Appetizers

Escargots "Chef's Style"
a connoisseur's taste treat

Seafood "Maison"
 lobster medallions, baby langoustinos, jumbo sea scallops and shrimp, lightly napped with sauce Remoulade and served in a pastry shell

Pecan Smoked Rainbow Trout
Beefsteak Tartare
 garnished the traditional way - prepared tableside

Caesar Salad
 served for two or more - prepared tableside

Special Appetizer of the Evening

   Entrées

All our dinners are accompanied with a choice of a hot home-made soup or a cold cream of seasonal fruits and berries, bread and crisp salad with a vinaigrette dressing.

Since the dinners are prepared to order, it does take time to do it properly for you.

~ Please do relax and enjoy your stay with us. ~


Roast Duckling - an old Fawn Brook Favorite
 young, free-range bird delicately seasoned with rosemary and mild English mustard, crisply roasted on a bed of fresh citrus fruits and root vegetables, finished with its own reduced roasting juices, maple syrup, creme fraiche and dark rum, garnished with poached sun-dried tart cherries and orange zest.

Paupiettes of Veal "Chef Style"
thinly sliced free range veal medallions, seasoned with a melange of basil, lemon grass, chives and parsley, stuffed with Brie cheese, pan fried in extra virgin olive oil with sun-dried tomato juliennes, finished off with sweet vermouth cream and black truffle infused demi-glaze.

Escallops de Veau "Viennoise"
 thinly sliced free-range veal loin, egg-dipped, coated with flour and bread crumbs, pan fried in sweet butter to a golden crisp, served the traditional way with lemon and wild lingonberries.

Black Forest Beef Rouladen
 Black Angus beef medallions seasoned with crushed juniper berries, caraway seeds and lemon pepper, stuffed with crisp bacon, sautéed shallots and baby gherkins, lightly browned in extra virgin olive oil, deglazed with Cabernet Sauvignon and finished with a mild Dijon mustard cream sauce.

Venison Steak "Forestiere"
 a lean tender loin filet seasoned with sage, garlic and pepper, grilled to Medium Rare, placed on a bed of sautéed wood mushrooms, shallots and sun-dried cherries, finished with Port infused game sauce, cream and Vodka.

Filet of Pork "Calvados"
 tender lean filet, seasoned with thyme leaves and lemon zest, stuffed with tart apple slices and chevre cheese, rubbed with black truffle oil, salt and pepper, roasted to medium, finished with Calvados and a piquant raspberry-chipotle pepper glace.

Vegetarian Entrée
may we offer you an assortment of freshly sautéed mushrooms, heart of palm, roasted pimientos. Sun dried tomatoes and artichoke hearts; placed in a puff pastry, manner of a rolled up strudel and baked. Accompanied with toasted pine nuts and sun dried berries.

Rack of Lamb
 tender lean spring lamb, rubbed with a mixture of garlic, rosemary, mild Dijon mustard and crushed peppercorns, roasted to Medium Rare, finished with black truffle infused Demi glace and cognac.

Steak au Poivre
 a well-aged beef filet - prepared tableside.

Steak and Lobster
 the best available Black Angus Filet, grilled and served with a cold water lobster tail, lemon butter and sauce Bearnaise

Shrimp Provencal - "a House Specialty"
large shrimp, delicately seasoned with lemon grass, lavender flowers and chives, sautéed in garlic butter with wild mushrooms and sun-dried tomatoes.

Florida Red Snapper
 fresh filet, seasoned with lemon grass and baby leeks, pan fried in extra virgin olive oil, garnished with sautéed crawfish tails and candied ginger. Served with a refreshing sauce Remoulade.

Curry of Lobster or Scallops
 tender poached rock lobster medallions, or fresh jumbo sea scallops, mildly seasoned with Madras curry powder and ginger, sautéed in butter with shallots, deglazed with chardonnay and finished with a delicately seasoned saffron cream sauce - prepared tableside.

Seafood "Brochette"
 a brochette of large shrimp, lobster medallions, fresh jumbo sea scallops, and baby langoustinos, garnished with artichoke bottom, glazed with sauce Hollandaise, served with lemon butter.

Alsatian Vineyard Dinner
 a combination of Old World sausages, smoked pork chop and cured bacon. Served with sauerkraut and potatoes.

   Gourmet Dinners For Two

May we complement your Gourmet Dinner with a specially prepared appetizer, soup du jour and crisp salad greens - and to finish your special meal, a dessert will be provided, followed by a glass of fine old Port.

Chateaubriand
a well-aged tender cut of Black Angus beef tenderloin, seasoned with sea salt and lemon pepper, grilled to your liking, flambéed tableside, accompanied with two classic sauces - Bordelaise and Bearnaise

Filet of Beef "Wellington"
this classic is a double cut beef filet, well seasoned and grilled to rare, covered with black truffle infused mousse de foie gras, wrapped in a puff pastry and baked to medium rare, served the classical way with sauce Madeira



We will not be serving lunch during the winter season. Please check back in the spring.

Lunches are served with a bowl of hot or cold soup, or fresh salad greens.

Goulash soup with salad greens and dessert

Grilled Bratwurst
a delicately seasoned veal sausage served with sauerkraut and potatoes

Ham and Cheese Sandwich
served hot or cold.

Steak Sandwich
an 8 ounce rib eye steak grilled to your liking, served on garlic bread with carmelized onions.

Classic Alsatian Country Lunch
a combination of Old World sausages, smoked pork chop and cured bacon, served with sauerkraut and potatoes

Breast of Chicken "Fawn Brook Style"
a tender chicken breast seasoned with salt and pepper, dipped in flour, eggs and breadcrumbs, pan fried in sweet butter to golden brown, served with lingonberries

Belgian Endive Casserole, "Mieke's Favorite Lunch"
endive, lightly poached in cream, covered with slices of apple wood smoked ham, Gouda cheese and baked.

Open Faced Roasted Pork Sandwich
thinly sliced filet, placed on hot garlic bread and served with a piquant chipoltle sauce and sautéed baby leeks

Vegetarian Lunch
an assortment of sauteed mushrooms, heart of palm, roasted pimientos, sun-dried tomatoes and artichoke hearts, placed in a puff pastry shell and baked. Served with roasted pine nuts and sun-dried berries.

Beefsteak "Chef Style"
a lean Black Angus beef filet, thinly sliced, garnished with capers, cornichons, shallots, Dijon mustard and hardboiled egg slices. Served with rye bread

Seafood Salad
a refreshing, crisp garden salad, garnished with lobster medallions, crawfish tails, marinated sea scallops, shrimp and hardboiled egg slices. Served with a piquant mayonnaise and seasoned croutons.

Today's Lunch Special
accompanied with a bowl of Goulash soup or fresh salad greens and dessert. Please ask about today's choice.


For reservations call (303) 747-2556.