Week of August 14thth to August 18th 2017
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Asian Beef Springroll with mango-plum sauce
Cream of spinach
Tunisian octopus, calamari, shrimp, baby clams sautéed with garlic, shallots, white wine, chili flakes, fresh parsley in a light tomato sauce with tagliatelle pasta.
Duck breast pan seared and finished in the oven served with scalloped potatoes, braised endive in a red wine sauce.
Filet mignon Brûlé
Filet mignon tenderloin wrapped in prosciutto di Parma topped with smoked gouda brûlé served on a bed of roasted garlic mashed potatoes with a red wine reduction sauce.
New York “carpet bag”
Prime striploin grilled and sliced, served with roasted garlic mashed potatoes, wild mushroom ragout, wine reduction and truffle oil.
Pastry Chef’s dessert
COFFEE or TEA