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

SEPTEMBER 13 TO SEPTEMBER 17 2021

 

Wedged iceberg salad with prosciutto chips, Traditional Maytag dressing and blue cheese.
OR
Spicy Mahi-Mahi tacos
OR
Cream of wild mushroom with truffle oil

 

VEAL MEATLOAF

Veal meatloaf with sundried tomatoes, served with garlic mashed potatoes, baby carrots and Brussels sprouts with an ‘’au jus’’ sauce

Wine: Corbières 2017, Domaine de Villemajou, France • $18

 

BLACK COD

Filet of Atlantic black cod crusted with fresh herbs, pan roasted, served with butternut squash and gnocchi in a creamy mushroom sauce.

Wine: Floresta 2018, Apalta, Santa Rita, Chile • $18

 

MILK FED CALF LIVER

Milk fed calf liver, pan seared with caramelized onions and prosciutto chips served with roasted garlic mashed potatoes and veal reduction

Wine: Mercurey 2018, Pinot Noir, Château de Chamirey, France • $18

 

VEAL TENDERLOIN BRÛLÉ

Veal tenderloin wrapped in prosciutto di Parma topped with Brie cheese, served with asparagus, Cipollini onions and red wine reduction sauce and a cup of fries

Wine: Bolgheri 2019, Volpolo, Podere Sapaio, Italy • $18

  

CHEF STEFANO’S “CATCH OF THE DAY”

Wine: Chardonnay 2018, Hayes Family Vineyards, California • $16

 

PEPPER CRUSTED DUCK BREAST

Pepper crusted duck breast, grilled and served with sweet potato Pont-Neuf, braised endives with a Porto and blueberry reduction.

Wine: Cabernet Sauvignon 2018, Paso Robles, J Lhor • $16

  

PASTRY CHEF’S DESSERT

Coffee or Tea 

$35