Week of June 19th to June 25th 2017
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Duck Confit spring roll, blueberry plum sauce
Filet of Arctic Char paupiette with king mushrooms, roasted in the oven served with roasted garlic mashed potatoes,
caramelized leeks, beurre blanc, veal reduction.
Filet mignon tenderloin, wrapped in prosciutto di Parma, topped with Brie cheese and
served on a bed of roasted garlic mashed potatoes, and a red wine reduction sauce.
Prime grilled steak with caramelized onions, veal reduction and served with a cup of fries
COFFEE or TEA