Praga Restaurant

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This intimate, 44-seat venue offers an eclectic menu based of French and contemporary American cuisine. Lunch entrees include horseradish-encrusted chicken Caesar salad and a daily trio of soup, sandwich, and mini salad (a recent offering included grilled chicken on foccacia, wild mushroom soup, and greens with a shallot-champagne vinaigrette). A specialty dinner entree is Praga, a Swiss dish of veal saut�ed with shallots, forest mushrooms and capers, and served with spaetzle and braised red cabbage. Fresh fish and seafood accounts for half of the offerings. Desserts include bananas Foster for two flamb�ed tableside. The mostly American wine list includes 10 by the glass.