Week of May 14th-May 18th 2018
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese
Salmon tartare, beet chips, avocado and spicy oil
Carrot and Ginger soup
Veal Chop with Wild Mushrooms Tagliatelle
Milk fed veal chop, pan roasted and served with wild mushrooms, Porcini mushrooms, sautéed with garlic, shallots, white wine,
veal reduction a touch of cream and tagliatelle pasta.
Prime New York cut steak, grilled and served with caramelized onions, red wine reduction and a cup of fries.
Filet Mignon Brûlé
Filet mignon tenderloin, wrapped in prosciutto di Parma topped with Brie cheese, 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