Piano Bar At Escargot 41 Naples Menu & Prices

Angel Hair pasta with 6 large escargots in pine nuts Brandy provencal sauce.

6 extra large escargots simmered in brie lightly creamed with sweet apple and carrots julienne, served in cream puff shell

6 extra large escargots stewed in fresh cream, caramelized onions Armagnac and black pepper Believed to have been created by monks, this original recipe was discovered in an ancient monastery during r

6 extra large escargots & potato gnocchi baked in mushroom duxelle sause

6 extra large escargots and cheese tortellini in a Parmesan– champagne sauce with fine herbs and diced tomatoes, Complimented with mushroom– smoked sausage salpicon demi glace

6 extra large escargots sautéed with sweetbread and mushrooms, lightly creamed Marsala brown sauce

6 extra large escargots bourguignone baked in classic seasoned parsley-garlic butter

Prince Edward Island mussels simmered in chardonnay, fresh basil, shallots, diced fresh tomatoes and a touch light cream. A delightful recipe from “cuisine de Provençe “

Homemade country pâté, served with cornichons et pain de campagne. Classic French way to enjoy this dish

Homemade Pasta served with a Julienne of winter Black Truffel’s

Guérande sea salt cured salmon coated with coffee & hickory smoked, served with onions, capers, sour cream and toast points Coffee flavors? none, Coffee enhances the delicate flavors and texture by ne

Baked Brie with walnuts and grape

Grilled Octopus served with Home Made Citrus Polenta

Traditionally prepared, served with anchovy and croutons

Organic spring mix lettuces garnished with fresh berries, raspberry vinaigrette, and topped with stilton blue cheese

Baby spinach leaves, fresh beats, bacon crumbles, and a slice of warm goat cheese toasted with sundried tomato vinaigrette

Mixed beets served with arugala, and an orange poppy seed vinaigrette Shaved fennel and orange supre’mes

Onion soup baked with croutons and emmental cheese

Lobster bisque finished with cream & sweet sherry.

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Lightly sautéed, served with a merlot brown sauce complimented with garlic confit, mushroom, bacon, baby shrimps and fresh thyme sprig

Salmon fillets baked in parchment paper with a mustard garlic-lemon butter

Branzino fillet sautéed, finished with an Almonds beurre meuniere

Jumbo shrimps and sea scallops sautéed with white mushrooms, morels and fresh lemon thyme. Finished in a light champagne cream sauce

Jumbo shrimps, sea scallops, mussels, yellow tail snapper and branzino served in a white wine tomato broth

Chicken breast sautéed with spinach, mushrooms , Andoullie sausage, garlic and Italian-thyme in a light mushroom demi--glace’

Half crispy duck rubbed with fresh garlic salt, served with a plum Port wine sauce

Old fashioned sea salt cured duck, pan-fried in goose fat served with lentils du Puy and demi-glace sauce

Veal scaloppini grilled with sweet apple and mushroom Calvados creamed sauce

Certified Angus Beef tenderloin sautéed, topped with creamed spinach and Swiss cheese Served atop of a Marsala mushroom brown sauce

Certified Angus Beef tenderloin sautéed and finished with an anchovy butter Old Provençal family recipe creating the most amazing flavors, yet without any fishy taste.. A must to try for any anchovy’s

Thymus gland in young cow, pan sautéed and served with a morel mushroom cream sauce.

Garlic Herb encrusted Veal Chop With Pan Au Jus

Grilled pork chop mushroom demi glace, homemade mashed potatoes And mix vegetables

6 extra large escargots bourguignonne baked in classic seasoned parsley-garlic butter

Three Jumbo Shrimps served with our home made avocado cocktail sauce

Mixed Red and Yellow Beats, Fresh Baby Arugula, Fresh Orange, Lightly tossed orange dressing

Grilled Romaine Lettuce, Tomatoes, Parmesan Cheese, Homemade Crostini tossed with our home made Caesar dressing

Lobster bisque finished with cream & sweet sherry.

One ounce Kaluga caviar with brunoise shallots, minced capers Crème fraiche, Chives, French style blinis (additional $105)

Half Roasted Duck, Sweet Mashed Potatoes, Asparagus, Baby Carrots and Orange Demi - Glace

Lamb Chucks slowly cooked in Red wine and Veggies, Herbs Served with Creamy Mashed Potatoes and Steamed Broccoli

Center Cut Tenderloin, Lobster Meat over a creamy mashed potato Asparagus with Cognac Shallot Demi - Glace

Wild Black Grouper Fillet stuffed with Blue Crab Meat and Herbs served with Rice pilaf, Asparagus and Beurre Blanc Sauce

White Chocolate Mango mousse, fresh mango fruit and brownie

Ketel One Botanical Peach & Orange Blossom Soho Liqueur, Lychee Purée, Lemon Juice

Grey Goose Citron, Lemon Juice, Triple Sec, Lavender Syrup

Smirnoff Vanilla, White Chocolate, Heavy Cream, Crème De Cacao

Hendrick's, Triple Sec, Fresh Squeezed Lime Juice Cucumber, Mint

Cazadores Blanco, Cucumber, Mint, Fresh Squeezed Lime Juice , Simple Syrup

Clase Azul Reposado, White Crème De Cacao, Amaro Montenegro, Angostura

Spicy Tequila Habaniero, Fresh Raspberries, Triple Sec, Chambord, Fever-Tree Margarita Mix

Vodka, Chambord, Pineapple

Grey Goose Vodka, Kahlúa Coffee Liqueur, Julius Meinl Espresso

Vodka, St. Germain, White Cranberry Juice

Goose Pear, St- Germain, Champagne

Gin, St - Germain, Grapefruit Juice, Champagne

Fresh Raspberries, Mint Leaves, Lemon Juice, Simple Syrup, Still Water

Freshly Squeezed cucumber Juice, Pineapple Juice, Lime Juice, Fresh Mint, Fever — tree Ginger beer

Seedlip Garden Non - alcoholic Spirit, Fresh Lemon Juice, Simple Syrup, Fresh Mint Leaves, Cucumber Slices, Basil Leaves.

A Half Dozen Oysters on A Half Shell, Horseradish, Cocktail Sauce, Champagne Mignonette Sauce

Yellowtail Tuna, Cucumber, Red Onion, Spicy Ponzu, and Jalapenos

Yellowtail Tuna, Avocado, Mango, Jalapeño, Ponzu, Sesame Seeds and Crispy Crostini

Finely Chopped Raw Beef, Egg Yolk, Caramelized Hazelnuts, Cornichons, And Capers

Jalapeño, Tomato, Red Onion, Cucumber, Avocado, Lemon Oil Sauce and Touch of Cilantro

Lobster Meat Salad, Celery, Mayonnaise, Green Onion Served on Brioche Bun with Potato Chips

3 Jumbo Shrimps (U -12), Avocado and Homemade Cocktail Sauce

Thin—Sliced Veal, Tuna, Capers, Anchovy, and Mayonnaise

Spicy Hazelnuts, Blue Cheese Crumble, Apple, Grapes and Poppy Seeds Orange Dressing

Fresh Burrata, Mixed Greens, Cherry Tomatoes, Sweet Pecans, Fresh Figs, and Honey Mustard Sauce

Tuna Salad, Mayonnaise, Celery, Naan Bread and Potato Chips

Shrimp, Calamari, Octopus with Lemon Oil, Celery and Capers

Arugula, Grapes, Cherry Tomatoes with Lemon Reduction

A Brie Cheese, Gorgonzola, Smoked Gouda, Mixed Hard Salami