Wedged Iceberg Salad With prosciutto chips, Traditional Maytag dressing and blue cheese.
Or
Tubetti with escargots and pesto sauce
Or
Cream of tomato purée
VEAL MEATLOAF
Milk fed ground veal meatloaf, served with garlic mash potatoes, baby carrots with an au jus and veal reduction sauce.
Wine: Syrah 2014, Les Côtes de l’ouest, Terre Rouge, California • $16
$28
ATLANTIC SWORDFISH
Atlantic swordfish crusted with Cajun spices and fine herbs, grilled served with Orzo and Greek sausages, cherry tomato and artichoke chutney.
Wine: Chardonnay 2017, Hayes Valley, California • $16
$29
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Brie cheese brûlé, served with bed of roasted garlic mashed potatoes and red wine reduction sauce.
Wine: Côtes du Rhône, Les Forots, Jean-Luc Colomb, France • $18
$36
RACK OF LAMB
New-Zealand rack of lamb, crusted with Dijon mustard, bread crumbs, pan roasted, served with Pomme-Anna potatoes, Cipollini onions and braised fennel with a red wine reduction
Wine: Semillon 2016, Hunter Valley, Brokenwood, Australia • $18
$30
STEAK FRITES
Prime New-York cut, grilled, served with caramelized onions, red wine
and veal reduction with a cup of fries.
Wine: Côtes du Rhône, Les Forots, Jean-Luc Colomb, France • $18
$30
CHEF STEFANO’S “CATCH OF THE DAY”
Wine: Semillon 2016, Hunter Valley, Brokenwood, Australia • $18