Week of October 16th to October 20th 2017
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Roasted red beet carpaccio, crumbled feta with a fennel, orange supreme & arugula salad
Tomato Purée with smoked bacon bits
let of Mahi Mahi dusted in flour and served with green bean almondine in a butter, wine, caper and mushroom sauce.
Chef Stefano’s “Catch of the Day”
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.
NY “Carpet Bag”
Pepper crusted New York Strip grilled and served sliced over roasted garlic mashed potatoes, sautéed mushroom ragoût
and veal reduction sauce, with a touch of truffle oil.
Pastry Chef’s dessert
COFFEE or TEA