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Entrées
Tranche de Saumon à la
Vapeur
Fresh
Atlantic Salmon, farmed in
Norway and imported by air,
steamed“à point”and served
with a dill beurre blanc
sauce.
Duo de Fruits de Mer
Large deep sea "Diver"
scallops and jumbo
butterflied shrimp, each
cooked a-la-minute with its
own sauce, served with
Fontina risotto.
Loup de Mer Rôti
Striped Bass ( known locally as Rockfish ) is considered the king of fish by many. Caught from the sea , not farm grown , it is served baked with a zippy tomato, roasted pepper, orange and fresh herb “Sauce Vierge”.
Cote de Veau Saute au
Madere
A double boneless center-cut
veal loin chop, sauteed and
sliced into thin
medallions, served with
steamed watercress and
napped with a pan-deglazed
cream-Madeira sauce.
Tournedos Nôtre Façon
"Touredos" is a steak cut
from the center of a prime
beef tenderloin (aka filet).
Tonight it is grilled to
order, topped with a sauce
"Robert", a variation on
classic French brown sauce
flavored with dijon mustard,
Cognac and Maderia.
Noisettes de Porc
Normandie-régeme
Medallions of lean center
cut pork loin sauteed and
served with asauce prepared
from Calvados (apple
brandy), pork stock and
crunchy New Jersey apples.
Foie de Veau a la Polonaise
Sauteed calf's liver
prepared "in the Polish
style," sliced thick or
thin - as you like it - and served
on sauteed spinach,
accented
with a full-flavored raspberry vinegar sauce.
Canard Rôti aux Griottes
Long Island duckling,
roasted to crispy perfection
and served with a sauce
made from red wine, duck
stock, and griotte cherries.
Carre d'Agneau - pour deux
A hallmark of Deux Cheminees
since 1979, a Rack of Lamb,
served only for
two, roasted to order, with
a truffle-filled Sauce
Perigord.
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