GAMBERETTI e CAPELLINI
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta
ENTRÉE 32.75 APPETIZER 17.75
GNOCCHI PESTO PASTA
Tender, tiny baked potato dumplings served in a fresh basil, parsley, garlic and olive oil sauce
ENTRÉE 28.50 APPETIZER 15.50
Our famous crisp roasted duck, partially boned, filled with bread stuffing and served with tangy sweet seasonal fruit sauce
BREADED AND SAUTEED CHICKEN BREAST FLORENTINE
A skinned boneless breast of chicken, lightly breaded and pan-fried, served on a bed of our delicious creamed spinach
EUPHEMIA’S PRIME PEPPERED STEAK*
A trimmed boneless strip steak rolled in cracked peppercorns, pan-fried and served with a hot & sweet orange, brandy, butter sauce
MIDWEST USA NEW YORK STRIP STEAK*
The best cut of prime beef Iowa has to offer. Cooked as you wish
FILET MIGNON FRITZIE
An 8-ounce center cut tenderloin of beef steak, expertly seasoned and grilled to your liking. Served on a Wisconsin potato pancake with caramelized shallots, mushroom fan, and a bourbon demi-glace
NOISETTES OF BEEF MADAGASGAR*
Three medallions of beef tenderloin, pan-seared medium-rare to medium, kissed with a brandy green peppercorn and meat glaze enhanced cream sauce, accompanied by truffle oil infused mashed potatoes
GRECIAN LAMB SHANK
A domestic lamb shank, braised in a red wine garlic sauce, enhanced with rosemary and authentic Greek seasonings
EUPHEMIA HAYE’S FAMOUS STEAK SAUCE 10oz Bottle 8.00
VEAL DU JOUR*
Our daily preparation of veal.
CALVES SWEETBREADS GRENOBLOISE*
Poached veal sweetbreads sliced thin, lightly floured, dipped in egg and sautéed. Finished with capers and shallots in a delicate lemon butter
CATCH OF THE DAY*
Our daily preparation of seafood.
KEY WEST SNAPPER
Fresh Gulf Snapper encrusted with seasoned pistachios, baked to flaky white perfection, served with key lime-jalapeño beurre blanc, and red pepper curls.
SHRIMP TAJ MAHAL*
Jumbo shrimp, split and served in a homemade curry sauce, authentically spiced with jalapeño peppers and enhanced with tomato, lemon, coconut, onion, and ginger, accompanied by white rice pilaf.
Pan seared sea scallops splashed with white wine, sun-dried tomatoes and garlic. Finished with butter and served with white rice.
*Indicates dish is gluten free or can be made gluten free