5 / 6
B
eef offerings
:
C
lassic
V
eal
M
ilanese with a
L
emon
Z
est
B
listered
G
rape
T
omato
I
nsalata
S
low
R
oasted
P
ot
R
oast with
B
raised
G
arden
R
oot
V
egetable
G
ravy
B
randy
B
raised
S
hort
R
ib with
T
ruffle
J
us
G
rilled
H
anger
S
teak with
P
ortabella
S
un
D
ried
T
omato
S
auté
A
touch
above
:
S
low
R
oasted
P
rime
R
ib with
R
osemary
F
ried
O
nions and
B
urgundy
A
u
J
us
$4
pp
G
rilled
F
ilet
M
ignon with a
P
eppercorn
C
abernet
R
eduction
$6
pp
P
oultry offerings
:
P
an
R
oasted
C
hicken with a
C
hanterelle
M
ushroom
M
arsala
B
raised
C
hicken
C
hasseur
S
low
B
aked
H
erb
C
hicken with a
G
rilled
S
hallot
P
rovencal
S
auce
A
touch
above
:
C
risp
D
uck
B
reast
W
ith a
H
oney
C
herry
R
eduction
$4
pp
P
rosciutto and
F
resh
M
ozzarella
S
tuffed
C
hicken
R
oulade with a
M
orel
B
asil
S
auce
$6
pp
Salads:
P
lated
S
alads
can
be
added
to
buffets
for
and
additional
$ 3
per
person
T
raditional
C
aesar
S
alad
; R
omaine
H
earts
, R
eggiano
S
havings
, H
ouse
M
ade
C
routons
C
aprese
salad
; A
rugula
T
ossed with
F
resh
M
ozzarella
, T
omato
C
onfit
, F
ried
B
asil
and
D
rizzled
E
xtra
V
irgin
O
live
O
il
P
ort
P
oached
P
ear
, W
atercress
, C
andied
W
alnuts
, C
rumbled
G
oat
C
heese
,
and
T
oasted
N
utmeg
H
oney
V
inaigrette
G
rilled
E
ndive and
A
rtisan
L
ettuce
H
earts
, T
oasted
P
ine
N
uts
, F
eta
C
heese
,
R
oasted
R
ed
P
eppers
, C
old
S
angria
C
ompressed
W
atermelon and
W
hite
B
alsamic
D
ressing
I
ceberg
S
alad
; C
risp
I
ceberg
, C
herry
T
omatoes
, S
tilton
C
heese
C
rumbles
,
P
ancetta
S
havings
A
nd
S
herry
V
inaigrette
H
ot
S
elections
C
hinese
E
gg
R
oll
, P
onzu
C
hili
D
ipping
S
auce
B
acon
W
rapped
P
ineapple
B
ites
C
hicken
Q
uesadilla
T
riangles
M
ini
A
ssorted
Q
uiche
B
oursin
S
tuffed
M
ushroom
C
aps
P
uff
W
rapped
M
ini
F
ranks
I
talian
S
ausage
W
ellingtons
G
inger
T
hai
C
hicken
T
ikkas
W
orcestershire
M
arinated
B
eef
S
kewers
, S
pice
H
ouse
S
teak
S
auce
T
hai
S
pring
R
olls
, P
epper
B
erry
S
auce
M
ini
D
eep
D
ish
P
izza
$9
pp
G
ourmet
S
elections
B
eef
T
enderloin and
G
arden
V
egetable
K
ebabs
P
onzu
T
una
T
artar on a
C
rispy
W
onton
B
lue
C
rab
C
akes with a
M
eyer
L
emon
A
ioli
M
ini
L
obster
R
olls
, L
emon
S
callion
C
rème
F
raiche
R
oasted
L
amb
M
int
B
rochettes
B
acon
W
rapped
S
callops
, L
emon and
W
hite
T
ruffle
D
rizzle
B
aked
O
ysters
, M
anchego
C
heese
, S
pinach
,
and
A
pple
W
ood
S
moked
B
acon
S
eafood
S
tuffed
M
ushrooms
I
berico
H
am and
P
ort
S
alut
C
heese
B
ites
B
utter
P
oached
S
ea
bass
B
eggar
P
urses
A
vocado
& R
ock
S
hrimp
R
ita
, L
ime
S
alt
, M
ango
S
alsa
C
rab
T
inis
, M
eyer
L
emon
G
arlic
A
ioli
, S
piced
T
omato
C
oulis
$10
pp