Week of February 11th to February 13 th 2019
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Red beet carpaccio and feta cheese.
Potato and corn chowder soup
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 and a red wine reduction sauce.
AHI TUNA LINGUINI
Filet of Ahi tuna crusted with black pepper, pan seared, served with roasted cherry tomatoes, lemon and Linguini.
FRENCH STYLE RACK OF LAMB
New Zealand rack of lamb crusted with Dijon mustard and fine herbs, pan roasted and served with crispy
cauliflower, sautéed fine green beans and a red wine reduction sauce.
chef Stefano’s “catch of the day”