Chez Paul Gourmet Restaurant Menu

(amsterdam special presentation suggested by howard kan) thinly sliced raw beef filets served with capers, scallions, pine nuts,

the only words needed are "tres bien"

fresh mussels steamed in a lemon garlic herb white wine sauce.

lightly steamed clams in garlic herb lemon zest basil sauce

the gourmet's choice, delicate nova scotia salmon, served with sweet onions, fresh lemon, and capers.

a specially selected soup prepared daily.

baby spinach topped with pancetta, blue cheese, toasted pecans and with warm raspberry vinaigrette.

fresh spinach, tomatoes, sliced mushrooms, purple onions, sliced almonds served with chez paul's savory vinaigrette dressing.

mixed field greens with fresh vegetables

filet sauteed with mushrooms and garlic, topped with a bearnaise sauce.

tenderloin sauteed with green peppercorn, smothered with dijon cream sauce. "simply delicious."

the heart of the tenderloin prepared to order, topped with our own special herb butter.

medallions of veal sauteed with sliced mushrooms and a marsala wine demi- glace sauce

medallions of veal sauteed with lemon, capers burre sauce

medallions of chicken sauteed with a mushroom marsala wine demi-glace sauce

medallions of chicken breast sauteed with lemon, capers burre sauce

walnut encrusted fresh grouper in a creme de cacao sauce.

fresh sea scallops baked in a creme sauce topped with fontinella cheese

large shrimp sauteed with garlic, fresh herbs, tomatoes, lemon butter sauce

prepared with shrimp, parmesan and reggiano cheese in a white wine creme sauce.

fresh lasagna pasta layered with 5 different cheeses, petite meatballs and paul's famous sauce.

tender claims with linguini in a white clam sauce