VALENTINES DAY 2019

Jump to: First Course | Main Course | Dessert Course

First Course

LOBSTER BISQUE
Lobster Meat, Crème Fraiche

BUTTER LETTUCE
Heirloom Grape Tomatoes, Cucumber, Gorgonzola Cheese,
Pistachios, Garlic Crouton, Creamy Peppercorn

MOZZARELLA BURRATA
Hand pulled Mozzarella filled with Fresh Mozzarella and Cream, Roasted Peppers, Garlic Confit, Pignolis, Pedro Ximenex Vinegar

HOME MADE SHORT RIB RAVIOLI
Wild Mushroom Sauce

ANCHO GRILLED JUMBO SHRIMP
English Cucumber Slaw, Lemon Basil Aioli Drizzle

CRAB CAKES
Chick Peas, Roasted Peppers, Cilantro, Aioli Drizzle

YELLOW FIN TUNA
Black Pepper Crust, Seared Rare, Seaweed Salad, Wasabi Drizzle

Main Course

PAN SEARED SALMON FILLET
Baby Bok Choy, Rosti Potatoes, Dill Cream Sauce.

HALIBUT
In a White Wine Fennel Broth, with New Zealand
Green Mussels

1½ LB LOBSTER
Taken from its shell and placed in a crispy eggroll basket
over Crab Cake and Fresh Spinach, Mashed Potatoes,
Saffron Beurre Blanc

BRAISED SHORT RIBS
Over Homemade Pappardelle Pasta, Topped with
Mozzarella Burrata, Tomato Ragu

GRILLED FILET MIGNON
Baby Carrots, Haricot Verts, Potato Cake,
Green Peppercorn Demi

RACK OF LAMB
Asparagus, Yukon Gold Mashed Potato,
Whole Grain Mustard Demi

Dessert Course

Blackberry Peach Tart
Chocolate Ganache Cake
Pistachio Pear Tart
Chocolate Pecan Tart
Nutty Almond Joy
(Coconut Ice Cream, Topped withMilk Chocolate,
Dusted with Almonds)
Triple Chocolate Treat
(Chocolate Ice Cream Dipped inDark Chocolate,
Sprinkled with Chocolate Cookie Crumbs)

EIGHTY-FIVE DOLLARS PER PERSON PLUS TAX & 20% GRATUITY

Jump to: First Course | Main Course | Dessert Course