RESERVE ON OPENTABLE

WALK-INS WELCOME

Restaurant Week Special:

$55.26 THREE-COURSE DINNER

FIRST COURSE: SOUP OR SALAD
LEMONT SALAD
Classic LeMont salad served with organic mesclun greens, Romaine, carrots, cherry tomatoes, red onions and croutons, served with our LeMont Balsamic vinaigrette

CAESAR SALAD
Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

WEDDING SOUP
Italian meatballs, chicken, spinach and Acini pasta in our Homemade chicken broth

SMOKED TOMATO BISQUE
Tomatoes, peppers, onions and basil are blended into a velvety tomato base with Parmesan cheese, herbs and a hint of smokiness

SECOND COURSE: ENTRÉE
Entrée served with vegetables and potatoes du jour

FLAME-GRILLED SALMON
Center-cut salmon filet, grilled over open flame and finished with a vibrant, hand-cut summer strawberry salsa, tossed with red onion, a hint of jalapeño and aromatic fresh Thai basil

GLAZED PORK TENDERLOIN MEDALLIONS
Tenderloin expertly pan seared and draped in a rich, glossy Housemade chutney of sweet local apricots and fresh grated ginger

SUMMER HARVEST GRILLED CHICKEN
Plump, citrus-and-herb-marinated chicken breast, flame-grilled and piled high with a refreshing, peak summer salsa of sweet yellow peaches, diced heirloom tomatoes, and fresh lime juice

CHAR-BROILED NEW YORK SIRLOIN
A premium, hand-cut sirloin steak grilled to perfection, topped with a smoky and sweet relish of fire-charred sweet corn, roasted Poblano peppers, lime and fresh cilantro

CLASSIC VEAL CUTLET MILANESE
Tender veal lightly breaded and pan-fried until crisp and golden brown, crowned with a refreshing salad of wild baby arugula and Marinated tomatoes, finished with a drizzle of rich, aged Balsamic glaze

ARTISAN TUSCAN CHICKEN PASTA*
Tender strips of pan-seared chicken breast tossed with baby spinach, blistered cherry tomatoes, roasted red peppers, garlic and fresh basil, enrobed in a light, silky Parmesan cream sauce and served over penne pasta * No sides with pasta dish.

THIRD COURSE: DESSERT
CHOCOLATE CAKE

BURNT ALMOND PANNA COTTA

RED VELVET CAKE

NY CHEESECAKE