Klime - Menu Page 2

VEAL SCALLOPINI in a Portobella-Marsala Wine Sauce 19.95

RACK OF LAMB, Oven Roasted with Rosemary and Garlic 25.95

FILET MIGNON, Grilled, with Balsamic-Lime-Garlic Reduction 25.95

PORK TENDERLOIN, Pan-Seared, with Caramelized Granny Smith Apples ...
... and Sherry Wine Reduction 18.95

CHICKEN BREAST, Sauteed in a Balsamic-Turkish Apricot Sauce (or) with White
Wine, Lemon and Butter 16.95

MIXED GRILL: Beef Brochette, Lamb Chop, Pork Tenderloin, Chicken Breast
and Calfs Liver 24.95

WIENER SCHNITZEL, Veal Freshly Breaded, Sauteed in Clarified Butter to
Crisp Perfection 20.95

CHICKEN PAPRIKASH, with Sweet Hungarian Paprika-Tomato-Red Bell
Pepper Sauce 16.95

CHICKEN CUTLET, "Kiev Style", (Goat Cheese Stuffed), over Radicchio and
Arugula with Lemon and Olive Oil 18.95

BEEF STROGANOFF, Grilled Tenderloin Tips with Demi-Glaze-Mushrooms-
Sauce 20.95

CALF'S LIVER, Sauteed in a Onion-Veal Reduction with Applewood Bacon
17.95

DUCK BREAST, Marinated, Pan-Seared, Served with Raspberry Sauce 19.95

DUCK A L'ORANGE, Marinated, Baked to Crispy Golden Brown 20.95

N. Y. STEAK, Simply Grilled (or)"Au Poivre" Style 24.95

VEAL LOIN CHOP, Broiled, with Porcini Demi-Glace 25.95

OSSO BUCO, "My Mother-in-law's Recipe"23.95*

ENTREES, EXCEPT THOSE MARKED BY AN ASTERISK(*),
INCLUDE ANY (3) OF THE FOLLOWING . . .

Wild & Basmati Rice with Leeks • Penne with Marinara

Mashed Potatoes • Roasted Tomato • Grilled Zucchini • Sauteed Carrots

Steamed Broccoli • Creamed Spinach - Pan-Seared Mushrooms

From 5 - 6:00 p.m. Tuesday thru Sunday
(From 5 - 5:30 p.m. Saturday)

All Main Courses include
Complimentary Soup or Salad, Coffee or Tea & Dessert

MAIN COURSE SHARING CHARGE $4.00

GIFT CERTIFICATE AVAILABLE

Palacinka: A soft, golden crepe overflowing with ripe raspberries, blueberries,
and strawberries and topped with chopped walnuts.

Chocolate Surprise: A dark chocolate bombé bursting with warm, liquid chocolate, complemented by a scoop of pistachio ice cream.

Tiramisu: A classic, creamy, homemade version.

Rhubard and Berry Blossom: An individual pie with flaky pastry crust and vanilla ice cream.

Fresh Berries Sabayon: A light ending--ripe berries awash with a frothy French Sabayon sauce.