Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Poached pear and Blue cheese tartelette
Or
Cream of wild mushrooms soup
SESAME CRUSTED DUCK BREAST
Sesame crusted duck breast, pan roasted and served with baby bok-choy, carrots, Daikon, water chestnuts, ginger, coriander, red chilies, rice noodles, with a pomegranate and maple syrup glaze
Wine: CSyrah 2013, Les Cotes de L'Ouest, Terre Rouge, California • $16
$28
ICELANDIC COD
Filet of Icelandic cod pan roasted served with Cipollini onions, asparagus, roasted garlic mashed potatoes, red wine sauce
Wine: Chablis 2016, La Sereine, Chablisienne, France • $16
$27
SLOW ROASTED LEG OF LAMB
Leg of lamb marinated with Dijon mustard, whole garlic, thyme, and steak spices slow roasted and served with red potato wedges, Brussel sprouts,
crispy cauliflower and au jus sauce
Wine: SRibera Del Duero 2015, Celeste, Crianza, Torres, Spain • $14
$26
FILET MIGNON ROSSINI
Filet mignon tenderloin wrapped in prosciutto di Parma topped with
Torchon au foie gras, served on a bed of roasted garlic mashed potatoes
and King mushrooms with a red wine reduction sauce.
Wine: Ribera del Duero 2015, Celeste, Crianza, Torres, Spain • $14• $14
$36
CHEF STEFANO’S “CATCH OF THE DAY”
Pinot Noir 2016, Sonoma, La Crema, California • $17
$26
BUTHER’S CUT
New York Prime, grilled and served with crispy leeks, Cognac peppercorn sauce and a cup of fries
Wine: Alicante 2016, Alicante Bouschet, Bodegas Arrāez, Spain • $14