Week of July 16th-July 22nd 2018
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese
Red beet carpaccio with feta cheese and arugula
Split pea purée soup
CLAMS AND SHRIMP PASTA
Baby clams and shrimp sautéed with garlic, shallots, capers, fresh parsley, chilli peppers, white wine and butter sauce over Linguini pasta.
Milk fed veal tenderloin pan roasted with Brussel sprouts, fingerling potatoes, King mushrooms, baby rainbow carrots in a veal reduction sauce.
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma, topped with Blue 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