Week of December 10th to December 14th 2018
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Beet carpaccio with Blue Cheese
Cream of tomato soup
GRILLED ATLANTIC SWORDFISH
Grilled Filet of Atlantic swordfish marinated with Cajun spices,
garlic and olive oil, served with smokey tomato chutney and sautéed
fine green beans.
MILK FED VEAL CHOP
Milk fed veal chop crusted with fine herbs, pan roasted, served with asparagus spears, sautéed spinach and sweet potato
Pont-Neuf with a veal reduction.
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