Hereby we present you some of our Famous “Signature Appetizers”
Madame’s Homemade Lobster Raviolis
Homemade, stuffed with Lobster, Mushrooms, Spinach and Ricotta sautéed
In Sage Butter and Sprinkled with Reggiano
Wine suggestion by the glass Stonier Chardonnay 2005
Sushi Grade Tuna & Salmon Sashimi
This is a delightful starter for a hot Caribbean summer night
Wine suggestion by the glass Grans Fassian Riesling Qba 2005
Sliced “Kobe Beef” Salad, Chefs Choice
Thin sliced Kobe Beef arranged with fresh Champignon Mushrooms,
Garden Greens and our famous Austrian Pumpkin Seed Oil Vinaigrette
A starter you can’t miss!!
Wine suggestion by the glass Sebastiani Sonoma Coast Pinot Noir 2005
Hereby we present you some of our Famous “Signature Entrees”
Homemade Perciatelli Pasta a la “Saint Tropez”
Perciatelli Pasta pan-sautéed Scallops, Mussels and butterflied Shrimps in Extra Virgin Olive Oil, served in a creamy pink Lemon-Lime Garlic sauce and sprinkled with Reggiano flakes
Wine suggestion by the glass Domaine Bouchard Pouilly Fuisse 2005
Chilean Black Seabass Filet “Donna Carla”
Medallions from Black Seabass arranged with Spring Vegetables Julliene served with a creamy Alsace Riesling Butter Sauce lightly flavored with Horseradish
Wine suggestion by the glass Huber Gruner Veltliner Obere Steigen 2005
Mahi Mahi Veggie Strudel Pocket “Antiboise”
Filet from Mahi Mahi from the skillet wrapped with French Lime Butter in a Veggie Strudel Pastry and served with a marinade made with Extra Virgin Olive Oil, Mayonnaise, Lime, Tomatoes, Peppers, Onions, Saffron and a splash of Pernod
Wine suggestion by the glass Saint Clair Marlborough Sauvignon Blanc 2006
“Janette’s grilled Sushi Grade Tuna Steak”
A fist thick cut from Tuna Loin pan-fried in French Lime Butter, served with a outstanding Potato-Olive Salad and a Garlic-Lime-Dill Aioli
SERVED ONLY MEDIUM-RARE
Wine suggestion by the glass Chateau Le Freyche St. Emilion 2004
Hardcore Chef’s Surf & Turf
BBQ US-Bone on Sirloin Steak served with King Size Alaskan Crab Legs and our Half Mashed Sour cream Potatoes
Wine suggestion by the glass Jaboulet St. Joseph Shiraz 2004
Grilled US Prime Veal Chop a la
“SAMMY MIAMI DELUXE”
Over flame grilled rich flavored Veal chop served on a bed of Chef’s famous creamed Savoy Cabbage circled with Potato Ricotta Cheese Raviolis and finished with a delightfull Thyme Demi Glace
Wine suggestion by the glass Domaine Bouchard Pouilly Fuisse 2005
“The Old Butcher Steak”
Invented by Kasi’s Grandpa Jupp Marga, a European Master Butcher and Award Winning Sausage maker. The best Cut of out Tenderloin, marinated for two days in Real Lard and Bacon from Austrian Mountain Farmers, then grilled to perfection and crowned with Roasted Almond Mashed Potatoes, sautéed Champignons and a Out of this World Oxtail Glace
Wine suggestion by the glass Merryvale Starmont Cabernet Sauvignon 2003
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