House Specialties

Question 1

Veal Milanese

Answer 1

(4 oz.) Thinly pounded veal tenderloin breaded and pan fried. Topped with sliced mozzarella cheese, baked until golden brown then plated with fresh tomato sauce and garnished with an arugula salad tossed with lemonette. Served with a side of linguine with house made marinara.

Question 2

Roasted Half Chicken

Answer 2

Brined and roasted half chicken partially deboned and seasoned with The Avenue steak seasoning, paprika, and minced parsley. Served over lemon chicken jus, and topped with blanched asparagus. Garnished with minced parsley.

Chicken Brine – water, honey, garlic, black peppercorns, rosemary, bay leaf, thyme, salt.

Question 3

Short Rib Stroganoff

Answer 3

Slow braised short rib, fresh parpadelle noodles, sautéed mushrooms and madeira onions tossed with a sauce consisting of cream. chicken stock and red wine demi. Garnished with sour cream, sliced cornichons, fresh cracked black pepper and minced chives.

Question 4

Steak Frites

Answer 4

(10 oz.) Skirt steak marinated in chimichurri sauce and broiled to the Guests preferred temperature. Topped with lime butter and garnished with a lime wedge and parsley sprig. Served with French fries.