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VALENTINE’S MENU 2010
SOUP - SALAD
Lobster Bisque 7 Soup D Jour 6.5
APPETIZERS
Shrimp Cocktail - jumbo shrimp ,Pomegranate cocktail sauce , Ginger-soy sauce , avocado
15
Escargot wrapped in a Puff Pastry, Brie cheese scented with Pernod , Garlic.
10
Brie Almondine Amaretto butter sauce, toasted Almonds, flatbread
11
Crab Cake Red Bell pepper coulis, roasted red pepper and fennel salsa
12
Crab Cocktail Tower mixed greens, Avocado
15
Entrees
Duck Breast a La Cerices Medium Rare, Sour Cherrie Sauce, Purple Mashed Potato
25
Filet Mignon Smashed Potato, Green Beans, Porcini Syrah Sauce
30
New Zealand Baby Rack of Lamb Herb crusted , Smashed Potato
30
NY Angus steak Fromage sauce, Roasted Potatoes
27
Lobster Tail Thermidor- Lobster Tail in Puff Pastry, Sherry Cream Sauce, Asparagus
32
Horseradish Crusted Grouper Coconut Curry Sauce, Crab Risotto, Coconut Asparagus
28
Shrimp Athenia Fettuccini with Wild Shrimp, White Wine, Herbs, Italian Plum Tomatoes,
Feta Cheese
24
Wild Alaskan Salmon Pistachio Crusted, Smashed Potatoes, spinach Maple-Cider Sauce
23
Wild Mushroom Ravioli Spinach, Truffle Porcini cream Sauce, Gorgonzola Cheese
19
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