Valentine’s Day Menu

Thursday, February 14

To Share For Two:

CHARCUTERIE SAMPLER
prosciutto, coppa, sopressata, and ham

MÉNAGE À TROIS OF  PATÉ
duck rillettes, country pate, and chicken liver pate

CHEESE PLATE
fig  marmalade and candied walnut

Hors D’Oeuvres:

SALADE LANDAISE
arugula, duck proscuitto, smoked duck and confit

ENDIVE SALADE
caramelized almond, blue cheese dressing balsamic dressing

FRENCH TERRINE 
pineapple chutney and brioche bread

DUO OF TARTARE
salmon dill, shallots, lemon cream fraiche tuna, cucumber, chive, citrus vinaigrette

DUNGENESS CRAB SALADE
red onions, cilantro, tomatoe, avocado mango coulie

Entrees:

PAN  SEARED FILLET MIGNON
with roasted sweet potatoes, grilled asparagus blue cheese cream sauce

STUFFED & ROASTED CHICKEN BREAST
with feta cheese, napa cabbage, shitake mushrooms and chicken jus

FRESH TIGER PRAWNS
rice and green peas, coconut reduction

SEARED AHI TUNA
with daikon salad, cucumber, sprout, cilantro and balsamic citrus sauce

VEGETARIAN FETTUCCINE
with marinara sauce, sauteed vegetables

Desserts:

MARQUISE AU CHOCOLAT

MANGO PARADISE

And a Rose

 

ONE COURSE MEAL
30
TWO COURSE MEAL
40
THREE COURSE MEAL
45
THREE COURSE MEAL UNLIMITED HOUSE WINE
three course meal including unlimited house Chardonnay and/or Shiraz
60