Valentines 2012

 

First Course

 

Duck Breast medallions

Pan seared and crowned with caramelized onions and a balsamic reduction

-or-

Fresh Oyster Trio

Raw on the half shell, Baked with spinach and brie, Fried atop spicy tarragon remoulade

 

 

Second Course

 

Cream of Artichoke

With toasted pine nuts and truffle oil

-or-

Arugula and Avocado Salad

With Candied Pecans, Shaved Parmesan, and Passion Fruit Vinaigrette

 

 

Third Course

 

 Veal Osso Bucco

Veal shank, braised in red wine, veal stock, herbs and vegetables

Served with sautéed mirepoix, roasted rosemary potatoes, and a red wine pan sauce

 

Pollo Cinta Azul

Chicken breast, stuffed with poblano pepper, Spanish chorizo, and Cotija cheese

Served with grilled zucchini, crispy fried polenta, and avocado cream sauce

 

Filet Mignon with Crab Gratin

Choice Beef tenderloin , topped with a crust of crab, spinach and fontina cheese

 Served with sautéed asparagus, Creole mustard mashed potatoes, and spicy hollandaise

 

Pan Seared Sea Bass

Chilean Sea Bass brushed with toasted almond and basil pesto

Served with sautéed fennel, Red Pepper risotto

 

 

Fourth Course

 

Triple Chocolate Trifle

Layers of Godiva white chocolate whipped cream, chocolate wafers and dark chocolate mousse

 

Berries and Crème

Warm honey roasted berries and puff pastry, topped with amaretto crème fraiche and bananas brûlée.

 

 

60 per person

No Substitutions - 18% gratuity will be added to all checks