Week of August 19th to August 23rd 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Or
Smoked salmon with classic trimmings
Or
Puree of carrot and ginger soup
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FIVE SPICE DUCK BREAST
Duck breast crusted with five spices, pan roasted and served with baby
Bok-choy, pickled ginger, julienne of carrots, red peppers, daikon, Soba noodles and cashews with a yuzu maple soy sauce
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with goat cheese brûlé served on a bed of roasted garlic mashed potatoes with a red wine reduction sauce.
GRILLED HALIBUT
Filet of Atlantic halibut marinated with fine herbs, grilled and served with chimichurri, sautéed rapini, chili flakes and toasted walnuts
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea