Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Cod Spicy Tacos
Cream of Broccoli
ROASTED VEAL LOIN
Veal loin crusted with black pepper and fresh herbs, pan roasted, served
with parmesan, truffle and wild mushrooms risotto with its natural cooking juices.
Wine: Bordeaux Supérieur 2015, Les Sources, Château Jean Faux, France $21
Chilean sea bass with a caramelized garlic crust, pan roasted, served with sautéed garlic rapini, lemon olive oil and a tomato onion chutney.
Wine: Pinot Gris 2017, Okanagan Valley, Mission Hill, Canada •$14
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: Côtes du Rhône, Les Forots, Jean-Luc Colomb, France • $18
Shrimp, calamari, octopus and baby clams, sautéed with garlic, shallots, capers, anchovies and white wine with fresh tomato sauce tossed with
Wine: Toscana Rosso 2017, Falcorosso, Loacker, Italy • $16
Prime Bavette cut, marinated with dark beer, onions fresh thyme, bay leafs and peppercorns, grilled and served with mushroom ragout and a cup of
fries with a red wine and veal reduction.
Wine: Cabernet Sauvignon 2016, Seven Oaks, J Lohr, Californie• $16