SOUP
Chilled Cucumber and Watermelon Gazpacho with a Seared Scallop l 15
SALAD
Villa Cornelia Caesar Salad – with Bacon, Croutons and Shaved Parmesan | 17
APPETIZER
Ravioli – Open Faced Ravioli with Sautéed Snails, Garlic, Parsley,
Tomato served with a Brie Cheese Sauce, Truffle Oil | 17
Vegetable Tart – Thin Parmesan Tart with Black Olive Tapenade
and Vegetable served with Bistro Greens | 16
Gnocchi – Sautéed Ricotta Gnocchi, Fresh Peas, Mushroom
served with Tomato Coulis, Shaved Parmesan | 16
ENTRÉE
Halibut – Atlantic Coast Halibut on a Zucchini Bed, Saffron,
Pomme Parisienne, Cherry Tomato, Sauce Ravigote | 38
6oz Beef Tenderloin – Pan Seared Beef Tenderloin, Lyonnaise Potato with Blue Cheese,
French Green Beans, Glazed Carrots, Sauce Bordelaise | 42
Cornish Hen – Half Cornish Hen Grand Mother, Pearl Onion, Bacon,
Pomme Parisienne , Peas, Mint, Sauce Diable | 35
Scallops – Seared scallops, Cauliflower Purée, Clam in Saffron,
Glazed Carrots, French Green Beans, Cherry Tomato | 41
Gnocchi – Sautéed Ricotta Gnocchi with Fresh Peas, Mushroom
served with Tomato Coulis, shaved Parmesan | 30
DESSERT
Crème Brûlée with Fresh Fruit, Red Vervain | 12
Espresso Parfait with Chocolate Sauce, Coffee Gelée, Chantilly, Mint | 12