ENTREES
BRAISED BONELESS LAMB SHANK
White Polenta Cake, Creamy Spinach, Zinfandel-Honey and Shallots Reduction
ROASTED ATLANTIC SALMON
Potato and Butternut squash Gratin, Asparagus,
Shiitake Mushrooms, White Wine Sauce
GRILLED NEW-YORK STEAK
Garlic Mashed Potatoes, Fried Leeks, Creamy Black Pepper Sauce
  COQ AU VIN
with fettuccine pasta and white mushrooms
VEGETARIAN RAVIOLI
Stuffed with Goat Cheese, Peeled Tomatoes, Basil,
Lemon Extra Virgin Olive Oil
ROASTED STUFFED QUAIL
with Wild Rice and Blue Cheese, Frisee Salad, Brandy and Prune SauceS
SEARED SEA SCALLOPS
Garlic and Wild Mushrooms Ragout, Cream of Roma Tomato and Lemon
HERBS CRUSTED PETRALE SOLE
Jasmine Rice, Baby Carrots, Lemon-Caper Beurre Blanc
PASTA OF THE DAY