French Onion Soup Au Gratin

Soup Du Jour

Hot Legs
Done in the traditional "hot wing" style, but better! Why chew on a bone when you can have the meat?

Escargot Bourguignonne
Tender helix snails braised in burgandy wine, sauteed with mushroom caps and garlic butter.

"Peel and Eat" Shrimp
One half pound of specially seasoned gulf shrimp, served with cocktail sauce.

Frog Legs Meuniere
Lightly sauteed, served on a bed of spinach with a lemon, garlic butter.

Fried Calamari
Lightly dusted then deep fried with green chilies and tossed in sundried tomato and pesto sauce.

Shrimp and Crab Somosa
Shrimp, crab, and bacon filled pastry triangles, fried and served with a sweet and spicy dipping sauce.

Spring Rolls
Filled with julienne of vegetables and cellophane noodles served with a peanut dipping sauce.

Chilled Grilled Vegetables
Served with pita bread, hummus, and feta cheese.