Week of November4th to November 8th 2019
(8 people or under)
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Or
Mahi-Mahi tacos with spicy mayo
Or
Creamy split pea and ham soup
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VEAL TENDERLOIN
Veal tenderloin with fine herbs, pan roasted, served
with creamy gnocchi withShiitake mushrooms, garlic
and shallots, veal reduction.
$45
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
ATLANTIC SALMON
Filet of Atlantic salmon pan roasted and topped
with crab meat, cheese and bechamel sauce, served with
carmelized leeks, asparagus and mashed potatoes.
$45
chef Stefano’s “catch of the day”
$45
Pastry Chef’s dessert
coffee or tea