Lunch Menu

LUNCH MENU

COLD AND HOT APPETIZERS

JUMBO SHRIMP COCKTAIL……………………………………………………………………… 31

FRESH SHUCKED MALPÈQUE OYSTERS…………………………………. 6/32 • 12/56

CAESAR SALAD “CLASSIC FORMAT”……………………………………………………….. 16

CLASSIC SAVOURA TOMATO SALAD served with Greek barrel feta…….. 18

CRAB CAKE………………………………………………………………………………………………. 32

GRILLED HOMEMADE SAUSAGES served with mustard sampler……………… 15

GRILLED JUMBO CALAMARI…………………………………………………………………….. 26

OYSTERS ROCKEFELLER made with homemade béchamel……………………….. 30

ASIAN BEEF SPRING ROLLS……………………………………………………………………… 16

 

CLASSIC STEAK CUTS

COWBOY

68

24 oz. PORTERHOUSE

86

                          CLASSIC 6 oz. FILET MIGNON BRÛLÉ

40

TABLE D’HÔTE

DECEMBER 6TH TO DECEMBER 10TH 2021

 

Wedged iceberg salad with prosciutto chips,

Traditional Maytag dressing and blue cheese.

OR

  Vegan spring roll with a cranberry, maple and chili sauce.

OR

Cream of carrot and ginger.

BRAISED LAMB SHANK

Slow braised lamb shank in red wine, veal reduction and fresh herbs,

served with orzo with an au jus sauce.

Wine: Corbières 2019 Domaine de Villemanjou, France, $19

 

PAUPIETTE OF ARCTIC CHAR

Filet of Arctic char, stuffed with King mushrooms, served with caramelized

leeks ang roasted garlic mash potatoes, butter blanc and veal reduction

Wine: Chardonnay 2017, Niagara, Cloudsley Cellars, Ontario, $17

 

ROASTED DUCK BREAST

Duck breast crusted with five spices and ground coffee beans, pan roasted, served with sweet potatoes, brussels sprout and baby carrots, blueberry

and Porto reduction.

Wine: Cabernet Sauvignon 2019, Aconcagua Alto, Errazuriz, Chile $16

 

VEAL TENDERLOIN BRÛLÉ

Veal tenderloin wrapped in prosciutto di Parma topped with Blue cheese, served with asparagus, Cipollini onions, roasted garlic mash potatoes and

red wine reduction sauce

Wine: Brunello Di Montalcino 2016, Fattoria Dei Barbi, Italie, $29

 

CHEF STEFANO’S “CATCH OF THE DAY”

Wine: Falanghina Del Sannio 2019, Cantine Iorio, Italie $18

 

NEW-YORK CARPET BAG

Prime New-York cut, grilled and served with a wild mushroom ragout and

roasted garlic mash potatoes with a red wine reduction.

Wine: Cabernet Sauvignon 2019, Knights Valley, North Coast, Beringer, Californie $25

 

 

PASTRY CHEF’S DESSERT

Coffee or Tea

 

$35