VALENTINE’S DAY MENU

4 COURSE MEAL FOR $40

FIRST

 NEW ORLEANS SEAFOOD GUMBO

SHRIMP – OYSTERS – BLUE CRAB – ANDOUILLE SAUSAGE – DIRTY RICE

 SESAME CRUSTED YELLOWFIN TUNA

ASIAN RED CHILI SLAW – CUCUMBER – SHITAKE MUSHROOMS – SOY GRAIN MUSTARD VINAIGRETTE

 CRISPY ROCK SHRIMP & CALAMARI

SWEET ONIONS – ARTICHOKES – PARMESAN CRUST – SPICY TOMATO REMOULADE

FRESHLY SHUCKED OYSTERS

 FIVE BLUEPOINT OYSTERS – APPLE MIGNONETTE – COCKTAIL SAUCE – LEMON 

SECOND

 POACHED PEAR SALAD

BIBB LETTUCE – BLUE CHEESE – CANDIED WALNUTS – HONEY SHALLOT VINAIGRETTE

 BLACKBERRY SALAD

MIXED FIELD GREENS – DRIED CRANBERRIES – RED ONION – ALMONDS – BLUEBERRY POMEGRANITE VENAIGRETTE

PANZANELLA SALAD

BABY ARUGULA – MIXED COUNTRY OLIVES – GOAT CHEESE – GRAPE TOMATO – FENNEL – RED ONION – MADE HERE CROUTONS – SMOKED TOMATO VINAIGRETTE

SPINACH SALAD

GRANNY SMITH APPLES – RED ONION – FONTINA CHEESE – CRISP BACON – SPICED PECANS – DRIED CRANBERRIES – WARM BACON VINAIGRETTE

THIRD

 THICK CUT RIBEYE

AU POIVRE – PROSCUTTO WRAPPED ASPARAGUS – COGNAC CREAM SAUCE

 ALMOND CRUSTED TROUT

SUN CHOKE PUREE – BRUSSEL SPROUTS – GRANNY SMITH APPLE & HAZELNUT SALAD

JUMBO LUMP CRAB CAKES

BUTTERMILK WHIPPED POTATOES – MACQUE CHOUX – HARICOT VERT – CRAB BUERRE BLANC

TUSCAN SHRIMP PASTA

SWEET PEPPERS – MIXED COUNTRY OLIVES - GRAPE TOMATOES – BABY SPINACH – GOAT CHEESE

PAN SEARED LOCAL MAHI-MAHI

PROSCUTTO FENNEL VINAIGRETTE MARINADE – LUMP CRAB RED POTATO HASH – ASPARAGUS  – HOLLANDAISE

SOY MIRIN GLAZED ATLANTIC SALMON

LIME CILANTRO BAMBOO RICE – SHITAKE MUSHROOMS – RED ONION JAM – FMICRO FENNEL

FOURTH

KEY LIME CRUMB CAKE

TART KEY LIME CUSTARD – LEMON SHORTBREAD CRUMBLES – WHIPPED CREAM  – LIME

“BIG” CHOCOLATE CAKE

DARK CHOCOLATE CAKE LAYERS – CHOCOLATE MALT FILLING – BIG BROWNIE CHUNKS

HAND FRIED CREME BRULE CHEESECAKE

NEW YORK STYLE CHEESECAKE - SEASONAL BERRIES - RASPBERRY COULIS - MINT