Week of October 15th to October 21st 2018
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Salmon Poke on sushi rice
Purée of lentil soup
Lobster meat, shrimps, baby clams, calamari, octopus, sautéed with garlic, white wine, capers and anchovies
served with linguine pasta in a light tomato sauce.
NEW YORK “CARPET BAG”
Prime New York “Carpet Bag”, pepper crusted and grilled, served with roasted garlic mashed potatoes,
wild mushroom ragout and red wine sauce.
FILET MIGNON BRULE
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