Established in 1986, Chef Claude continues to serve the finest in hand cut Steaks, Filet Mignon, Rack of Lamb, Veal and a wide selection of Fish and Seafood. His European Rotisserie features, Chicken, Lamb, Pork and Prime rib on Weekends and Holiday weeks,. In House baking assures great breads and a Dessert Tray featuring seven items. Extensive Wine Menu and 12 wines by the glass. Sunday Brunch Mid December through April. Summer hours are Thursday 5pm-10pm, Friday and Saturday 5pm-11pm and Sunday 5pm-9pm.