Hors D’oeuvres Hors d’oeuvres Gabriel An assortment of pate, salami, deviled eggs, pickled and marinated vegetables and other seasonal selections.... 10.00 Escargots de Bourgogne Snails cooked in Bourgogne butter (butter, shallots, garlic, and wine).... 8.00 Hot Crab Dip Lump crab in a creamy cheese fondue, served with fresh baked French bread and an assortment of crackers.... 12.00 Soup du jour Please check with your server for the soup of the day.... 3.00 Soup a l’onion French onion soup topped with shredded cheese and a crouton.... 4.00 Lobster Bisque Traditional lobster bisque with a hint of brandy and sherry.... 6.00 Entrees All entrees are served either French Style or American Style. French Style is a full course presentation including: hors d’oeuvres Gabriel, soup du jour, entrée, vegetables du jour, salad, cheese tray, and ice-cream or sherbet. American Style is a traditional United States presentation including: salad, entrée and vegetables du jour. Cuisine de Grenouilles Bordelaise or Provencale Frog legs sautéed with garlic, shallots, parsley and white wine butter sauce. Provencale is with the addition of chopped tomato. American.... 21.00 French.... 31.00 Crevettes sautéed Bordelaise or Provencale Jumbo shrimp sautéed with garlic, shallots, parsley and white wine butter sauce. Provencale is with the addition of chopped tomato. American.... 19.00 French.... 29.00 Fresh Salmon Couilibac Filet of salmon, crabmeat, wild rice and mushrooms wrapped in puff pastry and served with a seafood sauce. American.... 22.00 French.... 32.00 Coquilles Saint Jacques Provencale Sea scallops sautéed with white wine, garlic, basil, tomatoes, black and green olives. American.... 19.00 French.... 29.00 Filet de Boeuf Wellington Beef tenderloin and pate baked in puff pastry and served with a Madeira mushroom sauce. American.... 25.00  French.... 35.00 Steak au Poivre Vert New York strip steak, crusted with green peppercorns and served with a cognac cream sauce. American.... 23.00 French.... 33.00 New York Strip Steak, Maitre d’hotel New York strip steak cooked to your liking and topped with maitre d’hotel butter. American.... 19.00 French.... 29.00 New York Strip Steak au Fromage de Bleu New York strip steak cooked to your liking with a cabernet reduction and topped with blue cheese. American.... 23.00 French.... 33.00  Tournedos de Boeuf Béarnaise Beef tenderloin served on a crouton and topped with béarnaise sauce. American.... 23.00  French.... 33.00 Crepe a l’Champignons Crepe filled with sautéed mushrooms, caramelized onions in a creamy wine sauce. American.... 13.00 French.... 23.00 Aubergines au Fromage de Tomate Slices of eggplant grilled and then filled with chevre and served with tomato sauce. American.... 13.00 French.... 23.00 Jeune Poulet a l’Americaine Boneless breast of chicken sautéed with mushrooms, cream and Madeira wine. American.... 16.00 French.... 26.00 Poulet a l’Estragon Boneless breast of chicken sautéed with mushrooms in a tarragon cream sauce. American.... 16.00  French.... 26.00 Le Coq au Vin Boneless breast of chicken braised in red wine with mushrooms and pearl onions. American.... 16.00 French.... 26.00 Medallions de Veau Marsala Sautéed veal medallions with mushroom san Marsala wine sauce. American.... 20.00 French.... 30.00 Escalopes de Veau Normandy Sautéed veal medallions with apples and Calvados cream sauce. American.... 20.00 French.... 30.00 Escalopes de Veau a l’Estragon Sautéed veal medallions with mushrooms in a tarragon cream sauce. American.... 20.00 French.... 30.00 Escalopes de Veau Francaise Veal medallions with a light egg batter, sautéed and served with a lemon butter sauce. American.... 20.00 French.... 30.00