Valentine's Evening Menu!
Friday Febuary 14th
Seating Times 5pm & 8pm
4 - Course - Dinner Menu
$95.00 per person
First Course
Garlic Butter Sautéed Snails over Saffron Angel Hair
Basil, Roasted Red Pepper & Hazelnuts
Lump Crabcakes with Dijon Caper Aioli
Seared Sea Scallops with Pancetta and Wilted Frisée
Tellicherry Béarnaise
Chilled Ahi Tuna over Wakame Salad
Sesame Sriracha Soy Sauce
Sherried Lobster Bisque with Lemon Dill Crème Fraîche
Roasted Tomato & Basil Bisque
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
Veal Osso Bucco Braised in a Rich Veal Glaze
Shallots, Garlic, Wild Mushrooms, Roma Tomatoes, Rosemary & Thyme
Roasted Garlic Parmesan Risotto
Herb Seared Scottish Salmon with Grilled Shrimp
Madeira Caper Lobster Cream
Crisp Peppered Grouper with Sea Scallops
Mandarin Rum Almond Butter
Seared Marinated Swordfish Oscar Style
Asparagus, Lump Crab Meat & Béarnaise
Spice Rubbed Filet Mignon Atop a Grilled Portobello
Cognac Bacon Demi Glace & Roasted Garlic Hollandaise
Twin Split Florida Lobster Tails (20 oz.) Thermidor Style
Split Lobster Tail (10 oz.) Thermidor Style and Filet Mignon (as above)
Veal Rib Chop over Manchego Risotto
Chocolate Stout Crimini Sauce
Crisp Long Island Duckling
Tangerine Dubonnet Sauce
Balsamic Marinated Lamb Rack
Grana Padano Garlic Risotto and Porcini Bordelaise Sauce
Fourth Course
Vanilla Bean Crème Brûlée
French Heavy Cream Custard
Turbinado Sugar Glaze & Fresh Berries
Chocolate Hazelnut Crème Brûlée
French Heavy Cream Custard Infused
Frangelico Liqueur & Callebaut Chocolate
Key Lime and Raspberry Pie
Belgian Bittersweet Chocolate
Graham Cracker Crust
Dark Chocolate Macadamia Gateau
Layers of Godiva Mousse
Bitter Chocolate Ganache
Tahitian Vanilla Hazelnut Cake
Frangelico Mousse
White Chocolate
Pink Velvet Cake
Layers of White Chocolate Mousse
Marcona Almonds
