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Dinner Event

 

Wednesday, February 14, 2018

4-Course Dinner for $95.00 Per Person
Seatings: 5 & 8PM


FIRST COURSE

Veal And Mimolette Croquettes
Garlic Saffron & Chili Aioli

Gravlax with Traditional Garnitures
Caper Dill Creme Fraiche

Lump Crabcakes with Dijon Caper Aioli

Roasted Tomato and Basil Bisque

Sherried Lobster Bisque with Lemon Dill Creme Fraiche

Garlic Butter Sauteed Snails over Angel Hair
Basil, Roasted Red Peppers & Walnuts


SECOND COURSE

Margaux Greens Salad with Eclectic Fruits and Vegetables
Balsamic Cranberry Vinaigrette

Classic Caesar Salad with Gruyere Croutons

French Goat Cheese Rolled in Macadamias Glazed with Lavender Honey
Orange White Balsamic Dressing


THIRD COURSE

Herb Seared Scottish Salmon with Grilled Shrimp
Goat Cheese Whipped Potatoes

Madeira Dill Lobster Cream

Blackened Mahi Mahi with Seared Scallops
Goat Cheese Whipped Potatoes and
Lime Pineapple Butter

Crisp Peppered Grouper Topped with a Lump Crabcake
Goat Cheese Whipped Potatoes

Orange Almond Rum Sauce

Spice Rubbed Prime Filet Mignon
Mascarpone Whipped Purple Potatoes
Bourbon Bacon Cream & Green Peppercorn Bearnaise

Prime Ribeye
Mascarpone Whipped Purple Potatoes
Pancetta Green Peppercorn Sauce

Balsamic Marinated Lamb Rack
Garlic Manchego Risotto
Porcini Red Wine Sauce

Red Wine Marinated Elk Loin
Mascarpone Whipped Purple Potatoes
Syrah Bacon Bolete Sauce

Crisp Long Island Duckling
Whipped Purple Potatoes
Clementine Dubonnet Sauce

Two Florida Lobster Tails ( 20 oz ) Thermidor Style
Goat Cheese Whipped Potatoes

Lobster Tail ( 10 oz ) Thermidor Style and Prime Filet Mignon
Goat Cheese Whipped Potatoes


FOURTH COURSE

Vanilla Bean Creme Brulee
French Heavy Cream Custard Turbinado Sugar Glaze & Fresh Berries

Chocolate Hazelnut Creme Brulee
French Heavy Cream Custard Infused Frangelico Liqueur & Callebaut Chocolate

Raspberry Key Lime Pie
Belgian Bittersweet Chocolate
Graham Cracker Crust

Amaretto Cake
Espresso Mousse & Chocolate Ganache

Black Cocoa Cake
Raspberry Mousse & Bitter Ganache

Chambord Cake
Marionberry Puree & White Chocolate Mousse