Marinated Grilled Pork Chop
Mussels
Praga Classic Salad

Seasonal Menu


Appetizers

Pinwheel of Smoked Norwegian Salmon Rolled with Herb Brie and Baby Spinach, Served atop Fresh Cucumber Salad and Caper Dill Dressing 12
Escargots "en Barquette"- Sautéed Snails with Artichoke, Garlic and Gorgonzola, Served atop Puff Pastry and Lemon Parsley Butter 10
Sesame Tempura Crispy Calamari, Sweet Lemongrass-Chili Dipping Sauce 9
Maryland Crab Cakes, Rosti Potatoes, Arugula Salad, Pommery-Honey Mustard Beurre Blanc 11
Grilled Baby Brie Cheese with Fresh Herbs, Lingonberry Sauce, Toast Points 10
Quesadilla with Provincial Vegetables, Sour Cream and Avocado Paint 8
Parisian Flatbread Alouette Brie, Grapes. Truffled Honey, Petite Greens 8
Cranberry Cinnamon Goat Cheese Crostini with Dried Plums, Arugula Salad 8

Small Plates & Fresh Pastas

Ravioli Stuffed with Lobster, Langostinos, Fresh Roasted Corn-Asparagus Medley, Cognac Cream Sauce, Shaved Grana Padana Cheese 20  
Seafood Linguine with Tiger Shrimp and Diver Scallops, Served with Grilled Asparagus, Roasted Garlic-Herbed Butter, Parmesan and Shaved Assiago 22
Penne Rigate "Pomodoro," Sauteed Baby Spinach, Grape Tomato, Goat Cheese, Tomato-Basil Cream, Dusted with Parmesan-Romano Cheese 15
Five Cheese Tortelloni -Sautéed in "Alfredo Style Sauce," Baby Spinach and Fresh Cut Green Beans 14
Trio of Diver Scallops Seared Served Atop of Wild Mushrooms-Asparagus Risotto, Grilled Asparagus, Truffled Wild Mushroom Sauce, Shaved Aged Grana Padana Cheese 17
Beef Short Ribs Braised and Butternut squash ravioli, Caramelized Brussel Sprouts, Truffled Wild Mushroom Sauce 18
Beef Stroganoff "Praga Style"- Cognac-Dijon-Crimini Mushroom Cream Sauce, Served atop Pappardelle Pasta 23
Ravioli stuffed with Mozzarella and Spanish, Creamed Marinera sauce and Shaved Grana Padana Cheese 15

Entrées

12 Oz Black Angus House Cut “New York” Steak AuPoive, Shoe String Frittes, Sauteed Baby Spinach, Wild Mushroom Bordelaise Sauce 34
New Zealand Spring Rack of Lamb Parmesan Crusted and Roasted, Served with Parsnip-Yukon Gold Potato Gratin, Ratatouille Provencial and Cabernet Sauvignon-Rosemary-Lamb Reduction 32  
Maple Leaf Duck Breast Roasted, Butternut Squash and Sweet Potato Purée, Red Cabbage Confit and Rum-Plum Sauce 24
Free Range Chicken Breast Stuffed with Sun Dried Tomato, Spinach and Goat Cheese, Pan Seared and Served with Herbed Whipped Potato, French Green Beans and Shiitake Mushroom Marsala Cream Sauce 20
Eight Oz Filet Mignon Grilled, Grilled Asparagus, Roated Fingerling Potato and Sauce Madeira Laced with Port Wine 35
Pork Chop Marinated and "in Foild" Grilled, Herbed Potato Puree, Sauteed Baby SPinach and Chanerelle Mushroom Cream Sauce 22
Beef Tenderloin Medallions, Cognac Flambee and Sauteed in Bordelaise Sauce with Wild Mushrooms, Served with Grilled Asparagus and House Cut Frittes 26  
Pork Tenderloin "Forestiere" cut Julienne and Roasted in Cognac-Wild Mshroom-<ustard-Bacon-Cream Saurce, Served with Spatzle and Red Cabbage Confit 21
Veal “Praga” - Julienne Strips of Veal Sautéed with Shallots, Forest Mushrooms, Cognac Flambée, Creamed Demi 25
Veal Scallopine “Milano," sautéed with Raspberry Vinegar, Port Wine and Brown stock, served with Sauteed Baby Spinach, and Wild Mushroom Asparagus Risotto 26
Veal Scallopine "Marsala" Sauteed with Capers, Lemon, White and Marsala Wine- "Brown" stock Reduction, Served with Sauteed Baby Spinach and Herbed Potato Puree 26

Desserts

Michigan Black Cherries Amaretto with French Vanilla Ice Cream
Fresh Raspberry Grand Marnier Créme Brulee
Moist Chocolate Mousse Torte with Warm Bailey’s Dark Chocolate Sauce
Warm New Orleans Style Bread Pudding with Virginia Peach, Pecan-Praline, Caramel Sauce
White Chocolate-Macadamia Nut Cheese Cake, Fresh Raspberries and Raspberry Sauce
Bananas Foster, Toasted Pecans, Fresh Berries, Myer’s Dark Rum Flambee
Fresh Baked Stawberry Profiterolles Filled with French Vanilla Ice Cream
Each 7   (selection varies daily)