Week of October 7th to October 11th 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Smoked Salmon with classic trimmings
Purée of celery root soup
PAUPIETTEOF ARTIC CHAR
Paupiette of artic char with king mushrooms, caramelized
leeks served with garlic mashed potato and a
buerre blanc sauce.
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.
New Y ork “Carpet Bag”
Prime New York steak grilled and served with wild
mushroom ragout, roasted garlic mashed potatoes,
veal reduction and truffle oil.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea