Week of June 10th to June 14th 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Asian Beef Spring Rolls
Cream of wild mushrooms with truffle oil
CHILEAN SEA BASS
Chilean Sea Bass wrapped with prosciutto di Parma,
pan roasted, served with cauliflower purée and grilled
asparagus, veal reduction.
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto, topped
with Brie cheese brûlé, served on a bed of roasted garlic
mashed potatoes with a red wine reduction sauce.
PROVIMI VEAL CHOP
Provimi veal chop pan roasted and served with
asparagus, baby arugula, orzo pasta, parmesean shavings
and a veal reduction sauce.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea