Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Roasted red beet carpaccio, with feta, arugula, and balsamic reduction
Or
Onion soup gratiné
CALF LIVER
Milk fed calf liver dusted in flour, pan seared, served with caramelized onions, prosciutto chips, roasted garlic mashed potatoes and veal reduction
Wine: Mountain Cuvee 2016, Sonoma County, Gundlach Bundschu, California • $18
$26
ATLANTIC HALIBUT
Filet of Atlantic halibut marinated with garlic, oregano, lemon and olive oil, grilled, served with Romanesco Broccoli and a sun dried tomato,
onions, artichokes and black olives chutney
Wine: Côtes de Provence Rosé 2017, Pétale de Rose, France • $13
$30
GRILLED SHRIMP SALAD
Cajun grilled shrimps served with radicchio, endives, grilled peaches, crumbled feta, baby kale, cherry tomatoes, asparagus, with a red wine vinegar dressing
Wine: Sauvignon Blanc 2018, Edna Valley, California • $14
$26
DUCK BREAST
Duck breast crusted with five-spices, pan roasted, served with julienne of vegetables, yellow and red peppers, baby bok-choy, pickled ginger, cashews, and rice noodles with yuzu soy sauce
Wine: Maremma Toscana 2016, Sangiovese, Amaranto, San Cristoforo, Italy • $19
$27
BUTCHER’S CUT
Filet mignon tenderloin marinated with mustard, garlic, thyme, red wine vinegar, steak spices and paprika, with red bell peppers, red onions,
cherry tomatoes, grilled, served with roasted garlic mashed potatoes and red wine reduction sauce.
Douro 2016, Réserva, Curva, Calem, Portugal • $18/span>
$29
CHEF STEFANO’S “CATCH OF THE DAY”
Chablis 2016, La Sereine, Chablisienne, France • $16