Le Petit Chateau - Fuld menu

served with cornichons

cilantro pesto sauce

large shrimp sauteed with garlic and brandy

filet of butterflied trout with jurancon wine reduction

frog legs saute with garlic, parsley brandy

large sea scallops poached in white wine and glazed in a veloute sauce

with garlic, fresh herbs and balsamic vinegar

with house whipped vinaigrette

layered with fresh herbed feta cheese, balsamic vinaigrette

smoked salmon, creamed horseradish sauce

poached filet of salmon wrapped with smoked salmon and dill sauce

1/2 dz large snails, with garlic butter, herbs and spices

shrimp sauteed with garlic and brandy

light puff pastry filled with scallops, shrimp and mushrooms

fresh mushroom caps saute with butter, garlic and brandy

pan broiled sweetbreads, bearnaise sauce

one dozen served with rice and vegetables

roast half long island duck served with bing cherry or orange sauce on the side

breast of chicken sauteed with capers, lemon parsley

chicken baked in cabernet wine

breast of chicken sauteed with mushrooms, artichoke hearts white wine

pistachio-crusted chicken breast

white veal piccata style with lemon capers

scallopini of white veal, marsala sauce

calf's liver saute with garlic and lemon

white veal topped with provencale sauce, tomatoes swiss cheese

filet mignon, wrapped in a pastry shell with pate

butterfly filet mignon, topped with mushrooms, capers, garlic cabernet sauce

medaillons of filet mignon, with bordelaise sauce and mushrooms

served with french fries

filet mignon, shrimp scallops served over rice pilaf with bearnaise sauce

braised with mushrooms and merlot

double-filet mignon served with assorted vegetables and bearnaise sauce

served over sauteed mushrooms

tossed with balsamic vinaigrette, gorgonzola cheese walnuts

horseradish sauce