THE FIRST COURSE
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Roasted Garlic and Goat Cheese
Oven roasted with thyme and olive oil and accompanied by aged chevre and toast points.

Patè
Classic Chicken Livers flavored with Cognac.

Brie Encroutè
Wrapped in Phyllo dough and baked to a golden brown, served with sauce Madeira.

Pan Fried Oysters
Willapa Bay Oysters dusted in seasoned flour then pan fried to a crispy golden brown.

Escargots
Choice Helix Snails baked in a garlic Pernod butter.

Gravlox
House cured Salmon served with mustard sauce, red onions and capers.

Sautéed Prawns
Prawns gently sautéed with garlic and finished with lobster sauce.



SALADS
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Dinner Salad
A delicious blend of Mixed Greens with an array of vegetables and fruit.

Soup
Chef's choice.

Fresh Mozzarella and Tomato Salad
Served with fresh basil and a Balsamic vinegar.

Wilted Spinach (olde time favorite)
Spinach tossed in a warm bacon, mushroom and shallot dressing.


THE MAIN COURSE
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All dinners are served with Homemade Bread and Butter, Starches, Vegetables and exotic Fruit Sorbet.

Pork Leopold
Tenderloin of Porl a la maison. Changes daily.

Austrian Gulasch
Braised Beef and tomatoes with fresh herbs and paprika.

Chicken Constanza
Boneless Breast of Chicken baked with herb and mushrooms.

Cordon Bleu
Chicken stuffed with Black Forest Ham and Swiss Cheese, breaded and served with an oregano demi glace.

Schnitzel Amadeus
Austrian Classic! Hand trimmed Tenderloin of Pork, lightly breaded and sautéed to a crisp golden brown.

Idaho Rainbow Trout
Dusted with seasoned flour, lightly sautéed with garlic and almonds.

Pan Fried Oysters
Lightly tossed in seasoned flour and sautéed in butter.

Steak au Poivre Madagascar
A French classic. Choice cut of New York Strip grilled. Served with peppercorn cognac demi glace and mango chutneys.

Seafood Medley
Assorted Seafood sautéed with shallots, garlic, wine and cream nestled atop puff pastrie.

Seafood Pasta   
A mixture of seafood sauteed with garlic, white wine, artichoke hearts and tossed over pasta.

Bouillabaisse
Assorted Seafood nestled in a delicate seafood broth.

Rack of Lamb Provençal
Succulent Lamb roasted with a crust of fresh herbs and bread crumbs and served with port wine demi glace.

Duck a là Orange
Boneless roasted Duckling served with Grand Marnier sauce.

Vegetarian Dishes available upon request

DESSERTS
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Assorted Homebaked Pastries (changes daily)