AUGUST 30 TO SEPTEMBER 3RD 2021
Wedged iceberg salad with prosciutto chips,
Traditional Maytag dressing and blue cheese.
Eggplant rolls with Ricotta cheese, tomato and pesto sauce
Cream of wild mushrooms with truffle oil
Veal cutlet pan seared, served with coffee mushrooms and a creamy veal reduction sauce and a linguini with fresh pesto.
Wine: Toscana 2019, Insoglio del Cinghiale, Campo di Sasso, $19
Halibut with blue crab meat, wrapped with Napa cabbage, steamed, served with julienne of vegetables and a lemon beurre blanc sauce
Wine: Touraine 2019, Sauvignon Blanc, François Chidaine, France• $13
Grilled pepper crusted Ahi tuna, served with steamed potatoes, hard boiled eggs, bell peppers, tomatoes, Kalamata olives, asparagus, cucumbers, onions and baby greens with a lemon Dijon vinaigrette
Wine: Coteaux Aix-en-Provence rosé 2020, Château Revelette, France, $19
FILET MIGNON BRÛLÉ
Filet mignon tenderloin wrapped in prosciutto di Parma topped with Brie cheese, served with garlic mashed potatoes and red wine reduction sauce.
Wine: Mercurey 2018, Pinot Noir, Château de Chamirey, France• $18
CHEF STEFANO’S “CATCH OF THE DAY”
Wine: Chardonnay 2019, Arroyo Seco, Monterey, J Lohr, Californie• $18
RACK OF LAMB
New-Zealand rack of lamb crusted with herbs, Dijon mustard, pan roasted, served with Pomme-Anna, asparagus tips, roasted fennel and a red wine
reduction with Cipollini onions
Wine: Cabernet Sauvignon 2016, Aconcagua, Errazuriz, Chile• $15
PASTRY CHEF’S DESSERT
Coffee or Tea