The Chef’s Suggestions
Friday, April 5 – Tuesday, April 9
Entrée
Chicken & Shrimp Marsala
Chicken scaloppini & large Gulf shrimp sautéed with shallots, white button mushrooms, tomato filets & fresh tarragon, deglazed with Marsala wine & finished
with chicken velouté demi-glace and a touch of cream, served over Pappardelle pasta
Salad
Charred Steak & Roquefort
5 oz NY sirloin steak rubbed with fennel, black pepper, garlic, and brown sugar, char-grilled, sliced & served warm
over a salad of mesclun greens with cherry tomatoes, ripe avocado, shaved red onions & creamy
black pepper dressing, topped with rich flavorful Danish blue cheese
Appetizer
Prosciutto & Burrata Crostini
Oven roasted tomatoes, asparagus, over toasted crostini topped with thinly sliced
Prosciutto, rich burrata cheese, basil & balsamic glaze