Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Salmon Poké Bowl, Japanese sushi rice
Cream of wild Mushroom
MILK FED CALF LIVER
Milk fed calf liver dusted in flour, pan fried and served with caramelized onions,
roasted garlic mashed potatoes, crispy prosciutto chips and a Porto reduction.
Wine: Salento IGT, Primitivo, Rocca dei Mori, Italie - $13
MEDITERRANEAN LAMB CHOPS
Mediterranean rack of Lamb marinated with garlic, fine herbs, oregano and olive oil, grilled and served with a fennel salad and lemon Grelot potatoes with a sour cream, dill and cucumber sauce
Wine: : Pinot Noir, 2014, Los Carneros, Artesa, California - $24
WARM TUNA AND RED BEET SALAD
Filet of Ahi Tuna Cajun spiced, grilled and served with beets, asparagus, Brussel sprouts, boiled Yukon potato, boiled egg, cherry tomatoes, Kalamata olives, crispy capers with a lemon, olive oil dressing.
Wine: Chardonnay, 2016, Sonoma Valley, Rodney Strong, California - $12
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Cambozola cheese brûlé served on a bed of roasted garlic mashed potatoes with a red wine reduction sauce. Wine: Cabernet Sauvignon, Penedes, 2013, Reserva, Gran Coronas, Torres -$12
CHEF STEFANO’S “CATCH OF THE DAY”
Butcher’s cut Prime Bavette marinated with beer, onions, fresh thyme, oregano and steak spices grilled and served with caramelized onions, veal reduction and homemade fries.
Wine:Cabernet Sauvignon, 2015, Napa Valley, Joel Gott Wines, California,- $14/span>