MENU
Escargots de Bourgogne
In a Galice butter sauce. 16
Coquilles Saint- Jacques au Gratin
Scallops and mushrooms with white wine cream sauce. 18
Frog Legs Provencal
Frog legs sautéed with white wine, lemon garlic, cream sauce. 17
Stuffed Mushroom Caps
Mushroom caps stuffed with crab meat & topped with béarnaise sauce. 13
King Crab Cocktail
King crab claw & petite crab legs served on a bed of fresh arugula with cocktail sauce. 18
Smoked salmon roulade
Smoked salmon, goat Cheese and potato layered, rolled and sliced. Served with cucumber, wasabi and lime vinaigrette. 17
Prawns Scampi
Prawns scampi enhanced with garlic butter sauce over mashed potatoes & artichoke hearts. 18
Chefs Home made Pâté. 12
*Carpaccio
Beef Carpaccio: Rolled beef with shaved parmesan cheese, wasabi tobico caviar, cornichones,
baby spring mixed greens, capers, dressed with balsamic vinegar & extra virgin olive oil. 17
American Sturgeon Caviar. 70
Soups
Soup of the Day. 10 French Onion Soup Au Gratin. 10 Cold Vichyssoise. 10
Salads
*Caesar Salad
Le Paon's Caesar salad prepared tableside (minimum for two).Price per person. 14
Hearts of Palm
Hearts of palm, fresh raspberry, baby heirloom tomatoes, endive with raspberry vinaigrette. 14
Tomato and Onion
Thick slices of beefsteak tomato, Red Bermuda onion, served on a bed of red leaf lettuce,
crumbled bleu cheese, dressed with balsamic vinaigrette. 12
Salad Le Paon
Baby Spring mixed greens, Belgian endives, baby heirloom tomatoes,
Crumbled feta cheese. Walnuts, with balsamic sesame oil vinaigrette. 10
Beet Salad
Gold and red beets, goat cheese on a bed of arugula with poppy seed Sherry vinaigrette. 14
Spinach Salad
Warm spinach salad with mushrooms with hot bacon dressing. 13
Main Courses
Fish and Pastas
Dover Sole
Whole English Dover Sole, sautéed or grilled, and served with lemon butter parsley sauce. 48
Frog Legs
Frog legs sautéed with white wine cream, lemon butter-garlic sauce over sautéed spinach. 34
Orgy of Fresh Seafood
Variety of fresh seafood: langoustine, scallops, crabmeat, octopus, calamari, mussels, and baby vegetables
served in a brilliant saffron consommé. 38
Deep Sea Scallops
Seared deep sea scallops with white wine cream saffron sauce, and steamed kale. 38
Prawns Saint Tropez
Prawns over linguine pasta with Pernod cream sauce. 32
Steaks & Chops
Filet Mignon
8 Oz Filet mignon served with béarnaise sauce
and pan fried Hubbard potatoes. 49
Braised Kobe beef cheek
Braised Kobe beef cheek served with tomato, truffle oil,
and red wine reduction sauce. 44
Steak Dian
Medallions of beef sautéed with garlic butter,
mushroom, scallion, Dijon Mustard,
Port Wien bordelaise sauce. 44
Tournedos Au Poivre
Sautéed medallions of beef, flavored with freshly cracked black pepper, and green peppercorn bordelaise cream mustard sauce. 40
Tournedos Neptune
Broiled medallions of beef, topped with king crabmeat & béarnaise sauce. 42
Australian Rack of Lamb
Tender Rack of Lamb, oven roasted to your taste, carved and
served with Demi- Glace, Provencal herb,
Mint jelly and Port Wine reduction. 48
Filet of Venison
Filet of venison sautéed and finished in the oven,
with a port wine raspberry-crème de cassis sauce. 44
Veal
Veal Sweetbreads Picatta
Sliced veal sweetbreads breaded sautéed and served with lemon-butter, capote caper sauce. 36
Veal Normand
Tender, milk-fed veal, lightly sautéed and served with mushrooms &
White wine cream sauce. 36
Veal Marsala
Tender, milk-fed veal, lightly sautéed with mushroom and served
with Marsala wine cream sauce. 36
Veal Calvados
Tender, milk-fed veal, sautéed and served
with sliced apples and apple brandy cream sauce. 36
Roasted Duck
Half boneless roasted duck and wild rice served with orange sauce. 36
Steamed assorted fresh vegetables
Steamed assorted Fresh Vegetables platter with basil Balsamic vinaigrette. 26
Additional Side Orders 5
Split charge for Entrées 10
Merci et Bon Appétit
Desserts
Soufflé 11
Grand Marnier Chocolaté Harlequin Lemon
Raspberry Soufflé 12
Crème Brulée 10
Butter Cake 12
Warm home made butter cake with homemade ice cream
Homemade ice cream 8
Coffee, Tea, Milk 4
Bar Menu
Shrimp scampi. 12
Escargots à la Bourguignonne. 12
Homemade pâté. 10
Delicious deviled eggs. 8
Stuffed Artichoke bottom
Artichoke bottom stuffed with shrimp, steamed and topped with Hollandaise sauce accompanied with sautéed kale. 12
Mussels
Steamed New Zealand mussels with cream lemon butter garlic sauce. 12
Filet of Sole
Filet of sole egg washed, breaded and sautéed served with tomato sauce. 12
With Lemon butter caper sauce. 15
Scallops
Seared sea scallops, sautéed spinach with cream saffron sauce. 12
Crab béarnaise
Mushroom caps stuffed with crab meat & topped with béarnaise sauce. 10
Baked beef steak tomato
Baked beef steak tomato topped with slices of cucumber & goat cheese,
served with balsamic vinaigrette. 10
Caesar salad 8
With Chicken. 13 With shrimp. 17
Atlantic Salmon
Broiled Atlantic Salmon and baby mix Spring green with balsamic vinaigrette. 16
Scalone Pattie and soft shell crab
Scalone Pattie and soft shell crab egg washed, breaded and sautéed served
with lemon butter caper sauce. 16 Two soft shell crab only. 24
Linguini
with Tomato Basil Garlic sauce. 9
With shrimp. 17 With beef. 17 With chicken. 13
Tournedos Neptune
4 oz broiled medallion of beef topped with crabmeat & Béarnaise sauce. 18
Above Items will be served only at the Bar area
The house policy does not honor corkage or outside wine