Week of June 11th-June 15th 2018
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese
Cream of carrot and ginger soup
Quebec duck breast crusted with fine herbs and five peppers, pan roasted and served with sweet potato Pont-Neuf, white asparagus,
crispy brussel sprouts, baby rainbow carrots and Porto Muscat grape confit.
GRILLED SHRIMPS AND SCALLOPS
Shrimps and scallops marinated with garlic, lemon, oregano and Cajun spices, grilled and served with white beans, sundried cherry tomatoes,
white wine, light tomato sauce, roasted fresh garlic, mild red peppers and fresh basil.
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma, topped with Brie cheese brûlé, served on a bed of roasted garlic mashed potatoes,
with a red wine reduction sauce.
Chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea