Chef Pru’s Specials – January 2014

Starters, Small Plates, Splurges – $15
Guacamole Potato Skins with Heritage Bacon & Egg
Duck Liver Pate Splurge
Beausolei Oysters Splurge dozen (PEI, Canada) – $40
American Sturgeon Caviar Splurge (on Toast) – $40

Salads – $17
Iceberg Lettuce w/Blue Cheese & Dungeness Crab

Entrees & More Splurges $25
Mississippi White Beans & Ham with Collard Greens & Fried Egg
Duck Hunter’s Tacos (Braised)
N. Rockwell’s Pork Loin & Horseradish Cranberry Sauce
Country Lamb Stew over Winter Squash
Texan Wild Boar Tamales
Roman Paella (add Lobster & Clams – add $20)
Ménage à Trios Raviolis (Dungeness Crab, Butter & Lemon)
Arif’s Grass-Fed Beef Stroganoff
Alaskan Grizzly Wild Salmon with Florida Mustard Sauce – $35
Grass Fed Beef Tenderloin a-la-Gaucho (6oz) – $45
Chef’s Appetizer Extravaganza – $25 (Oysters or Sturgeon Caviar – add $20)
Chef’s Dinner Buffet – $75 (Includes Appetizers Above)

Desserts – $10
Kelly’s Bread Pudding
Willis’ Sweet Potato Meringue Pie
Sonoma’s Lemonsicle Meringue Pie
Dark Chocolate Mocha Soufflé