Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Salmon Poke on sushi rice
Puree of lentil soup
Duck leg slow braised and roasted with caramelized walnuts and pomegranates, served with sweet potato gnocchi with a light creamy blue cheese sauce and natural cooking juice.
Wine: Haut-Médoc 2011, Château Doyac, France • $18
Fillet of Atlantic Halibut crusted with fine herbs, grilled and served with sautéed garlic broccoli rabe, lemon olive oil dressing, and a tomato, artichoke and onion chutney
Wine: Bianco Di Toscana 2017, Il Poggione, Italy • $13
LEG OF LAMB
New Zealand leg of lamb marinated with garlic, Dijon mustard, rosemary,
slow roasted and served with dauphinoise potatoes, fresh roasted garlic, rainbow carrots, and natural jus.
Wine: Cabernet Sauvignon 2016, 815, Joel Gott, California • $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: Mountain Cuvee 2016, Sonoma County, California $18
Lobster meat, shrimps, baby clams, calamari, octopus, sautéed with garlic, white wine, capers, and anchovies, served with linguine pasta with in a light tomato sauce
Wine: Montepulciano D'Abruzzo 2016, Masciarelli, Italie • $12