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Prices subject to an 18% service charge on parties of six or more. |
CATERING AVAILABLE |
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| Pate Maison |
$8.99 |
| Duck liver and shallots sauteed and flamed in brandy and spices, then simmered in heavy cream, chilled and served with English water biscuits and cornichons. |
| P.S. Grilled Shrimp |
$9.99 |
| Bacon wrapped shrimp, stuffed with horseradish, broiled and topped with sweet honey. |
| Chicken Satay |
$8.99 |
| Chicken tenderloins are marinated in a coconut cream, saffron and roasted coriander seed mixture, skewered, flame roasted and served with a spicy red curry and peanut sauce with a sweet and sour cucumber vinaigrette; a house specialty. |
| Wild Mushroom Augratin |
$8.99 |
| Fresh shiitake, portobello and crimini mushrooms sauteed with shallots and garlic, flamed in cognac and port, then thickened with cream and topped with a gruyere, parmesan herb crust. |
| Stuffed Silver Dollars |
$8.99 |
| Large mushroom caps stuffed with escargot, spinach and feta cheese, then broiled in a garlic and lemon butter until tender. |
| Nua Nom Tok #4 |
$6.99 |
| Charcoal broiled filet mignon, tossed with ground roasted rice and fresh mint in a Thai hot pepper dressing, served on a bed of red cabbage. |
| Pizza Dujour |
$9.99 |
| Our hand-tossed, homemade crust, topped with a different specialty every day and finished with a blend of cheeses. |
| Pan Seared Crab Cake |
$9.99 |
| Our lump crab cake, pan seared and laid with mesclun, curried potatoes, and a sweet chilli garlic sauce. |
| Diver Scallop Risotto |
$9.99 |
| Orborio rice slowly cooked with chunks of diver scallops and fontina cheese, wrapped in cucumber and layered with lobster sherry sauce. |
| Ravioli Dujour |
$8.99 |
| From wild boar to pesto, each day we will prepare a new ravioli, each served with its own unique sauce. |
| Fois Gras with Ginger and Figs |
$11.99 |
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Fresh fois gras, seared to medium rare, laid on a toast point and sauced with a ginger, fig, and lime, butter sauce.
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| Cream of Mushroom |
$3.99 |
| A mushroom duxelle, reduced to a concentrate, flamed in brandy and added to simmering cream -Our specialty. |
| Soup Du Jour |
$3.99 |
| An experience every day, soups from hot tamale to chilled melon and pear, only the freshest and seasonal ingredients make up our Du Jours. |
| Tom Ka Gai |
#1...... $4.99 |
| From Thailand, we blend tender chicken strips, mushrooms and exotic spices and simmer them in a coconut cream and citrus broth. |
| Tom Yum |
Chicken #2...... $3.99
Shrimp #3...... $5.99 |
| A Thai favorite, fresh lemon grass flavored broth with mushrooms and spices, simmered with choice of meat. |
| Caesar Salad |
$6.99 |
| We take fresh romaine and toss it with homemade croutons, parmesan cheese and our special ground anchovy, Ceasar dressing. |
| Smoked Oyster and Clam Salad |
$6.99 |
| Smoked oysters and clams tossed with fresh vegetables and mixed greens in our spicy, oil free dressing. |
| Spinach Salad |
$5.99 |
| Hand selected spinach tossed with mushrooms, red onion and tomato, served under our very unique spinach dressing. Traditionally garnished with egg and bacon. |
| Szechwan Salad |
$6.99 |
| Flame roasted beef strips tossed with fresh garden vegetables and mixed greens in our spicy hot Szechwan dressing. |
| P.S. Mixed Greens |
$6.99 |
| We combine four mixed field greens with goat cheese, pine nuts and walnuts, and serve it under our raspberry vinaigrette. |
| House Salad Vinaigrette |
$3.99 |
| A mixture of baby field greens, with berry tomatoes and fresh vegetables with your choice of dressing. |
| Yum Goong |
#6...... $6.99 |
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Chilled shrimp tossed with mixed greens and fresh vegetables in a spicy hot and sour dressing, a Thai tradition. |
| Available is our olive oil, balsamic and fresh herb vinaigrette, Mediterranean, raspberry vinaigrette, house dijon vinaigrette, or cucumber wasabi.
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All entrees served with choice of soup or salad and
chef’s choice of vegetable and starch
(Please add $1.50 for Tom Yum with shrimp) |
| Salmon Choron |
$19.99 |
| Fresh salmon fillet poached in white port and served under our chunky sauce choron. |
| P.S. Shrimp and Scallops |
$17.99 |
| Shrimp and scallops poached in white port, shallots and mushrooms and topped with our champagne saffron sauce. |
| Thai Roasted Shrimp |
$16.99 |
| Jumbo shrimp, flame roasted and served with a lemon, garlic, cilantro and Thai pepper sauce. |
| Shrimp Curry |
$17.99 |
| Tender shrimp sautéed in a red curry cream sauce with onions, bell peppers and baby peas. |
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Shrimp and Mushroom Scampi |
$16.99 |
| Shrimp and mushrooms sautéed in white port, garlic and lemon juice, then thickened with whole butter. |
| Flounder Aurora |
$17.99 |
| Flounder fillets stuffed with artichoke hearts, tomatoes, mushrooms and cheddar cheese, then topped with our champagne saffron sauce. |
| Flounder St. Jacques |
$18.99 |
| Flounder fillets stuffed with scallops, shrimp and mushrooms in a lobster newburg sauce, then baked to a golden brown. |
| Crab Stuffed Lobster Tail |
$28.99 |
| An 8 oz. tail, stuffed and baked with a ball of lump crab meat, and sauced with an exquisite lobster sherry sauce. |
| Marinated Tuna Stacks |
$21.99 |
| Center cut tuna loin, marinated in rice wine vinegar ginger and sesame oil, stacked between layers of crisp won-tons, black bean margo salsa and ginger cream. |
| Shrimp Caitlin and Capellini |
$18.99 |
| Tender shrimp, lightly sautéed and flamed in sherry, tossed with capellini and finished with a lobster cream. |
| Orange Horseradish Crusted Halibut |
$21.99 |
| Center cut Halibut fillet, crusted with a fresh horseradish and orange zest breading, roasted and sauced with a Gran Marnier orange sauce.
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CATERING AVAILABLE
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All entrees served with choice of soup or salad and
chef’s choice of vegetable and starch
(Please add $1.50 for Tom Yum with shrimp)
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| Filet Mignon
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$22.99
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| Chateaubriand cut of tenderloin, seared and roasted to your personal taste, finished with your choice of fresh béarnaise sauce or roquefort ball.
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| Tenderloin Molly
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$19.99
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| An Irish tradition, center cut filet mignon, roasted to your personal taste, on a bed of mirepoux vegetable and Guinness Stout, then finished with a superb demiglacé and mushroom sauce.
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| Veal Calvados
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$18.99
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| Medallions of prime veal sautéed with apple, flamed off with apple brandy and finished with fresh cream and lemon.
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| Veal and Leeks
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$18.99
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| Medallions of prime veal sautéed with shallots and leeks, flamed in a white port and finished with a touch of seasoned tomato puree.
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| Veal and Shrimp Choron
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$19.99
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| Medallions of prime veal sautéed and topped with shrimp and served under our chunky choron sauce.
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| Veal Shelsea
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$19.99
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| Medallions of prime veal sautéed and topped with artichoke hearts, mushrooms, tomato and cheddar cheese under a creole meunière sauce.
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| Veal Ian
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$21.99
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| Veal tenderloin butterflied, pounded lightly and marinated in coconut, saffron and spices. Then stuffed with a Thai chicken sauté, rolled and roasted and served with cellophane noodles and spicy hot Thai peanut dipping sauce.
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| Veal Chop Matthew
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$23.99
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| A 14 oz. ounce center cut veal chop stuffed with spinach, plum tomato and mozzarella, roasted to your personal taste and sauced with a smoked wild mushroom and port wine demiglacé.
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| Greek Stuffed Pork Chops
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$15.99
2 chops $19.99
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Center cut pork chops, pocketed and stuffed with a goat cheese and spinach mix and broiled in a lemon and garlic butter.
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| Cashew-Crusted Rack of Lamb
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$20.99
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| Dipped in a honey-mustard glaze and rolled in ground cashews.
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| Mediterranean Beef Stirfry
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$16.99
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| Beef tenderloin tips, sautéed with tomato, mushrooms, feta cheese and fresh basil, finished in a classic garlic, oregano lemon butter.
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P.S. Poultry Selections
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Roast Duck $20.99
Our half a semi-boneless duck, slow roasted, then broiled for crispness and topped with our chambord raspberry sauce.
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Chicken Breast a l'Orange $16.99
Boneless breast of chicken, lightly breaded, baked and topped with our grand marnie, honey, and orange sauce.
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Chicken Ginger $15.99
Strips of boneless breast sauteed with fresh ginger and finished with a lightly seasoned broth.
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Chicken Curry $15.99
Slices of chicken breast sauteed in a red curry sauce with onions, bell pepper, and zucchini.
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Pan Seared Quail with Pineapple BBQ Sauce $17.99
Three partially deboned quail, pan seared and roasted with our own pineapple BBQ sauce, laid on spicy rice cakes with pineapple couli.
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Herb Crusted Chicken $16.99
Boneless breast of chicken encrusted in fresh herbs and garlic, roasted and sauced with gargonzola cream.
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All entrees served with choice of soup or salad
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| Penne with Tomato Vodka Sauce
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$11.99
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| Penne pasta tossed with chili flakes, onions and garlic, flamed in vodka, and thickened with tomato and cream and simmered with fresh basil and parmesan.
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| Tofu Ravioli with Red Curry
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$12.99
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| Toasted wonton wrappers become our ravioli, as we surround tofu squares and sauté until crisp, then finish with a spicy hot, red curry an. coconut cream sauce.
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| Wild Mushroom Rollups with Six Bean Ragout
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$13.99
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| Assorted wild mushrooms rolled in swiss chard and baked, layed on a six bean ragout, in a red wine reduction broth. Then sauced with a butternut squash purée and red bell pepper couli.
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| Roasted Vegetable Terrine with Raw Tomato Basil Sauce
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$12.99
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| Tomato, squash, wild mushrooms and bell peppers, all oven roasted and stacked between layers of fresh basil, mozzarella and romano. Finished with a fresh raw tomato basil sauce.
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| Vegetarian Stirfry
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$12.99
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| Broccoli, asparagus, zucchini and other assorted vegetables served over jasmine rice and sauced with a ginger, soy mirin sauce.
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All entrees served with choice of soup or salad
and jasmine scented rice
(Please add $1.50 for Tom Yum with shrimp)
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| Phad Powh Tak
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#7 $17.99
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| A mix of stir-fried seafood with fresh basil in a red bell pepper and chili garlic sauce.
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| Panang Nua
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#8 $16.99
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| Tender strips of beef sautéed in a nutty curry and coconut cream sauce, with fresh lime leaves and sweet and hot peppers.
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| Hoy Paad Naam Prig Paaw
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#9 $17.99
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Shrimp, scallops and red bell pepper sautéed in a Thai smoked chili paste.
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| Phad Prig
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Chicken #10 $16.99
Pork #11 $16.99
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| Sautéed slices of choice of meat in a soy oil and fresh basil sauce with bamboo shoots, sweet and hot peppers.
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| Pla Pao
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#12 $16.99
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| Boneless rainbow trout, peppered, flame roasted and served with a tamarind, shallot sauce.
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| Kang Kew Wan
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Chicken #13 $16.99
Beef #14 $16.99
Shrimp #15 $17.99
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| Sautéed slices of choice of meat in a Thai green curry and coconut cream sauce with baby peas, sweet and hot peppers.
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| Nor Mai Phad Prig Goong
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#17 $17.99
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| Tender shrimp sautéed in a garlic, soy oil sauce with bamboo shoots, minced hot peppers and fresh basil.
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| Kang Ped
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Pork #18 $16.99
Chicken
Beef #20 $16.99
Shrimp #21 $17.99
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| Your choice of meat sautéed in a spicy hot, but flavorful Thai red curry with coconut cream, sweet and hot peppers.
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| Phad Thai
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#22 $14.99
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| Cellophane noodles sautéed with bean curd, garlic and turnip then simmered in a tamarind, tomato, chili, lemon and peanut sauce and finally tossed with bean sprouts, scallions and egg.
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| Pla Nueng Manow
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#23 Market price
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| Your choice of fresh poached fish in a spicy citrus broth with sweet bell pepper and garlic.
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| Pla Jien
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#25 Market price
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| Your choice offish, floured and lightly sautéed in Rick's favorite, a subtle blend of fresh ginger, bell pepper, scallion and other secret combinations to finish an outstanding sauce.
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| Pla Laad Prig
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#26 Market price
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| Your choice of fish, floured and lightly sautéed in a sweet and sour tamarind and red onion sauce.
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CATERING AVAILABLE
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