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Fianchetto LUNCH
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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
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Fianchetto DINNER
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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.
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