Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Cajun salmon taco with fennel and cucumber slaw
Cream of carrot and ginger
Homemade ravioli stuffed with shrimp, scallops and lobster meat, served
with a creamy saffron lobster bisque.
Wine: Falanghina Del Sannio 2018, Iorio, Italy • $17
ROASTED GARLIC BLACK COD
Black cod crusted with caramelized garlic, roasted, served with braised
leeks and celery with pomme-Anna potatoes and a beurre blanc sauce.
Wine: Chardonnay 2017, California, Hayes Valley, California• $16
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with goat cheese brûlé, served with bed of roasted garlic mashed potatoes and red wine reduction sauce.
Wine: Rosso di Contrada 2016, Nero D'Avola, Marabino, Italy• $15
Duck breast crusted with five spices, pan roasted, served with sweet potatoes, crispy Brussels sprouts and asparagus with an orange and sweet chili glaze
Wine: Cabernet Sauvignon 2017, Joel Gott, California • $16
MILK FED VEAL CHOP
Milk fed veal chop, marinated with pickling spices, garlic and lemon pepper, grilled and served with spaghetti aglio I olio and fresh basil.
Wine: Mercurey 2017, Château de Chamirey, France • $18
CHEF STEFANO’S “CATCH OF THE DAY”
Wine: Côtes de Provence Rosé 2019, Pétale de Rose, France • $13