Week of April 8th to April 12th 2019
(8 people or under
Monday to Friday for a limited time)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and Blue cheese.
Beet and root vegetable spring rolls, sweet chilli sauce.
Salmon chowder soup.
Veal tenderloin crusted with fine herbs, pan roasted
and served with lemon truffle Linguini and a veal
FIVE PEPPER SPICED DUCK BREAST
Duck breast crusted with five peppers, pan roasted,
served with crispy Brussel sprouts, sweet potato, baby beets
and a chocolate Porto 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.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea