Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Smoked salmon with fennel, cucumber and arugula salad
Mix beans and chorizo soup
BRAISED BEEF SHORT RIBS
Slow braised beef short ribs with red wine, bouquet garni, served with roasted garlic mash potatoes and glazed carrots, veal reduction.
Wine: Valdeorras 2017, Mencia, Pagos del Galir • $15
SESAME CRUSTED DUCK BREAST
Sesame crusted duck breast, pan roasted, with sautéed baby bok-choy, julienne of daikon, roasted cashew, water chestnuts and rice noodles, served with Yuzu and hoisin sauce
Wine: Riesling 2017, Vieilles Vignes, J.L & Fabienne Mann, France • $17
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Brie cheese brûlé, served with bed of roasted garlic mashed potatoes and red wine reduction sauce.
Wine: Merlot 2016, Los Osos, Paso Robles, J Lohr, California • $15
Cajun crusted Atlantic swordfish, grilled, served with steamed potatoes, Brussels sprouts, topped with sundried tomatoes, artichokes, black olives
and capers chutney, warm dill infused olive oil vinaigrette
Wine : Pinot Noir 2017, Sonoma, La Crema, California • $18
PROVIMI VEAL CHOP
Provimi milk fed veal chop, marinated with pickling spices, garlic and fine herbs, grilled, served with grelot potatoes and spicy rapini.
Blaye Côtes de Bordeaux 2015, Château la Raz Caman • $15
CHEF STEFANO’S “CATCH OF THE DAY”
Wine: Chablis 2016, La Sereine, Chablisienne • $17