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.
Or
Red beet carpaccio and feta cheese.
Or
Potato and corn chowder soup
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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.
$45
AHI TUNA LINGUINI
Filet of Ahi tuna crusted with black pepper, pan seared, served with roasted cherry tomatoes, lemon and Linguini.
$45
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.
$45
chef Stefano’s “catch of the day”
$45