FOLLOW US
Order FoodOozle Online
 

SPECIALS

 

______________________________

 

Traditional Passover Dinner

Serving

Monday April 14th & April 15th

$39.95 Per Person

Reservations Required

 

______________________________

 

Sunset Menu - $25

 

Starters

 

Soup Du Jour

Caesar Salad

Romain hearts, anchovies, garlic croutons & parmesan cheese

 

House Salad

Mixed greens, tomato, cucumber & red onion, choice of dressing

 

Entrees

 

Grilled Scottish Salmon Filet

Red wine marinated plank, herb crusted, whole grain mustard beurre blanc, butternut squash flan & baby carrots

 

Roasted Maple Leaf Duck

Briased red cabbage, sweet patato puffs & orange-port wine glace

 

Chop Steak

Crispy onions, red-wine demi, potato puree

 

Chef Anthony's Chicken

Rosemary & thyme brined, chicken jus, potato puree

 

Wiener Schnitzel

Lightly breaded veal scalopini, cranberry relish, spaetzle, braised red cabbage

 

Vegan "Bolognese"

Roasted exotic vegitables, eggplant, zucchinni, tomato & mirepoix with fresh herbs and spaghetti squash "pasta"

 

______________________________

 

Josef’s Table 3-Course Pre-Fixe

$35

 

Starters

 

Escargots

French snails baked in garlic and herb butter

Grilled Calamari Steak

Pesto marinated, Old bay oil, radicchio salad

“BLT”

Panko crusted beefsteak tomatoes, goat cheese-tomato jam, bacon & rocket

French Onion Soup or Soup du Jour

Butternut Squash Ravioli

Beurre noisette, sage & gorgonzola

Wedge Salad

Iceberg lettuce, bacon, blue cheese, diced tomatoes,

Beef Steak Tomatoes & Fresh Mozzarella

Fresh basil, extra virgin olive oil & aged balsamic vinegar

Beet & Goat Cheese Salad

Red & golden beets, cherry tomato, whole grain mustard, apple cider vinegar

Caesar Salad

Romaine hearts, anchovies, croutons & parmesan cheese

 

Entrée

 

Linguini Fruiti Di Mare

Mussles & shrimp, clam-basil-garlic tomato sauce

Scottish Salmon Filet

Red wine marinated plank, herb crusted,

whole grain mustard beurre blanc,

butternut squash flan & baby carrots

Shrimp Niçoise

Chilled jumbo shrimp, baby greens, tomatoes, green beans, hard-boiled eggs, olives, fingerling potatoes anchovies & tarragon vinaigrette

Vegan “Bolognese”

Roasted exotic vegetables, eggplant, zucchini, tomato & mirepoix with fresh herbs and spaghetti squash “pasta”

Roasted Maple Leaf Duck

Braised red cabbage, sweet potato puffs, orange-port wine

Wiener Salon Goulash

A Viennese specialty made with veal, caramelized onion and a Hungarian paprika sauce, with fresh herb spaetzle

Chop Steak*

Cripsy onions, red-wine demi, potato puree

Harvest Pork Chop

Apple chutney, sweet potato puree

Chef Anthony’s Chicken *

Sausage stuffed chicken breast, balsamic glaze, pepperoncini, fingerling potatoes

Wiener Schnitzel

Lightly breaded veal scaloppini, cranberry relish, spaetzle, braised red cabbage

Dessert Menu to be Presented