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