Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Quinoa, spinach, broccoli and feta cakes with a sour cream and garlic sauce
Potato and leek soup
CLASSIC SHORT RIBS
Beef short ribs slow braised in red wine sauce, Bouquet garni, and veal
stock served with caramelized carrots, Brussel sprouts, natural juices and
a cup of fries.
Wine: Cabernet Sauvignon 2016, Cuvée 815, Joel Gott, California • $14
STEAMED SALMON WITH SPICY COCONUT SAUCE
Filet of salmon steamed and served with baby bok-choy, julienne carrots, jasmine rice with a spicy coconut sauce.
Wine: Mercurey 2016, Pinot Noir, Château de Chamirey, France • $17
Duck breast crusted with five-spice, pan roasted and served with sweet
potato, sautéed Swiss chard and a cranberry and red pepper glaze.
Wine:Malbec 2015, Classic, Ancient Vines, Versado, Argentina • $16 >
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Blue cheese brûlé, served on a bed of roasted garlic mashed potatoes and red wine reduction sauce.
Wine: Ribera Del Duero 2015, Celeste, Crianza, Torres, Spain • $14
CHEF STEFANO’S “CATCH OF THE DAY”
Sancerre 2017, Les Baronnes, Henri Bourgeois, France • $17
WILD MUSHROOM AND BLACK TRUFFLE LINGUINI
linguine pasta with wild mushrooms sautéed with garlic, shallots, fine herbs, white wine and cream served with fresh black truffles, parmesan shavings
Wine: Malbec 2015, Classic, Ancient Vines, Versado, Argentina • $16