Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Spicy salmon Poke on sushi rice
Cream of wild mushroom soup
QUEBEC BRAISED LAMB SHANK
Slow braised Quebec lamb with Bouquet Garni, tomato, white wine, and served with spicy chorizo, butter beans and fresh parsley
Wine: Syrah 2013, Cotes de L'Ouest, Terre Rouge, California •$16
GRILLED ATLANTIC SWORDFISH
Grilled Filet of Atlantic swordfish marinated with Cajun spices, garlic, and Olive oil, served with smoky tomato chutney and sautéed fine green beans
Wine: Viognier 2016, Mercer, Washington State • $16
MILK FED VEAL CHOP
Milk fed veal chop crusted with fine herbs, pan roasted, served with
Asparagus spears, sautéed spinach and sweet potatoes Pont-Neuf with
a veal reduction
Wine: Ribera del Duero 2015, Celeste, Crianza, Torres, Spain • $14
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 with a red wine reduction sauce.
Wine: R de Romaneira 2015, Quinta de Romaneira, Portugal • $13
CHEF STEFANO’S “CATCH OF THE DAY”
Chardonnay 2017, Sonoma Valley, Rodney Strong, Californie • $14
NEW YORK STEAK
Prime New York cut steak, grilled and served with caramelized onions, red wine sauce and a cup of fries.
Wine: Montepulciano D'Abruzzo 2016, Masciarelli, Italy • $12