Week of June 17th to June 21st 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Salmon tartare with cucumber, avocado and homemade potato chips
Mediterranean Fish soup
SESAME AHI TUNA
Sesame crusted Ahi Tuna, pan seared, served with
sautéed Savory Cabbage, julienne vegetables, baby
bok-choy , rice noodles and a Yuzu sauce.
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto, topped
with Brie cheese brûlé, served on a bed of roasted garlic
mashed potatoes with a red wine reduction sauce.
NEW ZEALAND RACK OF LAMB
New Zealand Rack of Lamb crusted with fine herbs,
Dijion, pan roasted and served with sautéed Brussel sprouts,
cauliflower, broccoli, baby carrots and a veal reduction.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea