VALENTINE’S DAY MENU
Tuesday - Feb.14’ 2012

$40 person

APPETIZERS  

Warm Mixed Mushroom Salad
on a bed of arugula with parmesan shavings

Fired Grilled Calamari
with a caper, lemon, garlic, parsley, and tomato salsa

Sliced Prosciutto, Roasted Tomatoes and Bocconcini
with virgin olive oil and basil tapenade

Romaine Heart leaves
with Caesar dressing wrapped in a crouton pastry and topped with shaved parmesan

Pepper crusted Tuna
drizzled with a wasabi cream served with arugula and roasted fennel salad.

Roasted Beet and Pear
topped with pulled braised duck served with sweet balsamic reduction

ENTRÉES

European Sea Bass
with served with a caper, lemon, garlic, parsley, olive oil and tomato salsa steamed fingerling potatoes, sautéed vegetables

Egg Fettuccine with Prosciutto and Lemon sauce
tossed with spinach, parmesanshavings, and light cream sauce. 

Baked Eggplant Rollatini
filled with ricotta and mozzarella and parmesan cheese with tomato sauce

Grilled Tiger Shrimp & Sea scallops
served with green pea and tomato risotto   

Chicken Breast Supreme 
oven roasted stuffed with goat cheese, parmesan, spinach &caramelized onions served with a white wine and veal jus reduction, served with Yukon gold potato gratin & seasonal vegetables  

Grilled Skewers of Beef Tenderloin Tips
served with served with a wild mushroom sauté, port wine reduction and Yukon gold potato gratin & sautéed seasonal vegetables

DESSERTS

Tiramisu
with strawberries and chocolate drizzle

Flourless Chocolate Torte
with Vanilla Ice Cream and Warm Chocolate Sauce

Sour Cherry and Raspberry Frangipane Flan
with vanilla Ice cream and caramel sauce

Sparkling Wine –  Prosecco $12 glass     

Champagne -  Piper-Heidsieck $22 glass