Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Torchon au foie gras and Panna Cotta
Cream of wild mushroom
PEPPER CRUSTED AHI TUNA
Filet of pepper crusted Ahi tuna, pan seared and served with spicy Italian sausage, sun dried tomato, kale pesto with Orzo pasta and crumbled feta cheese.
Wine: Chardonnay, 2014, Columbia valley, Washington, Ch-Ste-Michelle -$13
Milk fed veal tenderloin pan seared with fine herbs and finished in the oven, served with Pont-Neuf potatoes, Brussel sprouts, Cipollini onions, rainbow carrots with a Cognac and thyme peppercorn sauce.
Wine: Il Bruciato, Tenuta, Guado Al Tasso, Bolgheri, Toscana, 2015- $15
NY CARPET BAG
Black pepper crusted Prime Striploin grilled and served with roasted garlic mashed potatoes, mushroom ragout, veal reduction and a touch of truffle oil.
Wine: Montepulciano, D’Abruzzo, 2015, Masciarelli, Italie- $11
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Gorgonzola 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”
STEAK AND FRIES
Prime bavette marinated with house spices, beer, fresh thyme, spanish onions grilled and served with caramelized onions, wine sauce and cup of fries.
Wine: Achaia, 2010, Domaine Mega Spileo $17