Appetizers
Cold
House Salad - Lettuce greens and seasonal vegetables with your choice of fresh dressing 5.95
Carpaccio - Tenderloin of Filet Mignon cured in cognac, shallots and fresh herbs with capers and olive oil 11.95
Smoked Salmon - sliced with red onions, capers, herbed cheese, toast points and garnish 12.95
Artisan Cheese Plate – a selection of 4 Gourmet Cheeses with toast points, toasted walnuts and fruits 13.95
Pate’ D Maison - A French country style pate’ with garnishes 10.95
Caesar Salad - Romaine greens tossed with Caesar dressing, fresh croutons and Parmesan cheese 9.95
Chicken Caesar - Caesar Salad with grilled chicken breast 13.95
Hot
Soup of the day - A bowl of our daily fresh soup 5.95
Ravioli - fresh pasta filled with cheese and served with a light herbed cream sauce 9.50
Fried Feta Cheese - sautéed in olive oil with an oregano vinaigrette 7.95
Shrimp Floridian - Shrimp baked with bleu cheese, sun dried tomato, and wine under a pastry crust 11.95
Pasta Sarah - fresh angel hair pasta tossed with smoked salmon, fresh dill and cream 10.95
New Zealand Mussels - Poached in white wine with garlic butter and basil 13.95
Brie Cheese En Croute - baked and served with fresh fruit and walnuts 10.50
Mushrooms Ala Sheri - Mushroom caps stuffed with scallops, topped with Swiss cheese, baked in garlic butter 9.75
Entrees
Served with Soup or Salad
Filet of Beef Brittingham - Filet Mignon rubbed with fresh garlic and thyme and grilled. With a demi glace
flavored with brandy and mushrooms 23.50
Veal Sweetbreads - Sautéed crisp in olive oil and served in a sauce of port wine & black olives 20.95
Roast Duckling - Long Island duck roasted with apples and onions and served with a green peppercorn sauce 23.95
Chicken Julie - Grilled chicken breast topped with crab meat, artichoke hearts, mushroom and
Hollandaise sauce then sprinkled with fresh dill 18.50
Rack of Lamb - Marinated in fresh herbs and seasonings then oven roasted.
Served with a rosemary demi glace 25.95
King Salmon - Fresh King Salmon broiled and served in a light cream sauce of Dijon mustard & capers 23.95
Chicken Eleven - Chicken breast stuffed with brie cheese, Black Forest ham and black olives topped
with a light cream sauce and delicately flavored with Sheri and dijon mustard 15.95
Leg of Lamb - Thinly sliced and served in a Madeira wine and mushroom cream demi glace 13.95
Pork Robertine - Tender medallions gently sautéed. Served with a lemon and caper buerre blanc 16.95
Chicken Wellington - Chicken breast stuffed with spinach, herb cheese and toasted almonds;
wrapped in a puffed pastry shell and baked. Served on a raspberry sauce 17.95
Beef Wellington - Filet Mignon topped with pate’ baked in a puffed pastry shell with a demi glace
flavored with mushrooms and Port wine 25.95
Pork Tenderloin - Tenderloin marinated in garlic, oregano and olive oil
and served with demi glace of bleu cheese and port wine 16.95
New York Steak Au Poivre - Pressed in black pepper & seasonings and served with a brandy &
A peppercorn cream demi glace 23.95
Shellfish Crepe - Shrimp, Scallops & Mussels blended with mushrooms, leeks and fresh tomato,
light cream & flamed with cognac 25.95
Pork Chops - Two thick center-cut chops, grilled and crowned with a spicy sweet and sour black cherry sauce 18.95
Desserts
All desserts are freshly prepared at Café Eleven. Our servers will bring the tray!
