Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Escargot with a creamy pesto and Blue cheese sauce with Tubetti pasta
Or
Cream of Turnip soup
HONEY GLAZED DUCK BREAST
Duck breast crusted with five spices, honey glazed, pan roasted and
served with bok-choy, baby zucchini, red peppers, organic Quinoa, pomegranate, walnuts, chestnuts, and a honey and Porto reduction.
Wine: Cabernet Sauvignon 2016, Joel Gott, California • $14
$28
FILET OF HALIBUT
Filet of Atlantic Halibut crusted with fine herbs, pan roasted and served
with King mushrooms and gnocchi, baby Broccoli Rabe, tomato cherry
confit in a creamy brown butter sauce.
Wine: Viognier 2016, Mercer, Washington State • $16
$29
CALF LIVER
Milk fed calf liver dusted with flour, pan seared and served with roasted garlic mashed potatoes, caramelized onions and prosciutto chips with a
veal reduction.
Wine: Montepulciano D'Abruzzo 2016, Masciarelli, Italy • $13
$27
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.
Wine: Mountain Cuvée 2016, Sonoma County, California • $18
$36
CHEF STEFANO’S “CATCH OF THE DAY”
Pinot Noir 2016, Sonoma, La Crema, California • $16
$30
NEW YORK STEAK
Prime New York cut steak, grilled and served with sautéed Shiitake and
Button mushrooms with garlic, shallots, white wine, and a creamy veal
reduction sauce.
Wine: R de Romaneira 2015, Quinta de Romaneira, Portugal • $13