Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Smoked salmon carpaccio with pomegranate and arugula salad
Purée of Turnip
SPICY AHI TUNA STEAK
Filet of Ahi Tuna, chili rub, grilled and served with pan fried artichokes, green beans and coriander vinaigrette with roasted cherry tomatoes.
Wine: Chardonnay, 2016, Sonoma Valley, Rodney Strong, California - $12
MILK FED VEAL TENDERLOIN
Milk fed veal tenderloin pan roasted, fine herbs, finished in the oven, served with King mushrooms, porcini mushrooms, veal reduction and cream Tagliatelle pasta.
Wine: : Il Bruciato, 2015, Tenuta, Guado Al Tasso, Bolgheri, Toscana, - $15
Duck breast pan seared finished in the oven, served with a grilled radicchio, Yukon pont-neuf potatoes, caramelized apples, with a maple syrup glaze.
Wine: Trebbiano d’Abruzzo, 2016, Masciarelli, Italy - $11
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with and Goat 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”
ENGLISH CUT ROAST BEEF
English Cut roast beef served with root vegetables, au jus sauce, and horseradish crème fraiche and served with grelot potatoes.
Wine: Achaia, 2010, Domaine Mega Spileo $17