Lunch Menu

LUNCH MENU

COLD AND HOT APPETIZERS

JUMBO SHRIMP COCKTAIL……………………………………………………………………… 31

FRESH SHUCKED MALPÈQUE OYSTERS…………………………………. 6/32 • 12/56

CAESAR SALAD “CLASSIC FORMAT”……………………………………………………….. 16

CLASSIC SAVOURA TOMATO SALAD served with Greek barrel feta…….. 18

CRAB CAKE………………………………………………………………………………………………. 32

GRILLED HOMEMADE SAUSAGES served with mustard sampler……………… 15

GRILLED JUMBO CALAMARI…………………………………………………………………….. 26

OYSTERS ROCKEFELLER made with homemade béchamel……………………….. 30

ASIAN BEEF SPRING ROLLS……………………………………………………………………… 16

 

CLASSIC STEAK CUTS

COWBOY

68

24 oz. PORTERHOUSE

86

                          CLASSIC 6 oz. FILET MIGNON BRÛLÉ

40

TABLE D’HÔTE

NOVEMBER 29 TO DECEMBER 03, 2021

Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese.
OR
Roasted red beets carpaccio with crumble Feta cheese
OR
Cream of broccoli

 

MILK FED CALF LIVER

Milk fed calf liver, pan seared with caramelized onions and prosciutto

chips served with roasted garlic mashed potatoes and veal reduction

Wine: Corbières 2019 Domaine de Villemanjou, France, $19

 

GRILLED BLUEFIN TUNA

Pepper crusted Bluefin Tuna, grilled, sliced and served with Gigantes Lima

Beans, spicy Italian sausage and roasted sundried tomatoes.

Wine: Pinot Noir 2019, Willamette Valley, Cloudline, Oregon, $17

 

ATLANTIC SALMON

Filet of Atlantic salmon with a Kalamata olives and sundried tomatoes tapenade, roasted, served with a lemon creamy gnocchi.

Wine: Chardonnay 2017, Niagara, Cloudsley Cellars, Ontario, $17

 

VEAL TENDERLOIN BRÛLÉ

Veal tenderloin wrapped in prosciutto di Parma topped with Brie cheese, served with asparagus, Cipollini onions, roasted garlic mash potatoes and

red wine reduction sauce

Wine: Brunello Di Montalcino 2016, Fattoria Dei Barbi, Italie, $29

 

CHEF STEFANO’S “CATCH OF THE DAY”

Wine: Falanghina Del Sannio 2019, Cantine Iorio, Italie $18

 

NEW-YORK CARPET BAG

Prime New-York cut, grilled and served with a wild mushroom ragout and

roasted garlic mash potatoes with a red wine reduction.

Wine: Cabernet Sauvignon 2019, Aconcagua Alto, Errazuriz, Chile $16

 

PASTRY CHEF’S DESSERT

Coffee or Tea

$35