The Grand Cafe Menu

Pureed Potatoes

Sauteed Onions

Sauteed Wild Mushrooms

Steamed or Sauteed Broccoli With Garlic

Creamed or Sauteed Spinach

Grilled Asparagus With Imported Parmesan

Soup Du Jour

Maine Lobster Bisque

Classic Caesar Salad

with romaine lettuce, imported parmesan and seasoned croutons

Grand Cafe House Salad

with hearty harvest greens tossed with a citrus vinaigrette

Julienne Endive Salad

with marinated plum tomatoes, walnuts, roquefort cheese and a whole grain mustard dressing

Warm Brie Salad

melted brie on home made pecan bread, served with watercress, frisee and radicchio salad, tossed with champagne grape vinaigrette

Andouille Sausage And White Bean Cassoulet

served in a crispy parmesan cup with a touch of port wine reduction

Terrine Of Duck Confit

with french bean salad and orange compote

Sauteed Escargot

served with lemon-grass coconut broth, finished with an herb crust

Seafood Crepe

with crabmeat, shrimp and lobster wrapped in a delicate crepe served over tender baby frisee, finished with a sauce vin blanc

Grand Cafe Smoked King Salmon

lightly smoked over alderwood chips with capers, onions and toast points

Grand Cafe Classic Steak Tartare

served with traditional garniture and warm pumpernickel toast points

Warm Maine Lobster Salad

served over angel hair pasta with shitake mushrooms, basil and a sherry wine vinaigrette

Pan Seared Fresh Foie Gras

with a port wine demi glaze and toasted brioche

Jumbo Gulf Prawns

with a warm eggplant and tomato salad, finished with a savory tomato-chili sauce

Sauteed Red Snapper

served with roasted garlic gnocchi, grilled asparagus wrapped in roasted pepper and finished with a saffron-sun-dried tomato-white wine sauce

Pan Seared King Salmon

served with scalloped potato with melted leeks and watercress coulis

Seared "Rare" Tuna

with steamed bamboo rice, pickled ginger relish and ponzu sauce topped with a pineapple chutney

Roasted Free Range Chicken

with brioche stuffing, brunoise herb potato topped with sun-dried tomato

Roast Long Island Duck Breast

finished with a honey-ginger glaze, accompanied by a chestnut puree served in a grilled artichoke and merlot poached pear

Pan Roasted Loin Pork Chop

served with caramelized apple potato pancakes and whole grain mustard sauce

Pan Seared Medallions Of Venison Loin

with a roasted butternut squash risotto, braised brussels sprouts and finished with an apple-brandy sauce garnished with sweet potato crisps

Grilled Certified Black Angus Ny Sirloin

with a cognac demi glaze, french beans and truffle potato

Lemon Grass-Hoisin Skewered Beef

grilled and served over wonton angel hair tossed with chives and bean sprouts in a roasted garlic oil