Top Of The Park
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Dishes
| Ramekin of Chicken Liver Mousse wth Grizzini | |
| Coquille of Scallops Seviche | |
| Vol-au-Vent of Sweetbreads and Mushrooms | |
| Virginia Ham with Corn Relish | |
| A salad of Seasonal green | |
| Soup of the Evening | |
| Iced Seasonal Melon | |
| Sliced Avocado and Grapefruit with Honey and Sesame Seed Dressing | |
| A Soup for the Season--Crab Bisque | |
| A Hot Hors d'Oeuvre--The Chef's Special of the Day | |
| Strawberry Melba | |
| Chocolate Concord Cake | |
| Sand Pie | |
| Frozen Zabaglione with Crushed Amaretti | |
| Grand Marnier Pound Cake with Orange Sauce | |
| Ice creams and sherbets | |
| Fresh Cut Fruit | |
| Roast Long Island Duckling. Roasted crisp and served with a sauce made with apricot brandy and glazed apricots. Accompanied by nutted brown rice. | $21.75 |
| Coffee - Pure Colombian | |
| Brewed Decaffinated Coffee | |
| Our Special Darjeeling Tea | |
| Irish coffee | $2.75 |
| Jamaican Coffee | $2.75 |
| Spanish Coffee | $2.75 |
| Melange of Seafood in Pasta. Jumbo shrimp, bay scallops, little neck clams, mussels and water chestnuts in a cream sauce with fresh dill. Served on a bed of spinach tagliatella | $23.50 |
| Escalope of Veal a la Viennoise. Thinly sliced veal lightly breaded with fresh bread crumbs then sauteed in brown butter, topped with chopped eggs, minced parsley and capers. Served with zucchini. | $25.50 |
| Washington State Salmon. Filet of salmon sauteed in clarified butter, then simmered in white wine, shallots, tomatoes and fresh basil. Accompanied by parslied potatoes. | $22.75 |
| Breast of Chicken, Diable. A grilled breast of chicken breaded in fresh bread crumbs, dijon mustard and parsley, then baked in the oven till golden brown. Served with a sauce of white wine reduced with shallots and chicken stock blended with mustard. Croquette potatoes. | $18.50 |
| Rack of Lamb Persillee. Young rack of lamb roasted with robust herbs and a blend of finely chopped parsley and rosemary. Accompanied by string beans au gratin | $24.75 |
| CHEF'S SPECIAL SELECTION OF THE EVENING-Steak au Poivre. A sirloin steak rolled in freshly cracked green, black and white peppercorns and sauteed. A sauce made with the juices of the sirloin blended with brandy, beef stock and cream is placed over the steak. Served with Rissole potatoes and tomato provencale. | $26.50 |