with walnuts, dried cranberry and aged danish blue cheese topped with a special raspberry vinaigrette receipt
Entree
Chateaubriand With Bearnaise
contrary to popular belief, chateaubriand is actually a recipe, not a cut of beef. this method of preparation is said to be named for the 19th-century french statesmen and author, francois chateaubriand. it's a succulent, thick cut of beef (usually taken from the center of the tenderloin) served with a creamy bernaise
Duck L'orange With Grand Marnier
this sophisticated dish is a wonderful addition to party menus and romantic dinners. the easy sauce can be prepared ahead of time and the duck seared right before serving. topped with a splash of grand marnier, an orange flavored liquior
New Zealand Lamb With Lavender
an entire rack of lamb imported from new zealand covered in herbs such a sage and lavender basted in better and oven roasted. a favorite a among our regular customers
Potato Crusted Hog Snapper With Mustard Cream Sauce
lighted crusted with shredded potato, the hog snapper, also known as hogfish, a delicate texture white meat with a mild flavor is topped with frsh roma plum tomatoes and a mustard cream sauce
Dessert
Grand Marnier Creme Brulee
with fresh fruit
Cheese Plate
a bosc pear poached in red wine served with a stilton cheese and port wine
Six Tables was conceptualized by Chef Roland Levi and his wife Gail. Chef Roland is a native of Belgium. He did his culinary training in Brussels at the Ecole Culinaire des Arts et Metiers. Gail and Roland have worked in the food industry as personal Chefs for the past 15 years, two of which they spent working for Ms. Brooke Astor in New York City. During their career, they have had the distinction of serving Lee Iacocca, Tip O'Neill, Margaret Thatcher, Princess Diana (in the Hamptons), and several former US Presidents among a long list of distinguished others. the Dunedin restaurant in April of 1996 with very little.
