Week of April 8th to April 12th 2019
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Or
Beet and root vegetable spring rolls, sweet chilli sauce.
Or
Salmon chowder soup.
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VEAL TENDERLOIN
Veal tenderloin crusted with fine herbs, pan roasted
and served with lemon truffle Linguini and a veal
reduction sauce.
$45
FIVE PEPPER SPICED DUCK BREAST
Duck breast crusted with five peppers, pan roasted,
served with crispy Brussel sprouts, sweet potato, baby beets
and a chocolate Porto sauce.
$45
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.
$45
chef Stefano’s “catch of the day”
$45
Pastry Chef’s dessert
coffee or tea