Nouvelle Cuisine
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Printable MenuLUNCH
Soup of the Day OR Side Salad / 4

French Onion Soup Au Gratin / 6

Crepes stuffed with Seafood / 9

Crepes stuffed with Chicken a la King / 9

Hawaiian Chicken Salade / 10

Chicken with Curry Sauce over Rice / 9

Chicken Cordon Bleu over Rice / 11

Fettuccine Vegetables / 9

Fettuccine Seafood / 11

Quiche with Vegetables }35min / 10

Quiche with Seafood }35min / 12

Lake Victoria Perch over Rice topped w/ Dijon Mustard Sauce / 10

Trout over Rice with Blanched Almonds / 9

Pan seared Salmon served with Bearnaise Sauce / 11

Veal a la Blue: Tender Chunks of Veal topped w/ Roquefort Sauce / 11

 
Rack of Lamb - Our Signature Dish
Rack of Lamb - Our Signature Dish
 
Printable MenuDINNER MENU

Appetizers

Soup of the Day or Side Salad / 4

French Onion Soup Au Gratin / 6

Our Homemade Crepe stuffed with Seafood / 8

Smoked Salmon served with Crudites and Toast Points / 11

Shrimp sauteed in Garlic Butter / 9

Shrimp pan seared, topped with Green Peppercorn OR Curry Sauce / 9

Escargot Bourgogne / 9

Frog Legs sauteed in Garlic Butter / 11

Our Homemade Crepe stuffed with Chicken a la King / 8

Pate Maison: House Pate of Pork with Crudites and Toast Points / 11

All items above served with Home Baked Bread and Butter.

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From the Land

Vegetarian Platter / 16

Breast of Long Island Duckling topped with Blackberry Sauce / 22

Pork Tenderloin served with Bordelaise Sauce / 20

Veal a la Blue: Tender chunks of Veal with Blue Crab topped with Roquefort Sauce / 26

Quail served with Tarragon Sauce / 22

Breast of Chicken served with Port Wine Sauce / 18

Chateau Briand served with Bearnaise Sauce (2 people) / 60

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                                                                           SAUCES

Breast of Chicken / 17                                    - Green Peppercorn

Filet Mignon 8 oz. Tenderloin / 28               - Mushroom

New York Strip Steak 12 oz. / 27                 - Provencale

                                                                           - Merlot

                                                                           - Bearnaise

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Sides for Any Entree

Gulf Shrimp / 5

Sea Scallops / 6

Crab / 7

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From the Sea

Filet of Salmon with a creamy Muscadet Wine Sauce / 19

Coquille St. Jacques served with Leek Sauce / 22

Dover Sole Meuniere / MP

Seafood Platter Florentine / 24

Lotte Monk Fish pa -seared and served with Curry Sauce
and garnished with Onions / 21

Shrimp sauteed in Garlic Butter / 21

Shrimp pan seared and topped with Green Peppercorn Sauce / 21

Lake Victoria Perch pan seared, served with Dijon Mustard Sauce / 19

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All entrees are served with soup or salad, fresh vegetables
and our Famous Gratin Dauphinois.

Chef De Cuisine Jan Kinds

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We cook to order. Thank you for your patience while your order is being prepared.

We have an extensive wine list, domestic and Belgian beers, and homemade desserts.

Order our homemade desserts for any occasion or to serve on your dining room table.

Take out is available!
Call 352-686-6860 to order or to make reservations.

Printable Menu
 
Nouvelle Cuisine

Nouvelle Cuisine

Nouvelle Cuisine

Nouvelle Cuisine

Nouvelle Cuisine

Nouvelle Cuisine
Nouvelle Cuisine
Nouvelle Cuisine - 10531 Spring Hill Drive - Spring Hill, Florida 34608 - Tel: 352.686.6860
Closed Mondays
Lunch Served
Tuesday to Friday from 11:30 a.m. to 2:00 p.m.
Dinner Served Tuesday to Saturday from 4:30 p.m. to 9:00 p.m.
and Sundays from 4:30 p.m. to 8:00 p.m.

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