Week of September 10 to 14th 2018
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Pesto escargot with Shittake mushrooms blue cheese
with puff pastry
Cream of turnip soup
Veal tenderloin pan roasted with fine herbs and served with rainbow carrots, baby beets, artichokes, fingerling potatoes and chanterelle mushrooms with a red wine reduction sauce.
DOVER SOLE MEUNÈIRE
Filet of Dover Sole dusted with flour, pan fried, served with sautéed green beans, king mushrooms, toasted almonds and a lemon butter caper sauce
Filet Mignon Brûlé
Filet mignon tenderloin, wrapped in prosciutto di Parma topped with Brie cheese brûlé, served on a bed of roasted garlic mashed potatoes, with a red wine reduction sauce.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea