Week of July 9th-July 13th 2018
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese
Shrimp and chicken spring roll, mango plum sauce
Cold Cucumber & yogurt soup
Sauteed shrimps, calamari, octopus, clams with garlic, capers white wine, capers parsley in a light tomato sauce served with linguine pasta.
NEW YORK CARPET BAG
New York steak crusted with 5 pepper spices grilled and served with roasted garlic mashed potatoes, wild mushroom ragout, veal reduction and truffle oil.
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