Week of September 18th to September 22nd 2017
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Torchon of Foie Gras Panna Cotta
Cream of wild Mushroom
Ahi Pepper Tuna
Filet of pepper crusted Ahi Tuna, pan seared and served with spicy Italian sausage, sun dried tomato,
kale pesto with Orzo pasta and crumbled feta cheese.
Chef Stefano’s “Catch of the Day”
Filet Mignon Brûlé
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Gorgonzola cheese brûlé served
on a bed of roasted garlic mashed potatoes with a red wine reduction sauce.
Milk fed veal tenderloin pan seared with fine herbs and finished in the oven, served with Pont-Neuf potatoes,
Brussel sprouts, Cipollini onions, rainbow carrots with a Cognac and thyme peppercorn sauce.
Pastry Chef’s dessert
COFFEE or TEA