2012 Valentine’s Day Menu
SOUPS
Lobster-Champagne Bisque $12
Roasted Garlic-Tarragon Cream
Forest Mushroom & Vegetable $8
Tomato-Basil Crostini
APPETIZERS
Fondue for Two $15
Shallots, Champagne, Roasted Bell Peppers, Baby Spinach, Herb Bread Sticks
Choice of Cheese: Fontina, Gorgonzola, Smoked Gouda
Conch Fritters $12
Saffron-Mango Syrup, Spicy Sweet Potato Gaufrettes, Cilantro Oil
Roasted Stuffed Figs $9
Pistachios, Gorgonzola, Crispy Pancetta, Aged Balsamic, Truffle Oil Drizzle
Seared & Chilled Ahi Tuna $13
Seaweed, Carrot & Bell Pepper Slaw, Hot & Sour Aioli, Candied Cashew Bits
SALADS
Field Green Salad $7/12
Honey Oat-Goat Cheese Croutons, Pomegranate Vinaigrette, Shaved Dark Chocolate
Baby Spinach Salad $7/12
Grilled Sweet Peaches, Cinnamon-Lavender Vinaigrette, Crispy Bacon & Pecan Sprinkle
ENTREES
Pan Seared Mako Shark $27
Spicy Spinach & Pepper Rice, P.E.I. Mussels, Curry-Coconut Broth, Toasted Coconut Flakes
Slow Braised Beef Short Rib $30
Seared Mascarpone Polenta, Crunchy Herbed Garbanzos, Roasted Brussel Sprouts, Tomato-Cabernet Glaze
Shrimp & Clam Fettuccini $28
House-Made Celery Seed-Spinach Pasta, Charred Grape Tomatoes, Caramelized Onions,
Champagne-Lemon Butter, Aged Parmesan
Grilled Pork Rib Chop $29
Creamy Pumpkin Risotto, Cinnamon-Molasses Lacquer, Carrot Sauté, Toasted Walnut & Cranberry Chutney
Broiled Brook Trout $28
Cayenne Potato Sticks, Smokey Tomato Cream, Wilted Baby Spinach, Potato Crusted Oysters
Coffee-Cocoa N.Z. Lamb Rack $34
Rosemary-Portabella “Fries” Caramelized Onion Jam, Braised Kale, Cherry-Shiraz Reduction
Tarragon-Butter Poached Lobster Tail $33
Roasted Fingerling Potatoes, Citrus Roasted Asparagus, Lobster-Corn Bisque
Stuffed Chicken Breast $27
Prosciutto, Onion-Herb Cheese Blend, Crispy Polenta Frites,
Vegetable Risotto $19
Garlic, Caramelized Onions, Bell Peppers, Charred Grape Tomatoes, Portabellas, Roasted Asparagus, Crunchy Herbed Garbanzos
Aphrodisiac inspired Menu prepared by Executive Chef Chris Mullin
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