Early Bird
Supreme De Poulet Cordon Bleu
$18.95
Breast of chicken pounded and lightly breaded, topped with country smoked ham, Swiss cheese and a dijon mustard sauce.
Poulet Roti
$17.95
1/2 Organic chicken, herb roasted, served with a citrus tarragon leurre blanc.
Roast Duck
$20.95
Tender duckling served with a l’orange sauce.
Tilapia
$18.95
Sauteed, then baked to perfection, served with your choice of lemon caper or Almondine.
Seafood Vent
$21.95
Fresh gulf shrimp, scallops, and salmon in a sauce of Madeira wine and cream stuffed in a puff pastry.
Steak-frites
$21.95
Pan seared hanger steak, basted in herbs and butter, hand cut duck fat french fries.
Veal Piccata
$18.95
Tender veal sauteed in olive oil, white wine, capers, lemon and mushrooms.
Le Petit Filet Mignon
$20.95
Char-broiled filet mignon with choice of bearnaise sauce or peppercorn brandy cream sauce.
Lamb Chop
$20.95
New Zealand lamb chops marinated and grilled to your taste accompanied with our traditional mint sauce.
Filet De Boeuf Forestire
$20.95
Grilled filet mignon topped with ragout of oyster, portobello and cremini mushrooms.
Salmon
17.95
Fresh Scottish salmon cast iron skillet seared served with a champagne Beurre Blanc sauce.
$Hors D'oeuvres
Les Escargot Bourgogne
$10.00
Imported French snails prepared in garlic butter, fine herbs and brandy.
MOULES NORMANDY
$10.95
Prince Edward Island mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy.
Coquille St. Jacques Mornay
$12.95
Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese.
Steak Tartare
$15.95
Hand cut prime tenderloin, shallots, caper, Worcestershire, cured egg yolks and garlic crostini.
Les Crevettes De La Sambuca
12.95
Tiger Shrimp, tomato fennel compote, Sambuca bacon cream and frizzled leeks.
$Potages & Salads
La Soupe A L'oignon Gratinee
$6.95
Sopa De Ajo
$6.50
An old family recipe brought to you from Spain.
La Salade Caesar
16.00
Miguel's signature Caesar salad prepared tableside. For 2.
$Poisson
Tilapia
$17.95
Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine sauce.
Seafood Vent
$18.95
Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry.
Les Fruits De Mer
$24.95
A tantalizing seafood trio, coquille St. Jacques, Fresh fish du jour and shrimp provencal.
Le Sole D'ourre Saute Meuniere
$39.95
The whole dover sole sauteed in lemon butter and deboned tableside.
Moules Normandy
$19.95
Prince Edward island mussels sauteed with mushrooms, apple smoked bacon, granny smith apples and apple brandy served with a side of french fries.
Salmon
$18.95
Fresh Scottish salmon served with a grenobloise sauce.
Bouillabaisse
36.95
Citrus tomato fennel broth, 1/2 lobster tail, tiger shrimp, pei mussels, scallops and seasoned fish.
$Entrees De Agneau & Poulet
Le Canard Roti Maison
$23.95
Roasted young duckling with l'orange sauce.
Supreme De Poulet Cordon Blue
$17.95
Chicken breast lightly pounded and breaded topped with country smoked ham, Swiss cheese and a dijon mustard sauce
Poulet Roti
$17.95
1/2 organic chicken, herb roasted, served with a citrus tarragon blanc beurre.
Carre D'agneau Persille
36.95
Domestic lamb rack roasted to your temperature with fine herbs.
$Entrees De Veau
Escalope De Veau Oscar
$21.95
Scaloppini of veal sauteed covered with crabmeat, asparagus, and Bearnaise sauce.
Le Veau Piccata
18.95
Scaloppini of veal sauteed in lemon butter, mushrooms, capers and white wine.
$Entrees De Boeuf
Le Petit Filet Mignon
$26.95
6 oz. of grilled USDA prime filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream and brandy.
Le Filet Mignon
$30.95
8 oz. of grilled USDA prime filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy.
Le Boeuf Diane
$17.95
Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry.
Le Chateaubriand Bouquetiere
$72.00
Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce. For 2.
Mixed Grille
$32.95
Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce.
Tournedos Le Boeuf Forestiere
29.95
2 4 oz. prime filets placed on top of 2 crostinis, served with a portobello, cremini, and oyster mushrooms.
$Selections Dessert Menu
Vanilla Beane Creme Brulee
$7.95
Traditional rich vanilla bean custard burned with sugar.
Creme Glacee
$5.95
Choose from our variety of ice cream and ask about our flavor de jour.
White Chocolate Almond Bread Pudding
$7.95
Stolen from new orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise.
Mousse Au Chocolate
$6.95
Needs no description, only that it is the best mousse in town.
Salted Cashew Caramel And Chocolate Tartlet
$7.95
Rich tart dough filled with salted cashews, caramel and chocolate.
Dessert Sampler
11.95
$Tableside Dessert Menu
Baked Alaska can be prepared on one day notice.Banana Foster
$16.00
Butter, brown sugar and myers rum, combined with bananas displayed with fire.
Champagne & Waffles
$20.00
Crispy Belgium waffles, butterfinger crumbs, maple syrup, and fresh bananas, finished with a champagne sabayon sauce.
Cherries Jubilee
$18.00
Bing cherries flambeed with chambord, brandy and southern somfort served over vanilla ice cream.
Sabayon
$18.00
Equal parts sugar to marsala wine, thickened by egg and fire, served over vanilla ice cream.
Strawberries And Godiva
$18.00
A romantic flambe of the marriage of chocolate and strawberries using godiva and brandy.
Apples Normandy
$18.00
Think of flambeed apple pie, cinnamon, cream, granny smith apples, brandy and apple liquor cooked over fire.
Strawberry Romanof
$18.00
A rich sauce of strawberries, triple sec, brandy and whipped cream, put together table side, spooned on vanilla ice cream.
Crepes Suzette
$20.95
House made crepes, soaked in a concoction of grand mainer, brandy, and orange zest, paired up with vanilla ice cream.
Strawberries Acapulco
$18.00
Miguel's signature table side dessert, invented by George Kordel, a beloved server in 1988 in house. Strawberries, white rum, sambuca, and cream flambeed together, finished with a touch of pepper.
Menu for Miguels Restaurant is provided by findrestaurantmenu.com
DISCLAIMER: Information shown here may not reflect the latest changes. Check with the restaurant for current pricing and other menu information. A listing on findrestaurantmenu.com does not reflect any affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of findrestaurantmenu.com. Please inform us of any errors in the information. For more information, please read our Terms and Conditions.
Check Other Restaurant Menu
Hemingway's Retreat
American, American (New)
ChaCha Coconuts
American, Hawaiian, Pub Food
Cafe L'Europe
French
Le Colonne
Italian
Benford's Ice Cream
American, Sandwiches, Wraps
Ristorante Enoteca
Italian
Tommy Bahama
American, Burgers, Pub Food, Sandwiches, Seafood
Daiquiri Deck
American, Pub Food
Maximo
Italian
Jo-To Japanese Restaurant
Japanese
Blaise Cafe
Italian
New York Italian Ices
American, Ice Cream