Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Cream of spinach
Tunisian octopus, calamari, shrimp, baby clams sautéed with garlic, shallots, white wine, chili flakes, fresh parsley in a light tomato sauce with tagliatelle pasta.
Wine: Chardonnay, Mark-West, Central Coast, California, 2015 - $14
MILK FED CALF LIVER
Milk fed calf liver dusted in flour, pan fried and served with roasted garlic mashed potatoes, caramelized onions, prosciutto chips and veal reduction.
Wine: Il Bruciato, Tenuta, Guado Al Tasso, Bolgheri, Toscana, 2015- $15
Duck breast pan seared and finished in the oven served with scalloped potatoes, braised endive in a red wine sauce.
Wine: Pinot Noir, Mark-West, Santa Luca, California, 2014 - $16
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with smoked gouda brulé served on a bed of roasted garlic mashed potatoes with a red wine reduction sauce. Wine: Foxglove, Cabernet Sauvignon, Paso Robles, California, 2011 - $15
CHEF STEFANO’S “CATCH OF THE DAY”
NEW YORK “CARPET BAG”
Prime striploin grilled and sliced, served with roasted garlic mashed potatoes, wild mushroom ragout, wine reduction and truffle oil.
Wine: Barossa Valley Estate, Shiraz, Barossa Valley, Australia 2012- $14