Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Antipasto platter
Or
Cream of carrot and ginger soup
VEAL OSSO BUCCO
Milk fed veal osso bucco slow braised with fine herbs, natural juices, red wine, and served with saffron orzo pasta and parmesan shavings
Wine: Montepulciano D'Abruzzo 2015, Masciarelli, Italie - $11
$28
DUCK MAGRET
Quebec duck breast crusted with fine herbs and five peppers, pan roasted and served with sweet potato Pont-Neuf, white asparagus, crispy Brussel sprouts, baby rainbow carrots and a porto Muscat grape confit
Wine: Cabernet Sauvignon 2014, Edna Valley, Californie - $13
$27
GRILLED SHRIMP AND SCALLOPS
Shrimp and scallops marinated with garlic, lemon, oregano, and Cajun spices, grilled and served with white beans, sundried cherry tomatoes, white wine, light tomato sauce, roasted fresh garlic, mild red peppers and fresh basil
Wine: Savatiano 2017, Domaine Papagiammakos, Greece - $11
$30
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: Toro 2015, Iturria, Espagne $16
$36
CHEF STEFANO’S “CATCH OF THE DAY”
$29
PORK LOIN SCALLOPINI
Milk fed pork loin dusted with flour, pan seared and served with mushrooms, white wine, veal reduction, and linguine pasta
Wine: Collioure 2016, Clos de Paulliles, France $16