Escargot Champignon
Imported Burgundy snails baked in mushroom caps, white wine and topped
with our herb butter.

(Amsterdam Special Presentation suggested by Howard Kan)
Thinly sliced raw beef filets served with capers, scallions, pine nuts,

Shrimp Cocktail
       The only words needed are   "Tres Bien"

Mussels Di Napoli
     Fresh mussels steamed in a lemon garlic herb white wine sauce.

Clams Chez Paul
Lightly steamed clams in garlic herb lemon zest basil sauce

Smoked Salmon
The gourmet's choice, delicate Nova Scotia Salmon, served with
sweet onions, fresh lemon, and capers.

French Onion
The classic style topped with a combination of Parmesan and Gruyere Cheese.

Soup du Jour   
     A specially selected soup prepared daily.

Caesar Salad For two
This is the classic, prepared tableside.
Chez Paul Hot Spinach
Baby spinach topped with Pancetta, Blue cheese, toasted pecans and with
warm raspberry vinaigrette.
Salad Eleanor
Fresh spinach, tomatoes, sliced mushrooms, purple onions, sliced almonds
 served with Chez Paul's savory vinaigrette dressing.
House Salad
Mixed Field Greens with fresh vegetables

Filet Oscar
Select filet mignon topped with Alaskan snow crab, tender asparagus and
hollandaise sauce.
Steak Béarnaise
Filet sautéed with mushrooms and garlic, topped with a béarnaise sauce.
Steak Au Poiure Verte
Tenderloin sautéed with green peppercorn, smothered
with Dijon cream sauce.  "Simply delicious." 
Café de Paris
 Filet Mignon
The heart of the tenderloin prepared to order, topped with our own special
herb butter.

Veal Oscar
Escallops of veal topped with Alaskan crabmeat, tender
asparagus and hollandaise sauce.

Veal Marsala
Medallions of veal sautéed with sliced mushrooms and a Marsala Wine Demi-
Glace sauce.
Veal Piccata
Medallions of veal sautéed with lemon, capers burre sauce

Chicken Marsala
Medallions of Chicken sautéed with a mushroom
Marsala wine Demi-Glace sauce. 

Chicken Piccata
Medallions of chicken breast sautéed with lemon, capers burre sauce

Sesame Seared Tuna
 Sashimi grade tuna pan-seared cooked on the rare side, severed with fresh
pickle ginger and wasabi
Walnut Grouper
Walnut encrusted fresh grouper in a Crème de Cacao sauce.

Coquille St. Jacques
Fresh Sea scallops baked in a crème sauce topped with Fontinella Cheese

Shrimp Papa Paolo
Large shrimp sautéed with garlic, fresh herbs, tomatoes, lemon butter sauce
Lobster Ravioli with Crabmeat Crème Sauce
Handmade ravioli stuffed with tender lobster pieces, ricotta cheese in a
delicate crab meat crème sauce

Pasta Alfredo
Prepared with Shrimp, Parmesan and Reggiano cheese in a white wine
crème sauce. 
Lasagna Ala Chez Paul
Fresh Lasagna pasta layered with 5 different cheeses, petite meatballs and
Paul's famous sauce.
Linguini and Claims
Tender claims with linguini in a white clam sauce

Each entrée is served with the chef's choice of
fresh seasonal vegetables.
Ask for the Chef's Daily Features that are not on the menu