LUNCH MENU
COLD AND HOT APPETIZERS
JUMBO SHRIMP COCKTAIL……………………………………………………………………… 33
FRESH SHUCKED MALPÈQUE OYSTERS…………………………………. 6/32 • 12/56
CAESAR SALAD “CLASSIC FORMAT”……………………………………………………….. 17
CLASSIC SAVOURA TOMATO SALAD served with Greek barrel feta…….. 20
CRAB CAKE………………………………………………………………………………………………. 32
GRILLED HOMEMADE SAUSAGES served with mustard sampler……………… 16
GRILLED JUMBO CALAMARI…………………………………………………………………….. 28
OYSTERS ROCKEFELLER made with homemade béchamel……………………….. 32
ASIAN BEEF SPRING ROLLS……………………………………………………………………… 16
CLASSIC STEAK CUTS
COWBOY
72
24 oz. PORTERHOUSE
90
TABLE D’HÔTE
JANUARY 23rd TO JANUARY 27th 2023
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese.
OR
Chicken & Vegetable dumplings
with a warm Yuzu sauce
OR
Chickpea with lamb sausage soup
GRILLED SHRIMP RISOTTO– $37
Creamy risotto with fennel, Parmesan cheese, asparagus tips, tossed in soft butter and topped grilled shrimp.
Wine: Sancerre 2021, Les Grandmontains, Domaine Laporte, France 21 $
WALLEYE MEUNIERE – $37
Filet of Walleye, dusted in flour, pan roasted in a lemon beurre blanc sauce and served with sauteed green beans & almonds.
Wine: Chardonnay 2018, Russian River, Sonoma Coast, Davis Bynum, Californie $21
DUCK BREAST – $37
Magret de Canard, crusted with fiver pepper, pan roasted and served with sweet potatoes Pont-Neuf, brussels sprouts, baby carrots in Blueberry-Porto reduction
Wine: Cabernet Sauvignon 2019, Knights Valley, North Coast, Beringer, Californie $26
FILET MIGNON BRÛLÉ – $45
Filet mignon wrapped in prosciutto di Parma topped with Brie cheese, and served roasted garlic mashed potatoes and red wine reduction sauce
Wine: Pinot Noir 2021, Sonoma Coast, La Crema, Californie $19
CHEF STEFANO’S “CATCH OF THE DAY” – $37
Wine: Falanghina Del Sannio 2021, Cantine Iorio, Italie $17
BUTCHER’S CUT- $40
Butcher’s cut Prime steak, topped with Cipollini onions, and Truffle butter and served with a cup of homemade fries.
Wine: Chianti Classico 2018, Aria, Casa Al Vento, Italie 19 $
PASTRY CHEF’S DESSERT
Coffee or Tea