Soup
Puree of White Bean with Smoked Duck
& Arugula Gremolata
2001 Pinot Noir

Seafood
Seared Dry Pack Sea Scallops with Prosciutto, Smashed
Peas and Huckleberry-Rosemary Demiglace
Red Table Wine

Intermezzo
Fresh Lime & Mint Sorbet

Entrée
Aged Choice Fillet of Beef with a Trio of Sauces
Braised Kale with Garlic
Reggiano Parmesan Smashed Potatoes
1998 Cabernet Sauvignon
1999 Cabernet Sauvignon

Salad
Wilted Watercress with Seared Sonoma Duck Fois Gras
and Sautéed Matsutake Mushrooms
1999 Zinfandel

Dessert
Chocolate Hazelnut French Silk Tart
1998 Late Harvest Zinfandel
Coffee Service

$85.00 per guest includes Tax & Gratuity
Tickets on sale now! Phone 444-1405 to
reserve your place and purchase your tickets.
Menu items subject to change based
on availability of ingredients.
(Vegetarian dishes may be substituted if you order in advance)

Back To Top

 

 

Happy Valentine's Day
Friday, February 14, 2003

     Menus: Sweethearts, Foreplay, Lost Weekend

"Sweethearts"

Dinner for two includes one complementary rose

Course One
served with Brio Sweet French Baguette
choose one
Dinner Salad
Small Ceasar Salad
Simple Salad
Cream of Leek Soup with Truffle Oil

Main Course
served with wild rice pilaf & chef vegetables
chose one
Schechuan Pepper Crusted Salmon Filet with Wasabi Beurre Blanc

Roasted Whole Cornish Game Hen with Cranberry Relish

Asparagus & Portabello Mushroom Crepes

Dessert
a selection of sweet morsels to share
Chocolate Dipped Strawberries
Almond Dacquoise Heart with Fresh Berries
Soft Center Chocolate Mousse Cake

$69.95 for two
plus tax and gratuity

Back Top          Back To Valentine's Day

 

"Foreplay"

Dinner for two includes one complementary rose
and two glasses of sparkling wine or cider

Course One
choose one to share
Raw Oysters on the Half Shell (6)
with champagne mignonette and snipped chives

Sweet Corn Cheesecake with Chipotle Remoulade

Course Two
served with Brio Sweet French Baguette
choose one
Cream of Leek Soup with Truffle Oil

Grapefruit and Artichoke Heart Salad

Micro Greens with Shaved Asian Pear, Shaft's Blue Cheese and Candied Pine Nuts

Main Course
served with wild rice pilaf & chef vegetables
chose one
Shrimp Scampi with Angel Hair Pasta (no pilaf)

Filet Mignon with Crab and Brandy Cream Sauce

Roasted Cornish Game Hen with Cranberry Relish

Asparagus & Portabello Mushroom Crepes

Dessert
a selection of sweet morsels to share
Chocolate Dipped Strawberries
Almond Dacquoise Heart with Fresh Berries
Soft Center Chocolate Mousse Cake

$89.95 for two
plus tax and gratuity

Back Top          Back To Valentine's Day