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, Avacado Papaya Chutney, Arugula Salad with Avocado Vinaigrette 10
Grilled Baby Brie Cheese with Fresh Herbs, Lingonberry Sauce, and Grilled Italian Bread 10

Small Plates & Fresh Pastas

Ravioli Stuffed with Butternut Squash, Topped With Braised Short Rib and Truffled Wild Mushroom Sauce and Brussel Sprouts 19
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
Ravioli Stuffed with Mozzarella and Spinach, Creamed Marinara Sauce and Shaved Grana Padana Cheese 15
Beef Stroganoff "Praga Style"- Cognac Dijon-Crimini Mushroom Cream Sauce, Served Atop Pappardelle Pasta 21
Trio of Diver Scallops Seared Served Atop Wild Mushroom-Asparagus Risotto, Grilled Asparagus, Truffled Wild Mushroom Sauce, Shaved Aged Grana Padano Cheese 17
Beef Short Ribs Braised, Sauteed Asian Root Vegetable Slaw, Buckwheat Soba Noodles and Ginger-Peach-Chipotle BBQ sauce 19
Beef Short Ribs Braised and Butternut squash ravioli, Caramelized Brussel Sprouts, Truffled Wild Mushroom Sauce 18

Entrées

12 Oz Black Angus House Cut “New York” Steak AuPoive,  Served with 5 Peppercorn blend, served atop sautéed baby Spinach, Hand Cut Shoe String Frittes, and Bordelaise Sauce 34
8 Oz Filet Mignon Grilled, Wasabi Spinach,  Roasted Fingerling Potatoes, Oyster Mushrooms, and Cabernet Sauvignon Sauce 35
Beef Tenderloin Medallions Cognac Flambé and Sautéed in Bordelaise Sauce with Wild Mushrooms, Served With Grilled Asparagus and House Cut Frittes 26
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  
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
Pork Tenderloin Medallions Roasted, Served Atop of Herbed Whipped Mash Potatoes, Bean Medley, and King Oyster Mushroom Cream Sauce  21
Veal “Praga” - Julienne Strips of Veal Sautéed with Shallots, Forest Mushrooms, Cognac Flambe, Spatzel, Red Cabbage and Creamed Demi 25
Veal Scallopine “Milano," sautéed with Capers, Lemon, White Wine and Marsala Brown Stock, Served with Sautee Spinach and Wild Mushroom Asparagus Risotto. 26
Veal Scallopine "Marsala" Sauteed with Capers, Lemon, White and Marsala Wine- "Brown" stock Reduction, Served with Sautéed Baby Spinach and Herbed Potato Puree 25
8 Oz Maple Lead Duck Breast, Slow Roasted, Carved Atop of Acorn-Butternut Squash and Sweet Potato Puree, Served with Caramelized Brussel Sprouts and Fresh Italian Plum Sauce.  

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)