Fianchetto LUNCH		Entrées et Salades Pâté de Campagne French country style pork pâté served with cornichons and sliced baguette   Brie et Baguette Brie served with toasted Heidelberg baguette   Bruschetta Oven toasted Heidelberg baguette topped with fresh tomato, garlic, basil and melted mozzarella   Salade Lyonnaise Baby arugula and spinach drizzled with warmed bacon Dijon dressing and topped with poached egg   Vegetables à la Provençale Roasted zucchini, eggplant and tomato   Spinach Salad Baby spinach topped with blue cheese   Escargots à la Provencale Escargots with melted garlic shallot butter   Traditional Chicken Ceasar Grilled chicken breast on Romaine topped with fresh grated parmesan and house Ceasar dressing   Daily Stew Chef 's choice served with toasted Heidelberg bâtard     Sandwiches-Stews Beef Stew Slow simmered beef with rich stock and vegetables   Croque-Monsieur Pan cooked ham and swiss cheese on Heidelberg Italian baguette   Heidelberg Reuben Sliced pastrami, caramelized onions and French vinaigrette   Turkey Peasant Roasted turkey breast, lettuce, tomato and mayonaise on toasted Heidelberg "French Peasant" bread   Roasted Vegetables Zucchini, eggplant, red onion, red peppers with goat cheese on sliced bâtard   Cubano Roasted pork and ham on pressed baguette with Swiss cheese and pickle   Raisin Walnut Grilled Cheese Thick cut Heidelberg "Raisin Walnut" bread with three cheeses   Heidelberg Chicken Club Roasted chicken breast, Boyd's smoked bacon, mozzarella, tomato, lettuce and mayonaise layered on side sliced Heidelberg bâtard

Fianchetto DINNER		Entrées-Appetizers Pâté de Campagne French country style pork pâté served with cornichons and sliced baguette   Brie et Baguette Brie served with toasted Heidelberg baguette   Chilled Beet Salad Roasted beets topped with walnuts, gorgonzola, and drizzled with sage oil   Salade Lyonnaise Baby arugula and spinach drizzled with warmed bacon, Dijon dressing and topped with poached egg   Escargots à la Provencale Escargots with melted garlic shallot butter   Salade de Chèvre Tiède Baby spinach topped with warmed herb rolled goat cheese   Cuisses de Grenouille Frog legs, pan seared with parsley garlic butter   Boeuf Carpaccio Extra rare top sirloin served with capers and red onions     Plats Principaux-Main Courses   Steak Josephine Steak finished with brandy peppercorn cream sauce   Carré d'Agneau Persillé Roasted lamb rack rolled in finely chopped fresh parsley   Coq Au Vin Red wine marinated chicken with rich stock reduction   Tuna Steak Romesco Seared rare pepper incrusted yellow fin tuna served with a Romesco sauce and Wasabi-soy on the side   Steak Bordelaise Pan seared hangar steak finished in red wine, shallot, and herbs   Homard Chablis Lobster steamed in Chablis wine and sweet butter   Filet Mignon Trois Poivres Charbroiled Filet with red, black and white pepper sauce   Frutti De Mare Wine steamed clams, mussels, sea scallops and shrimps, served on linguine with a cream and cheese sauce   ~ All main courses served with a choice of soupe du jour or house salad ~   Assortment Of Imported Cheeses, Caviar, and Foie Gras d'Oie are always aivailable.