Week of February 18th to February 22nd 2019
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Vegetable spring rolls
Potato and leek soup
Filet of Salmon topped with Miso glaze, roasted
and served with julien vegetables, snow peas, rice noodles
and Yuzu sauce.
NEW -YORK CUT
New-York strip grilled and served with wild
mushroom ragout, Cognac sauce and homemade
cup of fries.
Veal tenderloin with fine herbs pan roasted
served with brussel sprouts, baby carrots and
pont-neuf potatoes in a veal reduction sauce.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea