Fianchetto DINNER		Les Entrées et Salades = The Appetizers and Salads   Pâté de Campagne 8 French country style pork pâté served with cornichons and sliced baguette   Salade de Betteraves 8 Thinly sliced butter sautéed beets topped with walnuts, gorgonzola, and drizzled with sage oil   Salade Lyonnaise 9 Baby arugula and spinach drizzled with warmed bacon Dijon dressing and topped with poached egg   Escargots à la Provençale 9 Escargots simmered in garlic shallot butter   Salade de Chèvre Tiède 10 Baby spinach topped with warmed herb rolled goat cheese   Cuisses de Grenouille 12 Frog legs, pan seared with parsley garlic butter   Boeuf Carpaccio 12 Extra rare top sirloin served with capers and red onions   Brie and Baguette 12 Fine French Brie on toasted Heidelberg Baguette, fresh berries and Heidelberg Peach Rhubarb preserves.   Salade de Capri 10 Fresh Mozzarella and tomatoes served on a bed of mixed greens, oil and seasoning   Baltimore Crab Cakes (appetizer) 15 Crab meat, Heidelberg bread crumbs, orange bell peppers, spices and egg whites, served with Heidelberg Tomato Ginger Chutney   Smoked Salmon for two 14 Smoked Salmon, seasoning, capers, red onions drizzled with premium aromatized olive oil, toasted baguette     Les Plats Principaux = The Main Courses * All main courses served with a choice of soupe du jour or house salad *   Chicken Piccata 20 Pan hammered chicken breast lightly floured, sautéed in white wine and lemon juice, capers butter sauce   Coq Au Vin 22 Golden braised half chicken oven simmered in onions, unsalted butter, spices, carrots, red wine, finished with Paprika and Grey Goose Vodka   Filet Mignon Trois Poivres 29 Charbroiled filet with red, black and white pepper sauce   Delmonico 29 Charbroiled 30 oz choice ribeye   Hanger Steak 24 Choice hanger steak finished with Joséphine or Bordelaise sauce   Carré d'Agneau Persillé 29 Premium Colorado lamb rack chops, parsley, red wine, melange peppercorns and Pierre's Mint au Poivre creme sauce   Lamb Chops 29 Grilled Premium Colorado Lamb Chops, finished in a fresh berries (strawberries, raspberries, bluberries), red wine, peppercorn and Apple Fig chutney sauce   Tuna Steak Romesco 22 Seared rare pepper incrusted yellow fin tuna steak served with Wasabi and homemade Romesco on the side   Salmon Filet 25 Pan seared Salmon filet accompanied by a Dijon dill cream sauce   Baltimore Crab Cakes (dinner) Crab meat, Heidelberg bread crumbs, orange bell peppers, spices and egg whites, served with Heidelberg Tomato Ginger Chutney 24   Homard Chablis 29 Cold water Lobster tail steamed in Chablis wine, onions, pepper and sweet butter   Pasta Chef's choice of pasta with: Primavera (wine sautéed vegetables) 14 Chicken 16 Shrimp 18   Frutti De Mare 35 Wine steamed clams, mussels, roasted sea scallops and shrimps, served on a bed of "Peppercorn" linguine with a cream and cheese sauce     A selection of finer imported cheeses with berries and chocolate 18   Fresh caviar 2 ounces 30 4 ounces 60   Foie gras d'oie 25

Fianchetto Desserts		Desserts   Selection of homemade Pies , " à la mode " (with ice cream) and fresh fruits 6     Crème Brulée, (cold vanilla custard with caramelized sugar crust) or Pot de Crème (without the sugar crust) decorated with fresh berries 6   Cardamom Ice Cream Bryer's real vanilla ice cream, chopped Fresh Mango, Mission Figs, sprinkled with ground Cardamom 6   Flourless Chocolate Cake Warm, served with ice cream and fresh berries 8