Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Pork Dumplings with Yuzu sauce and sesame seeds
CLASSIC ROASTED LEG OF LAMB
New Zealand leg of lamb marinated with garlic, fine herbs, Dijon mustard, olive oil, slow roasted in the oven and served with Grelot potatoes, asparagus spears, Cipollini onions, and Natural juices.
Wine: Chardonnay, 2016, Sonoma Valley, Rodney Strong, California - $12
SPICY AHI TUNA STEAK
Filet of Ahi Tuna crusted with Cajun spices, chili flakes, garlic, olive oil, lemon zest, coriander, grilled and served with Kidney white bean salad with spicy Italian sausage.
Wine: : Il Bruciato, 2015, Tenuta, Guado Al Tasso, Bolgheri, Toscana, - $15
GREEK STYLE MOUSSAKA
Prime ground beef slowly cooked with classic tomato sauce, zucchini, Yukon potatoes, eggplant, topped with homemade béchamel sauce, parmesan cheese.
Wine: Trebbiano d’Abruzzo, 2016, Masciarelli, Italy - $11
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”
Prime New York steak cut grilled and served with roasted garlic mash potatoes, sautéed mushroom ragout, veal reduction and truffle oil.
Wine: Achaia, 2010, Domaine Mega Spileo $17