VALENTINE MENU

Chef de Cuisine Daniel Dupinov is preparing an unforgettable Valentine menu.

Enjoy our Valentine menu February 10th through February 17th.


STARTERS

Oysters on the half shell

Glidden Point Oysters served with cocktail & mignonette sauce

3 each

 

Lobster Bisque

Smooth, thick and creamy

7/12

 

Classic Caesar Salad

Crisp Romaine, shaved Parmesan, anchovies, red pepper flake romano crisps

11

Add fresh lobster 12

 

Arugula Salad

Arugula, celery, green apple, dried cranberries, roasted glazed walnuts, champagne honey dijon vinegar

11

Suggested Wine Pairing: Zenato Pinot Grigio, Italy

 

Entrees 

Filet Mignon

Petite tenderloin of beef, garlic mashed potatoes, prosciutto wrapped asparagus,

served with your choice of garlic roasted pepper butter or garlic thyme butter

34

Suggested Wine Pairing: Meiomi Pinot Noir, California

 

Garlic & Rosemary Veal Chop

Sautéed baby spinach, sweet potato puree, bordelaise sauce

26

Suggested Wine Pairing: Santa Julia Reserva Malbec, Argentina

 

Pan Seared Day Boat Scallops

Leek and cauliflower puree, lemon grass broth, micro green and julienne green apple salad

28

Suggested Wine Pairing: Columna Albarino, Spain

 

Vegetable Pasta

Slow roasted San Marzano tomatoes, garlic, basil, Bucatini, Parmesan cheese

18

Suggested Wine Pairing: McManus Cabernet Sauvignon, California

Dessert

Triple Chocolate Mousse

caramel sauce and berries

10

New York Cheesecake

strawberry sauce

10