Miguel's Restaurant Menu

Breast of chicken, sauteed with garlic, onions, mushrooms, tomatoes, and Bordelaise sauce

Beef stewed in red wine, Dijon mustard, brandy and mushrooms

Tender Long Island duckling served with raspbeny sauce

Sauteed then baked to perfection, served with your choice of lemon capers sauce or Almondine

Fresh Gulf shrimp sauteed with garlic, tomatoes, onions, mushrooms, and white wine

Tenders of Pork sauteed with garlic, shallots, and finished with a green peppercorn brandy and cream sauce

Grilled tenders of beef with bordelaise sauce

Tender veal sauteed in olive oil, mushrooms, and marsala wine

Tender medallions of veal in a white wine sauce, olive oil, lemon, and mushrooms

Fresh Gulf shrimp, scallops, and salmon in a sauce of Madeira and cream, stuffed in a puff pastry

Char-broiled filet mignon with choice of bearnaise sauce or peppercord brandy and cream sauce

Lamb chops cooked to your liking with fine herbs

Filet mignon, char-broiled, topped with pate, mushrooms, and Bordelaise sauce

Baked in champagne and topped with a cream champagne sauce

Gulf shrimp- poached in olive oil, garlic, paperika, with a spicy ending.

Fresh gulf shrimp, cool and tender, served with cocktail sauee

Imported French snails prepared in garlic butter, five herbs and brandy

The finest gulf shrimp with a touch of madeira wine in a crock pat au gratin

Artichoke bottoms stuffed with shrimp & artichoke hearts in a cream & pernod sauee

Tender ocean scallops in a sauce of white wine and cream

Fresh secion scoup with a touch of mareira wine in a crock pot at gratin

Prepared daily

An old family recipe brought to you from Spain

Perfectly prepared at your table (for two)

Sauteed, then baked to perfection, served with your choice of lemon capers sauce or Almondine

Frog legs sauteed with garlic, tomatoes, onions, mushrooms, and white wine

Baked in Champagne and topped with cream Champagne sauce

Fresh Gulf shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry

Fresh Gulf shrimp and scallops, grilled to perfection, and served with a tantalising Saffron and Fennel Broth

A tantaliging seafood tris: Coguille St. Iacgues, Fresh Fish du four, and Skrimp Provencal

The whote Dover Sole sauteed in lemon butter, debouted tableside

Our finest tenderloin of veal, sauteed and covered with crabmeat, asparagus and Bearnaise sauce

Tender veal sauteed in lemon butter, mushrooms, capers and chardonrray

Domestic Lamb rack roasted to your taste with fine herbs

Tender lamb chops with mint sauce, veal with sauce Maderira, with Biarnaise sauce and pepper cream sauee

Roasted young duckling with raspberry sauce served with rice du four

Chicken Breast sauteed with mushrooms, asparagus, shallots, white wine & cream

Chicker breast pan sauteed with Spanish dives, capers, garlic, tomatoes, and mushrooms, finished with a little chardonnay wine and balsamic vinegar

Lightly egg-battered chicken sauteed with parsley, lemon, and white wine

Twe tenderloins topped with Maderira sauce, asparagus, and mushorooms

Pan - seared park tenderloin served with a spicy tri - pepper Borddaise sauce

Two tenderloins topped with sauce of mushrooms, Dijon mustard, and cream

6 oz. Charbroiled filet mignon with your choice of Biarnause sauce on sauce of cracked peppercorn, cream, and brandy

A generous 8 ag. cut charbroiled as you like it, choice of Bearnause sauce or sauce of cracked peppercorn, clam, and brandy

Tenderloin of beed tips sauteed with onions, mushrooms, tomatoes, red wine, fresh papper, garlic, served with rice du four

Choicest part of the filet broiled to your taste with a bouguet of fresh regetables and Bearuaise sauece, carved tableside