Appetizers
Brie en Croûte
Baked Brie in phyllo with wild mushrooms and red pepper coulis $9

Grilled Portobello Mushroom with Wild Boar Bacon
served on a bed of wilted greens $9

Shrimp Rossi Cocktail
with Portofino cocktail sauce $12

Salmon Ravioli Basilico
In a light sun-dried tomato and basil sauce $9

Dungeness Crab Cakes
A pair of pan-seared crab cakes finished with a roasted red pepper aioli $10

Hunter's Terrine
Country style paté served with saffron garlic rouille and brandied orange cranberry relish $12

Escargots Aubagnai's
A bowl of French Helix Escargots and mushrooms bathed in rich garlic butter broth ladeled over lemony mixed greens $12

Salads
Villa Royale Salad
Baby greens in a Dijon vinaigrette with pear tomatoes and a nest of shredded carrots $7

Classico Caesar
Romaine lettuce with Parmesan, croutons and anchovies $7

Ensalada Europa
Sliced Anjou pear with crumbled Gorgonzola cheese, walnuts and exotic baby greens in a light vinaigrette $9

Hearts of Romaine
dressed with creamy tarragon and bleu cheese crumbles $9

Entrées
Filet Europa
An aged filet of USDA Prime beef marinated in olive oil and Armagnac,
finished with candied shallots and Sauce Bordelaise $29

Rack of Lamb Mediterranée
Oven-roasted rack of lamb with a tapenade of dates, pine nuts, shallots, and Kalamata olives $34

Whitefish Grenoblois
A fillet of Lake Superior whitefish baked on an oaken plank and served with lemon, capers and a white wine sweet butter sauce $26

Osso Bucco
Traditional Italian slow-braised veal shank in a rich Milanese red sauce $25

Andalusia Loin of Pork
Sautéed medallions of pork served with an apple brandy sauce $18

Scallop and Shrimp Landing
Chef's special boat of jumbo Gulf shrimp and sea scallops finished with a wild mushroom and Chardonnay sauce blanc $26

Veal Madeira
Tender escalopes of veal with a forest blend of wild mushrooms in a Madeira sauce $24

Duck Confit
Pan-roasted breast and leg of duck confit, served with Grand Marnier orange honey sauce and sweet and sour cabbage $24

Chicken Royale
Roasted suprème of free-range chicken served with a light creamy tarragon sauce $22

Salmon in Parchment
A filet of farm-raised salmon dressed with julienne vegetables, wild mushrooms and crème fraîche, and baked in parchment $25

Ahi Tuna Sevillano
Sashimi grade tuna crusted with a five peppercorn and lemon grass mélange, seared very rare, and presented with an aromatic passion fruit finish $29

Fettuccini Veronese
Fettuccini tossed with olive oil, pignoles,Roma tomatoes,Parmigiano Reggiano and chiffonade of basil $18

Sunday Brunch
Includes one glass of champagne, oven-warm breads, pastries and fresh fruit plate.

All our entrees are served with vegetables and breakfast potatoes.
Sunday Brunch 11:30 am until 2 pm. Corkage $25 per bottle. 18% gratuity applies to parties of six or more.

Eggs Benedict
English muffin, sliced smoked pork loin, poached eggs and Sauce Hollandaise

Eggs Florentine
Poached eggs and spinach on an English muffin, topped with Sauce Mornay

Frittat Pomodoro
Bufalo Mozzarella, freshly chopped tomato, fresh basil and eggs

Crepes De Mer
with shrimp, scallops, and salmon, in Sauce Bechamel

Chilled Poached Salmon
Chardonnay-poached salmon with balsamic vinaigrette cucumber salad

Salmon in Parchment
Fillet of salmon with julienne vegetables and crème fraîche baked in parchment

Tournedos Au Poivre
Twin cut filets of beef with crushed peppercorns and a brandied cream sauce