VALENTINE'S DAY MENU
Four Course Prix-Fixe Menu with Complementary Sparkling Wine
FIRST COURSE
Crab Salad
with roasted asparagus and grapes, toasted hazelnut, and white
mushroom served with a creamy banyuls dressing
Duck Confit
and fromage blanc wrapped in a phyllo purse, with cranberry and
arugula salad, quail egg and duck prosciutto with a dijon vinaigrette
SECOND COURSE
Stuffed Skate Wing
with artichoke barigoule, roasted beets, and a red wine demi-glace
Roasted Chicken Breast
wrapped in smoked honey ham served with potato galette, brussel sprouts in a
creamy
parmesan,
mushroom medley and a whole grain mustard demi-glace
THIRD COURSE
Poached Maine Lobster
served with zucchini and yellow squash, roasted red peppers, tomato
and garlic white wine basil butter sauce
Petit Filet
Served with potato au gratin, roasted tomato, broccoli-cheddar flan
with a forestiere sauce
DESSERT
Molten Chocolate Cake
with vanilla ice cream
Warm Raspberry Linzertorte
with lemon ice cream |