Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing
Spicy salmon poké
Cream of cauliflower
Swordfish crusted with fresh herbs and Cajun spices,
grilled and served with Gigante fava beans and
roasted cherry tomatoes, salsa fresca with onions,
tomatoes, black olives and artichokes.
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.
MEDITERRANEAN LAMB CHOPS
New-Zealand lamb chops, marinated with olive oil,
lemon, garlic and oregano, grilled, served with roasted
vegetables, Cipollini onions, Pont-Neuf potatoes
And a veal reduction sauce.
chef Stefano’s “catch of the day”
Pastry Chef’s dessert
coffee or tea