARBECUED RIBS A Cantonese appetizer featuring spareribs and a tangy sauce EGG ROLLS SWEET & SOUR PORK or CHICKEN Soup BEEF WITH WATERCRESS SOUP A light soup with flank steak and Chinese watercress EGGDROP SOUP Entree STEAMED SHAO-MAI DUMPLINGS WITH YOUNG GINGER Small steamed dumplings stuffed with fresh chestnuts, pork and scallions SHRIMP AND CRAB TOAST ON FRENCH BAGUETTES WITH FRESH PLUM SAUCE Baguette slices topped with shrimp and pork, deep fried, then served with plum sauce TEA AND CASSIA BARK SMOKED CHICKEN WITH HUNAN RED ONION PICKLE GARNISH Whole chicken rubbed with Szechwan peppercorns, steamed, smoked, cut into pieces and served with cucumber fans PAN FRIED NOODLE PILLOW WITH STIR FRIED CHINESE GREENS AND BABY GARLIC Noodle cushion browned, then served with stir-fried vegetables SHRIMP KEW Shelled shrimp in a wine sauce with assorted vegetables LEMON CHICKEN Pan-fried golden brown boneless chicken topped with a lemon sauce Dessert GREEN TEA ICE CREAM Homemade ice cream delicately flavored with powdered Japanese green tea, served with fresh raspberry sauce YIN-YANG RASPBERRY AND MANDARIN ORANGE TART Raspberry and orange tart brushed with passion fruit glaze
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Italian Appetizers CAPONATA ALA SICILIANA Sautéed eggplant with onion, olives, capers and celery MOZZARELLA FINGERS fried golden brown & served with marinara sauce CRAB CAKES served in mornay sauce STUFFED MUSHROOMS with crab and shrimp MUSSELS served in red or white sauce SHRIMP COCKTAIL served with lemon Soups CHILLED STRAWBERRY SOUP PESTO SOUP angel hair pasta, ground beef,Italian sausage, green beans, stewed tomatoes, pesto - ground fresh oregano, olive oil, crushed garlic Salads MONTEREY SALAD chicken, bacon, black olives, broccoli, mushrooms, tomatoes, onions, & feta cheese on fresh lettuce SPINACH SALAD fresh spinach, bacon, mozzarella, & romano cheese, onions, black olives, tomatoes, mushrooms & sunflower seeds served with house dressing GREEK SALAD feta cheese, tomatoes, black olives, Greek peppers, mushrooms & onions on fresh lettuce ANTIPASTO SALAD salami, ham, provolone, romano & mozzarella cheese, black olives, tomatoes, mushrooms, Greek peppers & onions on fresh lettuce Lightly sautéed veal garnished with crayfish and topped with two cheese sauce BABY SALMON STUFFED WITH CAVIAR Fresh baby salmon stuffed with salmon and black caviar, and presented with a red wine sauce ITALIAN SAUSAGE & PEPPERS OVER PASTA LASAGNA FETTUCCINI ALFREDO DESSERT WHITE CHOCOLATE MOUSSE IN AN ALMOND COOKIE SHELL White chocolate mousse served with a raspberry puree and creme fraiche MACAROON MOCHA BUTTERCREAM CAKE Entrees |
French Appetizer SEA SCALLOP APPETIZER sautéed scallops dressed in a mustard sauce MOUSSELINE OF SCALLOPS AND SALMON Seafood mousse highlighted with a white wine and butter sauce OYSTERS BIENVILLE Oysters on the half shell with bienville sauce Soup COLD CANTALOUPE SOUP A refreshing soup featuring preed melon BOUILLABAISSE A fish stew with fresh vegetables and saffron Salad CRAYFISH AND POACHED QUAIL EGGS SALAD WITH TRUFFLE VINAIGRETTE Crayfish boiled in bouillon, served with soft-boiled quail eggs, endive and truffle dressing CELERY AND WATERCRESS SALAD WITH ANCHOVY DRESSING A refreshing green palate cleanser BELGIAN ENDIVE SALAD WITH SWEET ONION CONFIT Salad of Belgian endive with a warm red onion garnish, served with raspberry dressing Entree DUCK A L'ORANGE Roast duck with orange sauce bigarade SOUFFLÉ POTATOES Twice deep-fat fried puffed potatoes RABBIT WITH APRICOTS IN CABERNET SAUCE Boned rabbit stewed in apricots and garlic, served with a cabernet sauce POMPANO EN PAPILLOTTE Fresh pompano cooked in a paper bag with a cream. shrimp and oyster sauce ASSIETTE OF SQUAB WITH WILD MUSHROOMS Roast breast and leg of duck with sautéed mixed vegetables and three types of wild mushrooms CROSTINI WITH CHICKEN LIVERS Chicken livers sautéed in white wine and cream, served on French bread toasts Dessert HIPPENASSE Baked egg, cream and flour cup filled with fresh fruit of the season CREPES SOUFFLÉ Crepes with fresh strawberries, kiwi and custard cream BANANAS FOSTER Sautéed bananas flamed in rum and banana liqueur, served over ice cream |
| FRENCH (cont) QUAIL AND DUCK WITH RADICCHIO, MACHE AND GREEN PEPPERCORN SAUCE Roast quail on a bed of lettuce, surrounded by sliced duck breast GREEN PASTA WITH TOMATO SAUCE AND BASIL Fresh pasta with tomato, basil and garlic sauce PASTA WITH CREAM TRUFFLE SAUCE AND FRESH MUSHROOMS Fresh pasta with truffle, Madeira and cream sauce MEDALLIONS OF VEAL WITH SAUCE NANTUA AND WINE BUTTER SAUCE |
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