Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Shrimp spring roll
Cream of wild mushroom
CHILEAN SEA BASS
Filet of Chilean sea bass pan roasted, crusted with Miso paste and served with Shiitake and Honey mushrooms, baby Bok choy, green onions in a Kombu and Bonito flakes broth.
Wine: Viognier 2016, Horse Heaven Hills, Mercer - $16
ENGLISH CUT ROAST BEEF
English Cut roast beef served with root vegetables, au jus sauce and horseradish crème fraiche, served with roasted garlic mashed potatoes.
Wine: Cabernet Sauvignon, 2015, Napa Valley, Joel Gott Wines, California,- $14
MILK FED CALF LIVER
Milk fed calf liver dusted in flour and pan seared, served with roasted garlic mashed potatoes, caramelized onions, prosciutto chips and veal reduction.
Wine: Mercury 2014, Chateau de Chamirey - $17
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Cambozola cheese brûlé served on a bed of roasted garlic mashed potatoes with a red wine reduction sauce. Wine: Cabernet Sauvignon, Penedes, 2013, Reserva, Gran Coronas, Torres -$12
CHEF STEFANO’S “CATCH OF THE DAY”
Prime Bavette marinated with beer, Spanish onions, fresh thyme, steak spices, grilled and served with sautéed mushroom ragout, and a cup of fries
Wine: Cabernet Sauvignon, Penedes, 2013, Reserva, Gran Coronas, Torres -$12/span>