Le Paon Restaurant

Beef Carpaccio: Rolled beef with shaved Parmesan cheese, wasabi tobico caviar, cornichones, baby spring mixed greens, capers, dressed with balsamic vinegar & extra virgin olive oil. *Contains raw meat

Scallops and mushrooms with white wine cream sauce

Escargots à la Bourgogne served in a garlic butter herb sauce

Gold and red beets, goat cheese on a bed of arugula with poppy seed Sherry vinaigrette

Le Paon's Caesar salad prepared table-side (minimum for two). Price per person.*Contains raw egg

Little sweet gem greens, crumbled feta cheese. walnuts, with balsamic sesame oil vinaigrette. 16

Warm spinach salad with mushrooms and hot bacon dressing

Thick slices of beefsteak tomato, Red Bermuda onion, served on a bed of red leaf lettuce, crumbled bleu cheese, dressed with balsamic vinaigrette

Steamed New Zealand mussels with cream lemon butter garlic sauce

Seared deep sea scallops with white wine cream saffron sauce, and steamed kale

Whole English Dover Sole, sautéed or grilled, and served with lemon butter parsley sauce, de-boned tableside

Frog legs sautéed with white wine cream, lemon butter-garlic sauce over sautéed spinach

Linguini with Tomato Basil Garlic sauce. With Shrimp... With Beef... With Chicken...

Variety of seafood: Langoustine, scallops, crabmeat, baby shrimp, clams, mussels, calamari, baby octopus, and baby vegetables served in a brilliant saffron consommé

Tender Rack of Lamb, oven roasted to your taste, carved and served with Demi- Glace, Provencal herb, mint jelly and Port wine reduction

Braised Kobe beef cheek served with tomato, truffle oil, and red wine reduction sauce

8 Oz Filet mignon served with Béarnaise sauce and pan fried Hubbard potatoes

Filet of venison sautéed and finished in the oven, with a Port wine raspberry Crème de Cassis sauce

Bone in Pork chop broiled and served with white wine cream pink pepper corn sauce

Half boneless roasted duck and wild rice served with orange sauce

Steamed assorted fresh vegetable platter with basil Balsamic vinaigrette

Tender, milk-fed veal, lightly sautéed with mushroom and served with Marsala wine cream sauce

Tender, milk-fed veal, lightly sautéed and served with mushrooms & white wine cream sauce

Sliced veal sweetbreads breaded sautéed and served with lemon-butter, Capote caper sauce

Broiled Atlantic Salmon and baby spring mix greens with Balsamic vinaigrette

Baked beefsteak tomato topped with slices of cucumber & goat cheese, served with balsamic vinaigrette

Mushroom caps stuffed with crab meat & topped with Béarnaise sauce

Filet of sole egg washed, breaded and sautéed served with lemon butter caper sauce