Lunch Menu

LUNCH MENU

COLD AND HOT APPETIZERS

JUMBO SHRIMP COCKTAIL                                                                                36

FRESH SHUCKED MALPÈQUE OYSTERS                                            6/33 • 12/60

CAESAR SALAD “CLASSIC FORMAT”                                                                 19

CLASSIC SAVOURA TOMATO SALAD served with Greek barrel feta           22

CRAB CAKE                                                                                                            32

GRILLED HOMEMADE SAUSAGES served with mustard sampler               18

GRILLED JUMBO CALAMARI                                                                              30

OYSTERS ROCKEFELLER made with homemade béchamel                          32

ASIAN BEEF SPRING ROLLS                                                                                18

CLASSIC STEAK CUTS

COWBOY

85

24 oz. PORTERHOUSE

105

TABLE D’HÔTE

June 10th TO June 14th 2024  

Wedged iceberg salad with prosciutto chips,

Traditional Maytag dressing and blue cheese.

OR

Fish tacos

OR

Cream of potato and leeks

 

LEG OF LAMB- $39

New Zealand leg of lamb, marinated in garlic and Dijon mustard and slow roasted with fresh herbs. Served with seasonal vegetables, crispy potatoes and brussels sprouts in a braised au jus sauce.

Wine:  Bolgheri 2021, Volpolo, Podere Sapaio, Italie $19

VEAL PARMESAN – $42

Veal parmesan, breaded with tomato sauce, melted mozzarella and served with a side of linguini with fresh basil & tomato sauce.

Wine: Rosso di Montalcino 2021, Capanna, Italie $23

SALMON AND CRAB MEAT BRÛLÉ – $41

Wild caught salmon, pan roasted and topped with crab meat & cheddar cheese in the oven and served on a bed of garlic mashed potatoes, creamy leeks in a beurre blanc sauce.

Wine:  Chardonnay 2022, Morning Fog, Central Coast, Wente Vineyards, California  $16

FILET MIGNON BRÛLÉ – $46

Filet mignon wrapped in prosciutto di Parma topped with Brie cheese, and served roasted garlic mashed potatoes and red wine reduction sauce.

Wine: Sicilia 2020, Nero D’Avola, Gazzerotta, Pellegrino, Italie $19

CHEF STEFANO’S “CATCH OF THE DAY” – $39

Wine:   Roussane 2020, Eden Valley, Yalumba, Australie $18

MILK FED CALF LIVER- $42

Milk fed calf liver, dusted in flour, pan fried and served with caramelized onions, garlic mashed potatoes, prosciutto chips and topped with veal reduction.

Wine:  Mercurey 2022, Pinot Noir, Château de Chamirey, France $21

PASTRY CHEF’S DESSERT

Coffee or Tea