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Chef's
Specialities
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Beef
Stroganof
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20.00 |
Slices
of fillet of beef cooked in red dry wine chopped mushrooms served
with rice
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Escalope
Palliard
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20.00 |
Sliced
veal cooked in butter with dry white wine topped with asparagus
and potatoes.
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Escalope
of Veal
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20.00 |
Sliced
veal covered in bread crumbs and fried in butter. Served with
french fries.
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Scampi
a l'Orange
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21.00 |
Fresh
scampi fried in butter with orange and brandy sauce, served
with rice.
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