A Selection of
V= vegetarian G= gluten free

	Duo of aged sirloin& braised short ribs of beef w honey glazed turnips, mustard greens & red wine sauce
	Rosemary grilled double cut lamb rack w eggplant potato tart & balsamic reduced demi glaze Pan roasted quail porcini risotto w arugula coulis & glazed cherry tomatoes Grilled filet mignon w parmesan potato gratin & roasted shallot marmalade
	Roasted poussini w braised escarole & soft rosemary gnocchi Grilled filet mignon roasted morels w parmesan flan & sweet peas Roasted lamb loin w nicoise olive and pancetta risotto & red wine reduction
	Oven roasted capon “saltimbocca” w sweet garlic broccoli rabe & crisp potatoes Grilled beef tenderloin w truffled oxtail crepinette & polenta cakes Roasted squab w spiced figs caramelized fennel & salsifies Braised veal osso bucco w shallot confit, pommes puree & lemon herb gremolata Carved veal tenderloin w creamy parmesan polenta & fresh marinated vegetables Chateaubriand roast filet of beef tenderloin w glazed vegetables, potato sticks & bearnaise sauce Duck a l’orange almond potatoes w braised red cabbage, brussels sprouts puree & orange glaze English cut roast beef sautéed vegetables w truffled duchesse potatoes Filet of beef, wellington sautéed vegetables, pommes dauphines & madeira jus Prime rib of beef w melted leek, potatoes & carrots & crisp onion rings Roasted rack of lamb w provencal gratin potatoes, ratatouille & sweet garlic rosemary Tournedo rossini sautéed foie gras w risolee potatoes & truffled madeira sauce Grilled beef tenderloin w broiled lobster tail double baked potatoes & bearnaise sauce

   

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