Blackened Ahi Tuna.....with a Grand Marnier sauce | 14.0

Braised Calamari Filet.....with fresh artichoke and tomato | 14.0

Smoked Salmon.....with capers and a dill relish | 11.0

Sauteed Frog Legs.....with butter, garlic and parsley | 11.0

Crab Cake.....Maryland style with a mango Provencale | 13.0

Perna Mussels.....with shallots and white wine cream sauce | 11.0

Traditional Escargot.....served in garlic and parsley butter | 11.0

Seared Quail.....served with a raspberry glaze | 13.0

Classic Bruschetta.....classic | 9.0, with steak and mozzarella 14.0, with shrimp and       caramelized onions 14.0

Spinach Dip.....with organic chips | 11.0

Artisan Cheese Plate | 15.0


Soup of the Day.....made fresh daily | 7.0

Cream of Mushroom.....delectable | 7.0

French Onion.....a true classic from Chez Vincent | 7.0


Seared Salmon Salad.....over mixed greens and raspberry vinaigrette | 15.0

Chicken Caesar.....substitute blackened shrimp (add 3.0) | 13.0

Seasoned Chicken Liver.....mixed greens, balsamic vinaigrette | 12.0


Classic Caesar, Goat Cheese or Garden Salad and Choice of Soup | 12.0


Degustation.....a selection of offered entrées with coordinating sauces | 36.0

Tenderloin of Pork.....pan-seared and served with a country Dijon sauce | 25.0

Chicken Paupiette.....stuffed with baby Swiss cheese, shitake mushrooms & bell       peppers | 24.0

Duck a L'Orange.....sautéed duck breast with a Grand Marnier sauce | 26.0

Rack of Lamb.....seared and roasted with a blue cheese reduction | 30.0

Filet Mignon.....seared and finished in the oven. Served with a peppercorn sauce | 30.0

Free Range Venison.....prepared with a sundried cherry Port wine sauce | 29.0


Degustation.....a selection of offered entrées with coordinating sauces | 36.0

Diver Scallops.....sautéed with a fresh tarragon sauce | 28.0

Grouper Provencale.....with tomatoes, onions, white wine and garlic | 26.0

Salmon.....sautéed and served with a raspberry demi-glaze sauce | 25.0

Trout.....in a lemon-butter almandine sauce | 25.0

Gulf Shrimp.....prepared with fresh dill and cream | 26.0

Fish of the Day - MP


Asparagus | 5.0

Sautéed Spinach | 5.0

Potatoes Gratin | 6.0

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