For parties of 8 and under from Monday to Friday
TABLE D’HÔTE
September 9th to September 13tjh
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing.
OR
Smoked Salmon
OR
Cream of wild mushroom
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PEPPER CRUSTED AHI TUNA
Ahi tuna crusted with five pepper spices, pan seared and served with wild mushrooms and warm lentil salad with veal reduction.
$59
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.
$59
VEAL CHOP
Veal chop grilled and served with a creamy truffle Pappardelle and a veal reduction sauce.
$59
chef Stefano’s “catch of the day”
$59
Pastry Chef’s dessert
coffee or tea