Paul’s Fifth Avenue

Taste the Difference

Menu for Sunday, January 34th, 2009

Winter Salad (Appetizer)

A mix of House Greens and Mesclun Greens tossed with a Cranberry-Vanilla

Vinaigrette, topped with Dried Blueberries and Cranberries,

Crumbled Bleu Cheese, Spiced Pecans, and Freshly Sliced Apples 5.75

Grilled Shrimp Skewer (Appetizer)

Jumbo Shrimp skewered, char-grilled with Orange-Marmalade glaze,

Jasmine Rice, and Crispy Vegetables 7

Shrimp St. Jacques Pie

Jumbo Shrimp, Spinach, Mushrooms, and Sherry Cream In Herb-Potato-Crust 7

Char-Grilled Angus Prime Rib of Beef

Served with Horseradish Sauce, Baked Potato

Queen Cut 18 King Cut 22

Chef recommends Red Rock Merlot

Grouper

Blackened with Orange and Lemon Zest and other Spices, Fresh Spinach-Triple Sec

Cream Sauce with Roasted Asparagus, Tomatoes, Fingerling Potatoes and Wild Mushrooms 20

Chef recommends Geyser Peak Sauvignon Blanc

Petite Filet

Petite Filet grilled to your specification, served with Brandied Green Peppercorn Demi

Baked Potato & Vegetable of the Day 15

Chef recommends Louis Martini Cabernet Sauvignon

Raspberry Chicken with Brie

Boneless Breast of Chicken pan-seared, flamed with Chambord,

Topped with Brie, Raspberry Demi-glaze, and Fresh Berries

Wild Rice Pilaf & Vegetable of the Day 16

Chef recommends Red Rock Merlot

 

Desserts

Crème Brulee` 4.5

Pots de Crème 4.5

Amaretto Chocolate Ravioli with Ice Cream 5.0

Cheese Cake with Fresh Berries 5.0

Super Duper Chocolate Layer Cake 5.0

All entrees include A House Salad, or, for an additional $2.50 charge, A Winter Salad May be Substituted

* Eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially

the elderly, young children under age 5, pregnant women and other highly susceptible Individuals with

compromised immune systems. The proper cooking of such animal foods reduces the risk of illness