| Sunday Champagne Brunch
Menu
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EYE OPENERS
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Fresh Strawberry Daiquiri
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~ Gli Antipasti Freddi ~
Appetizers Ala Carte
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Oysters en Brochette
Oysters wrapped with leeks and bacon grilled and served in a white wine and lemon cream sauce
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Cozze Marinara O Mugnaia
Fresh clams or mussels steamed in a white wine sauce OR a light tomato broth with fresh spices
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Crabcake Andrea
Eggplant meat with Italian seasonings tossed with LA. crabmeat and served with a lemon butter sauce
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Smoked Norwegian Salmon
Smoked Norwegian salmon served with bagels, crem cheese, capers, onions and a mustard dill sauce
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Ricchi e Poveri
Fresh Calamari and white beans marinated in olive oil, lemon juice and Italian parsley
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Past a Appetizer
Fresh homemade pasta served as an appetizer
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Jumbo Lump Crabmeat
(in season)
La. jumbo lump crabmeat with Italian vinaigrette served on a bed of assorted lettuce
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New Orleans Turtle Soup
New Orleans turtle meat cooked in stock and seasoned with herbs
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Cocktail Di Gamberi
LA gulf shrimp boiled in seasoned stock, peeled & de-veined served with cocktail & Creole mustard sauce
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Insalata Frutti Di Mare Portofino
Assorted seafood poached in white wine, chilled & marinated in olive oil, white wine & lemon juice served on top of arugula
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INCLUDES APPETIZER, SALAD, MAIN COURSE, DESSERT & CHAMPAGNE
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Half Melon(in season) served with a light honey yogurt sauce
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ENTREES
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Veal Scallopine Romano
Medallions of veal poached in egg wash, parmesan cheese, sauteed in butter and topped with a touch of tomato basil sauce
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Veal Milanese
Medallions of veal, breaded and served with a piccata sauce awnd fettuccine.
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Veal Sorrentina
Medallions of veal sauteed in butter, topped with a eggplant, cheese and a touch of filet of tomato sauce and served with spaghetti
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Eggs Andrea
Poached eggs on grilled salmon served with english muffin and hollandaise sauce
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Eggs Benedict
Poached eggs and grilled canadian bacon and english, topped with hollandaise sauce
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Eggs Tommaso
Poached eggs and Italian sausage served on a English muffin, topped with reed and green bell pepper, onion and a touch of tomato.
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Eggs Florentine
Poached eggs on smoked pancetta, fresh spincah sauteed in butter on an English muffin topped with a mornay sauce.
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Veal Scallopine Piccata, Marsala & Marie Louise
Veal sauteed in butter with a white wine lemon sauce OR a mushroom marsala wine sauce OR topped with jumbo lump crabmeat in a light cream sauce with a touch of bernaise on top.
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Poached Egg Sardu
Poached eggs on top of artichoke bottoms and spinach leaves and topped with bernaise sauce.
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Fresh Catch Alexander
fresh fish topped with red and green bell pepper, lemon juice, onion a touch of oregano
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Fresh Filet of Trout Villa D'Este
Fresh filet of trout sauteed in butter and served with mushrooms and artichoke in a meunier sauce.
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Fresh Filet of Trout Venice
fresh filet of trout sauteed and served with a crabmeat meunier sauce.
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Louisiana Crabmeat Au Gratin
Louisiana crabmeat sauteed with onion, garlic and seasonings, baked and served with assorted vegetables.
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Ribeye Steak
with garlic mushroom butter herb sauce
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Chicken parmigiana
Double deboned breast of chicken with eggplant, sauteed in a light tomato sauce
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Grits and Grillades
Veal sauteed and served with creole sauce, cheese, grits and Italian sausage.
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Bistecca Pizzaiola
prime U.S.D.A steak with a touch of oregano in a tomato garlic sauce.
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Chicken Valdostano
Deboned breast of chicken stuffed with spinach and proscuitto ham, sauteed in butter with a light brown sauce.
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Chicken Rochenbeau
Deboned breast of chicken sauteed and served with sliced ham and mushrooms in a demi-glace sauce, topped with bernaise.
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Ravioli Andrea
Homemade ravioli stuffed with four different cheeses, topped with a filet of tomato sauce.
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Lasagna Regina
Homemade lasagna with beef and cheese in a tomato sauce.
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Filet Mignon A'Cheval
Filet tenderloin of beef topped with eggs sunny side up and beranise sauce.
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DESSERTS
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Zuppa Inglese (English Trifle)
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COFFEE
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Fried Shrimp with French Fries
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Fried Shrimp with French Fries
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Chicken Breast Panee with fettuccine
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Scrambled Eggs with Toast
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| To Our Guests:
Do not be shy. With advance notice Chef Andrea will
be pleased to prepare your favorite dish. Please feel
free to call 834-8583.
Ask your waiter or waitress about
our low cholesterol or vegetarian dishes |
