Courtine's menu

Iceberg Wedge

Topped with gorgonzola dressing, grilled shrimp wraaped in bacon

Roasted Red Beet Salad

with warm goat cheese in fillo pastry, fried panko crusted brie

Soup Of The Day

House Salad

baby greens, red cabbage, cucumber, tomato and carrots with a choice of house dressings

House Caesar Salad

Tomato Mozzarella Salad

served with roasted red peppers and balsamic vinaigrette

Salmon Caesar

grilled salmon marinated in garlic soy sauce, basil, and olive oil. served with garlic croutons and our special house dressing

Blackened Chicken Caesar

seared with cajun spices

Beef Tenderloin Salad

grilled beef tenderloin tips, mixed baby greens, spinach, roasted pepper, cucumber, tomato, carrots, basil vinaigrette dressing. garnished with horseradish sauce

Chicken Caesar

grilled chicken, home made garlic croutons, and our house specialty dressing

Gourmet Burger Diane

shallots, mushrooms, cream and Dijon mustard

Gourmet Burger au Poivre

crusted in black peppercorn, demi-glace peppercorn cognac sauce

Gourmet Jambalaya Burger

Jambalaya sauce simmered in onions, peppers, tomatoes and cajun spices

Calf Liver Lyonnaise

sauteed with caramelized onions, grilled bacon and a port wine sauce

Lamb Shank Provencale

braised in a rich cabernet wine sauce with carrots, tomato, onions, garlic and thyme

Filet Mignon

served with horseradish garlic butter finished with demi-glace

Filet Mignon Courtine's

stuffed with gorgonzola, fresh spinach. served with port wine demi-glace and balsamic reduction

Peppercorn Crusted Filet Mignon

black pepper, demi-glace and a touch of cognac

New Zealand Rack Of Lamb

oven roasted with dijon mustard, garlic and thyme served with lamb demi-glace

Bouillabaisse

Shrimp, scallops, clams, mussels and fish in a saffron broth with tomatoes, garlic, celery, leeks and a touch of pernod

8 Oz Florida Lobster Tail And Grilled Shrimp

sauteed morsels of lobster with sherry mushroom sauce, served on a bed of spinach

Coconut Shrimp

jumbo shrimp coated with coconut and bread crumbs, deep-fried to golden brown and served with grand marnier dipping sauce

Salmon Florentine

poached in white wine and lemon juice, served with a light dill cream sauce on a bed of wilted spinach

Yellow Tail Snapper Grenobloise

egg battered and sauteed, topped with fresh tomatoes, capers, and served with lemon butter sauce

Panko Breaded Poisson Du Jour

filet of today's fresh catch crusted in japanese bread crumbs, deep fried, then topped with tomatoes and capers with lemon butter sauce

Escargots De Bourgogne

baked in garlic herb butter with a splash of cognac and crowned with puff pastry

Almond Crusted Brie

garnished with fresh fruit and sun dried cranberry chutney

Beef Tips New Orleans

blackened tenderloin tips over angel hair pasta with a spicy jambalaya sauce

Crispy Blue Fin Tuna Roll

Wrapped in seaweed,cajun rice panko crusted with wasabi and soy sauce

Lump Crabmeat Tower

over couscous, vegetable brunoise, wasabi creme, red pepper aioli

Salmon Carpaccio

thinly sliced salmon, served raw with sesame soy vinaigrette, onions, capers, tomato. garnished with garlic croutons and wasabi

Beef Carpaccio

thinly sliced beef tenderloin served raw with chopped onions, parmesan cheese, black pepper and basil vinaigrette on a bed of greens

Seared Blue Fin Tuna

served rare over couscous with vegetable brunoise, wasabi cream, and red pepper aioli

Coconut Shrimp

deep fried to a golden brown, served with orange dipping sauce, and fried plantains

Lump Crabmeat Tower

ayered with mango and cream garlic dressing

Steak Tartare

chopped beef tenderloin served raw with herbs, capers, anchovies, onions, and a touch of cognac

Vegetarian Pasta

broccoli, spinach, mushrooms, tomato, basil and garlic butter over angel hair pasta

Chicken Breast Grenobloise

panko breaded and served with capers, tomato, lemon butter sauce

Chef Michel's Jambalaya

chicken, shrimp, and sausage simmered in onions, peppers, tomatoes, celery with cajun spices (spicy)

Seared Maple Leaf Duck Breast

vanilla infused grand marnier sauce

Oven Roasted Quail

garnished with cabernet poached apples and cranberry chutney. port wine demi-glace