Le Sans Souci
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APPETIZERS
HALF GRAPEFRUIT 9.50 - BAKED AND TOPPED WITH HONEY COGNAC
PÂTÉ MAISON 9.75 - SMOOTH DUCK LIVER SERVED WITH THREE POINT TOAST
*SMOKED SALMON 16.50 - ACCOMPANIED WITH CHOPPED ONIONS AND CAPERS
*OYSTERS ON THE HALF SHELL 21.50 - BLUE POINTS SERVED OVER A BED OF ICE
*SILVER PLATE 21.50 - THREE COOKED SHRIMP, THREE SLICES OF SMOKED SALMON, AND THREE OYSTERS ON THE HALF SHELF
OYTERS ROCKEFELLER 16.50 - COOKED OYSTERS TOPPED WITH SAUTÉED SPINACH AND CREAMY BÉCHAMEL
ESCARGOT À LA BOURGUIGNONNE 14.00 - BAKED WITH GARLIC BUTTER SAUCE
*MARINATED HERRING 9.50 - SERVED OVER ICEBERG LETTUCE, ACCOMPANIED WITH SLICED ONIONS, CAPERS AND A SIDE OF SOUR CREAM
SHRIMP COCKTAIL 16.50 - COOKED SHRIMP SERVED CHILLED WITH A SIDE OF COCKTAIL SAUCE
COQUILLE ST. JACQUE 16.00 - SAUTÉED SCALLOPS IN A CREAMY SHERRY SAUCE WITH A POTATO RING
CRAB STUFFED MUSHROOMS 19.75 - SAUTÉED MUSHROOMS IN WHITE WINE TOPPED WITH CRAB MEAT AND CREAMY BÉCHAMEL SAUCE
PROSCIUTTO AND MELON 12.75
SOUPS CUP 8OZ / BOWL 12OZ
SOUPE À L’OIGNON 4.75 / 8.50 - FRENCH ONION SOUP
COLD VICHYSSOISE 4.75 / 9.50 - CREAMY POTATO LEAK, SERVED COLD
SOUP DU JOUR 4.75 / 8.50
SALADS
*CAESER SALAD SEVERD FOR TWO 18.50
SALAD DE SAISON 5.50 - MIXED ROMAINE AND ICEBERG LETTUCE, SLICED TOMATO WADGE AND CHOICE OF DRESSING ( HOUSE VINAIGRETTE, THOUSAND ISLANDS, RANCH, CREAMY ROQUEFORT 1.00)
WILTED SPINACH SALAD SERVED FOR TWO 21.00
PINE SEED SALAD 10.75 - SPINACH SALAD TOPPED WITH SLICED ONIONS, MUSHROOMS AND PINE SEEDS
HEART OF PALM 11.50
WATERCRESS SALAD 12.75 - WATERCRESS TOPPED WITH SLICED ONIONS, AND MUSHROOMS ( seasonal )
ARTICHOKE HEART VINAIGRETTE 9.25
WHITE ASPARAGUS 12.5O ( seasonal )
CHEF SPECIALTIES ENTRÉE
*STEAK AU POIVRE 42 - PEPPER STEAK TOPPED WITH PEPPER CORNS RED WINE BORDELAISE SAUCE
SREAK MARCHAND DE VIN 42 - 12OZ SIRLOIN SERVED WITH RED WINE BORDELAISE
* STEAK DIANE 49 - 7OZ TENDERLOIN, TENDERIZED VERY THIN AND SERVED WITH RED WINE BORDELAISE
RIS DE VEAU 35.50 - VEAL SWEETBREAD, SAUTÉED WITH ARTICHOKE HEART AND MADEIRA WINE
* TOURNEDOS ROSSINI 49.50 - 7OZ TENDERLOIN FILET WRAPPED WITH BACON, TOPPED WITH A SLICE OF PÂTÉ AND RED WINE BORDELAISE
ESCALOPE DE VEAU OSCAR 39.50 - TENDERIZED VEAL LIGHTLY BREADED AND PAN FRIED, TOPPED WITH CRAB MEAT AND BÉARNAISE
*GRENADINE DE BOEUF 49.50 - THREE 2.5OZ TENDERLOIN MEDALLIONS, SERVED WITH A SIDE OF BÉARNAISE
*SADDLE OF LAMB 45.00 - HALF A RACK DEBONED, PAN SEARED AND BAKED SERVED WITH A SIDE OF BÉARNAISE
*CHATEAUBRIAND 98.00 - BAKED SERVED FOR TWO, 20OZ TENDERLOIN AND SLICED SERVED WITH A SIDE OF BÉARNAISE
*ENTRECÔTE MAÎTRE D’HÔTEL 85.00 - SERVED FOR TWO, 28OZ SIRLOIN GRILLED AND SLICED WITH A SIDE BÉARNAISE
*RACK OF LAMB 90.00 - SERVED FOR TWO, FULL RACK BAKED AND BROILED WITH DIJON MUSTARD AND BREADED CRUST SERVED WITH A SIDE OF BÉARNAISE
*MIXED GRILLED ÀL ANGLAISE 49.50 - COOKED TO PREFERENCE OF CHOICE FOR LAMB CHOP AND FILET MIGNON, PAN FRIED SWEETBREAD, GRILLED CHICKEN THING AND A SLICE OF BACON
SEAFOOD
LE TRESOR DE LA MER 49.50 - SAUTÉED SHRIMPS, SCALLOPS, AND HALF A LOBSTER TAIL, FLAMBÉED IN SHERRY WINE CREAM
POACHED SALMON 29.75 - 7OZ TOPPED WITH HOLLANDAISE
* CUISSES DE GRENOULLE 29.50 - PETITE FROG LEGS SAUTÉED IN LEMON, BUTTER AND GARLIC
DOVER SOLE MEUNIÈRE (MKP) - DOVER IMPORTED FROM HOLLAND, PAN SEARED AND TOPPED WITH LEMON BUTTER AND DEBONED
LOBSTER THERMIDOR MKP - 1.5 LOBSTER TAILS, CHOPPED MUSHROOMS AND SAUTÉED WITH SHALLOTS IN CREAMY SHERRY WINE
POULTRY
CHAMPAGNE POULET 29.75 - CHICKEN BREAST SAUTÉED IN A CREAMY CHAMPAGNE SAUCE TOPPED WITH TRUFFLE
DEMI POULET 25.00 - HALF A CHICKEN BROILED
DUCK À L’ORANGE 35.75 - HALF A DUCK BAKED, TOPPED WITH GRAND MARNIER ORANGE SAUCE SERVED OVER A BED OF WILD RICE WITH RAISINS AND ALMONDS
PASTAS
FETTUCCINE PRIMAVERA 22.50 - HOMEMADE MADE ALFREDO TOPPED WITH VEGETABLES OF THE DAY
SHRIMP FETTUCCINE 32.50 - BLACK TRIGER SHRIMP SAUTÉED IN HOMEMADE ALFREDO
FETTUCCINE DE LA MER 35.00 - SCALLOPS, U15 SIZE SHRIMP AND SALMON SAUTÉED IN CREAMY SHERRY WINE SERVED OVER FETTUCCINE