Le Chene French Cuisine Menu

Filet mignon with black cracked pepper, pan sauteed, flambeed with cognac, veal stock, and cream

Pan sauteed filet mignon served on a crouton and topped with a rich Roquefort sauce

Veal shank braised with onion, garlic, herbs, diced tomatoes, white wine and veal stock

Pan sauteed New York with red wine, shallots and herb butter melting on top

Tips of the tenderloin diced and sauteed with mushrooms, veal stock and topped with bearnaise sauce

Pieces of beef marinated in a red wine sauce with vegetables, braised until tender, served with mushrooms

Pan sauteed buffalo rib eye, oyster mushrooms, veal stock and a touch of garlic butter

Chops of California lamb, pan sauteed finished with garlic, veal stock and garlic butter

Tenderloin veal medallions served with veal stock, mushrooms and cream sauce

Sliced loin medallions with a meat poivrade reduction

Sliced sweetbreads sauteed with shallots, morels, flambeed with cognac, veal stock and cream

Pan sauteed calf liver with shallots and veal stock

pieces of rabbit, stewed in a white wine and finished with a touch of mustard

Boneless, skinless breast with pieces of lobster and lobster cream sauce

Sliced chicken breast sauteed with garlic, veal stock, broccoli and pasta

Pan sauteed frog legs, veal stock, lemon and garlic butter

Peking duck roasted crisp garnished with orange wedges, rind and slices with orange liqueur and sweet and sour orange sauce

Peking duck roasted crisp sauteed and flambeed, green peppercorns with veal stock and cream

Peking duck roasted crisp with sweet and sour orange sauce, amaretto liquor and almonds

Peking duck roasted crisp with cranberries and sweet and sour orange sauce

price subject to market

price subject to market

price subject to market Sauteed lobster pieces, flambeed with a julienne of vegetables, mushrooms and shitakes, lobster sauce and cream served on a bed of pasta

price subject to market Sauteed lobster pieces, flambeed with mushrooms and shitakes, lobster sauce and cream in a bed of rice au gratin.

Shrimp with white wine, garlic butter and herbs with a touch of paprika

Shrimp sauteed with a touch of garlic, flambeed with cream of sherry and cream reduction

Sauteed, flambeed with Pernod Licorice French Liquor, dill, tomato sauce and cream served in a bed of pasta

Pan sauteed with lemon and butter

Pan sauteed with butter, lemon and capers

Sauteed, dice of shrimp, scallops, clams, calamari and mushrooms in a white wine Beurre Blanc sauce

Poached orange roughy filet with mushrooms, bay shrimps, lobster sauce and cream

Poached slice of salmon served in a pastry shell with spinach and Beurre Blanc sauce

Calamari steaks sauteed in a veal stock with garlic sauce and lemon

Pan sauteed and finished wbutter and lemon

sauteed with butter and almonds

sauteed with butter and almonds