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