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