Valentine’s Dinner Menu

5pm-9pm

Appetizers

 

   Meatball Au Poivre

Nine half ounce Beef Meatballs; sautéed in a Bold peppercorn, cognac infused creamy brown sauce. Served with French Grilled Bread 12

Saltwater Escargot

   Sautéed in a rich Garlic Beurre Blanc Demi-Glaze. Served with House made Melba Toast 11

Artisanal Cheese Board

Three Seasonal Cheeses paired with Gourmet crackers, Luscious red grapes, & Zingy Dijon Mustard 13

 

Shrimp Cocktail

Tender Sweet Wild Caught Jumbo Shrimp Flash Heated and Poached with Chef George’s Extraordinary Homemade Cocktail Sauce 15

Blue Crab Mushrooms Farcie

Three Silver Dollar Portabella Mushroom Caps packed and baked with wild caught blue crab stuffing and finished with a citrus white wine Demi Glaze 12

 

Vegetable Cantonese Potstickers

Five Dumplings bursting with farm to table Vegetables; Cabbage, Leeks, Celery, Bean Sprouts, & Onions. Served with Ponzu Sauce 12

Crisp Filo Encrusted Brie

Layers of buttery Crunchy Filo dough with a gooey brie center baked to perfection. 12

Crab Bisque

Smooth, Decadent, & Velvety. Of French origin with chunks of crab claw meat 12

Vegestrone Soup 8

 

Entrees

Accompaniments:

Salad of Mixed Greens and Carrots with House Vinaigrette, Scallop Potatoes, & Roasted Asparagus

 

Lobster Francaise

Sautéed Egg Battered Lobster Tail in a Rosé Beurre Blanc 39

London Lamb Loin Broil

Flame broiled Sliced Boneless Lamb Loin nested on Rosemary Béchamel 38

Blue Crab Stuffed Sole

New England Sole wrapped around Blue Crab Stuffing. Finished with Beurre Blanc Sauce 37

Prime Rib

Slow Roasted Boneless 16oz King Cut. Au Jus 36

Braised Short Ribs

7 Bone Rack Braised in Pan Gravy 35

Chicken Saltimbocca

Chicken Breast Wrapped with prosciutto, spinach and swiss. Finished in a von blanc 34

Parmesan Dijonaisse Salmon

Parmesan Encrusted Salmon Filet Topped with a Dijon Cream Sauce 33

Vegetable Wellington

Puff Pastry Dumpling filled with Mushrooms, peppers, and cabbage with a Tomato Concasse Topping 30