| La Gare - II - Salades | |
| 8. Hearts of Romaine avec vinaigrette | 6.50 |
| 9. South American Hearts of Palm | 6.50 |
| 10. Tossed Green Salad with Shrimp | 6.50 |
| 11. Caesar Salade (for two) | 13.75 |
| La Gare - IIII - Entrees | |
| 12. Filet de Boeuf Wellington | 26.50 |
| Tenderloin rolled in crust, mushrooms, pate, and ham | |
| 13. Carre dAhneau persille | 29.50 |
| Rack of Lamb with mustard and herb brown sauce | |
| 14. Poulet Marco Polo | 21.75 |
| Boneless breast of chicken sauteed with brandy, onion, mushrooms, and cream | |
| 15. Le Cog au Vin Forestiere | 21.75 |
| Braised chicken with mushrooms, bacon,onion, and red wine | |
| 16. Broiled Chicken, Maitre d'hotel | 21.75 |
| Half a roasted chicken in a lightly herbed garlic sauce | |
| 17. Demi Canard a l'orange | 23.50 |
| Braised half a duck with orange sauce | |
| 18. Ris de Veau Financiere | 20.75 |
| Sweet breads, sauteed mushrooms, onions, olives, in Madera wine and cream sauce | |
| 19. Medallions de Veau Dijonnaise | 24.50 |
| Grenadine of Veal with mustard sauce | |
| 20. Escalope de Veau Cordon Bleu | 24.50 |
| Veal stuffed with ham and cheese | |
| 21. Entrecote de Boeuf a L'estragon | 26.95 |
| New York steak classic peppercorn cream and brandy, cream sauce | |
| 22. New York Steak with Bernaise Sauce | 26.95 |
| 23. Grenadin de filet de Boeuf Bordelaise | 26.95 |
| Grenadine of beef, red wne, shallots, bone marrow | |
| 24. Tournedos de Boeuf a L'estragon | 33.00 |
| Beef Tenderloin with tarragon, red wine, shallots sauce 10 oz. | |
| 25. Cuisse de Grenouilles (frog legs) Bordelaise | 22.75 |
| Sauteed with garlic, shallots, parsley, and white wine butter sauce or Provencale is with tomato add | |
| 26. Prawns Sauteed Bordelaise or provencale | 23.50 |
| Sateed with garlic, shallots, parsley, and white wine butter sauce | |
| 27. Filet de Sole Almondine, Beurre noisette | 22.50 |
| Filet of Sole with lemon, butter and almonds | |
| 28. Chateaubriand Bouquetiere for two 20 oz. | 52.00 |
| Roast Tenderloin of beef, accompanied by an array of fresh vegetables, sauce bernaise | |
| 29. Double New York Bernaise for two 20 oz. | 47.00 |
| Double New Your Steak, accompanied by an array of fresh vegetables, sauce Bernaise | |
| 30. Vegetarian Special | 21.50 |
| Spinach, garden vegetables asn feta cheese in a flaky filo pastry | |
| 31. Penne Pasta Primavera (low fat/low sodium) | 17.50 |
| Tube pasta served aith garden vegetables in a light tomato sauce. Cheese on request | |
| 32. La Gare Specialite Fresh Baked Halibut | 23.95 |
| Filet served in a blanc sauce with rock shrimp | |
| La Gare - IIIII - Desserts | |
| 33. Mouse au chocolate | 7.50 |
| 34. Creme Carmel Beau Rivage | 7.50 |
| Baked custard with carmel sauce | |
| 35. Choclate Decadence | 7.50 |
| La Gare - I - Hors D'oeuvre | |
| 1. Escargots de Bourgogne | 8.50 |
| 2. San Francisco Bay Shrimp Cocktail | 6.75 |
| 3. Le Pate en Gelee a la francaise | 6.75 |
| 4. Cuisse de Grenouilles (frog Legs) | 6.95 |
| Provencale or Bordelaise (3 pieces) | |
| 5. Prawns saute Provencale or Bordelaise | 8.95 |
| 6. Quiche Lorraine (served warm) | 4.75 |
| 7. Crab Cake (one piece ) | 8.95 |