Coquille St. Jacques
Sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes
Asparagus Parmesan
Jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes
Artichoke Claremont
Whole artichoke served with tomato-hollandaise for leaf dipping
Crab Cake
Broiled and served with with Cholula Remoulade sauce
Traditional French Onion Soup
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