Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Figs and Brie cheese tartelette
Or
Cream of leek and potato soup
ATLANTIC HALIBUT
Atlantic halibut crusted with fine herbs, pan roasted, served with sautéed yellow beans, sundried cherry tomatoes, lemon butter and capers sauce
Wine: Semillon 2017, Cerquiera Vineyard, Okanagan, Bartier, Canada • $19
$30
BRAISED LAMB SHANK
Slow braised lamb shank with bouquet garni, red wine and veal reduction, served with Orzo pasta and Asiago cheese
Wine: Malbec 2017, Tinto Historico, Mendoza, Catena Zapata, Argentina $15
$28
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 and red wine reduction sauce.
Wine: Pinot Noir 2017, Sonoma, La Crema, California • $18
$36
DUCK BREAST
Five spices crusted duck breast, pan seared, served with braised Napa cabbage, pears, Brussels sprouts and roasted Cashew with an orange
and maple glaze
Wine : Petite Sirah 2014, Paso Robles, Tower Road, J. Lohr, Californie
• $24
$27
SEAFOOD SQUID INK LINGUINI
Black squid ink linguini with sautéed shrimp, scallops and clams with
garlic, shallots and chili peppers and a white wine sauce
Wine: Sancerre 2017, Le Chatelaine, Joseph Mellot, France • $18
$30
CHEF STEFANO’S “CATCH OF THE DAY”
Wine: Côtes de Provence Rosé 2018, Pétale de Rose, Regine Sumeire, France • $14