Week of February 5th – February 9th 2018
Kale & Pear salad, walnuts, blue cheese, cherry tomatoes and a white balsamic vinaigrette
Yorkshire wild mushroom and green pea pudding
Cream of tomato and pesto
Gooseberry Crispy duck
Duck breast crusted with five-spice powder pan roasted and served with caramelized creamy leeks, Pont-Neuf sweet potato, Brussel sprouts, Gooseberry and red wine sauce.
Prime Boneless Rib-Eye grilled and served caramelized onions and a cup of home fries and veal reduction.
shrimp & lobster linguini
Shrimp and lobster sautéed with garlic, shallots, cognac, fresh parsley and saffron served with linguini pasta and a creamy lobster sauce.
chef Stefano’s “catch of the day”
BONELESS “O” TERRE
14 oz boneless rib-eye with your choice of Lobster tail or 2 shrimp and choice of potatoes for
Pastry Chef’s dessert
Coffee or tea