LA QUINTA BAKING COMPANY SUMMER VALUE MENU PRIX FIXE - THREE COURSE DINNER - $23 FIRST SHRIMP SCAMPI – Five succulent large shrimp sautéed in a delicious butter garlic sauce. FRENCH ONION SOUP - Topped with imported gruyere and swiss cheeses. SOUP DU JOUR - Always made from scratch and delectable. CAESAR SALAD - Prepared from scratch the traditional way. SPRING MIX & PEAR SALAD - With candied walnuts and blue cheese, tossed with rice wine vinaigrette dressing. SPINACH & WALNUT SALAD - With red onion and bacon tossed in our balsamic vinaigrette dressing. SALAD VERTE - Crisp romaine and mixed greens. Topped with tomatoes, cucumbers and carrots. Served with our house vinaigrette on the side. SECOND SOLE – Tender Petrale filet prepared three ways, your choice. Picatta - Lemon caper butter sauce. Veronique - Sautéed white grapes and almonds in a lemon butter sauce. Livornese - Sautéed garlic, anchovy, kalamata olives in a rich marinara sauce. SALMON - Pan-seared salmon filet served in a lemon caper sauce, sun-dried tomatoes, garlic and white wine. Served with gratin dauphinois potatoes, sautéed green beans and rosemary honey baby carrots. CHICKEN SALTIMBOCCA - White wine reduction sauce, garlic, prosciutto and artichoke hearts. Served with gratin dauphinois potatoes, sautéed green beans and rosemary honey baby carrots. CHICKEN MARSALA - Chicken breast prepared in a marsala wine sauce and served with linguini pasta. VEAL FRICASSEE - Succulent veal sautéed with apples, onions, mushrooms in a brandy cream sauce. Served with mushroom rice pilaf, sautéed green beans and rosemary honey baby carrots. PENNE PASTA WITH SHRIMP AND GRAND MARNIER - Large shrimp sautéed with butter and garlic, then prepared with our Grand Marnier cream sauce. PENNE BOLOGNESE - Classic northern Italian rustic meat sauce over penne pasta. THIRD Take a trip to our dessert display case and choose from our many homemade, authentic French pastries ONE SELECTION PER COURSE – NO SUBSTITUTIONS $3 SPLIT CHARGE ALA CARTE - $13 SPINACH LASAGNA - Made from scratch. Served with salad verte. STUFFED AVOCADO – Two avocado halves filled with chicken and tuna salads. Served on a bed of spring mix with tomatoes, cucumbers, carrots, kalamata olives and balsamic vinaigrette dressing. QUICHE – Served with a small green salad. Lorraine – Ham, eggs and cheese. Mushroom – Fresh mushrooms, eggs & cheese. Spinach – Fresh spinach, eggs & cheese. FRENCH DIP – Thinly-sliced rare roast beef on a fresh baguette with melted cheese and served with au jus for dipping. Choice of pomme frites or small salad verte. GOURMET BURGER - ½ pound gourmet patty seasoned with our own house spice blend and served on a homemade brioche bun. Prepared with lettuce, tomato, onion and your choice of American, Swiss or cheddar cheese. Served with truffle pomme frites and sautéed spinach. -------------------------------------------------------------- Coffee/Tea/Soda 2.75 Cappuccino/Café Latte 4 Imported/Domestic Beer 6 /5 Sparkling/Still Bottled Water 5.75 Milk/Chocolate Milk 3.50 / 3.75 Juice 3.50 .