Week of September 2nd to September 6th 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Or
Prosciutto melone
Or
Cream of wild mushroom soup
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SEAFOOD PASTA
Calamari, shrimp, clams and octopus sautéed with garlic,
shallots, capers and white wine in a light tomato sauce,
served with Linguini pasta.
$45
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.
$45
BUTCHER’S CUT
Veal tenderloin roasted and served with Brussel
sprouts, King mushrooms, grelot potatoes, Cipollini
onions and a veal reduction sauce.
$45
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea