Valentines Day Menu

~Martini gulf shrimp cocktail served w. roasted pepper aioli sauce

~ Escargot and porcini mushrooms in a green peppercorn
and cognac sauce served in a puff pastry

~Terrine of  duck foie gras with fig relish and shaved prosciutto

served with toasted brioche

~ Duo of terrine of duck foie gras and french country pate
served with toasted brioche

~Delectable lobster bisque, blend of lobster and crab meat and our combination
of spices & vegetables, simmered in a savory cream base

~Seared duck breast with mushrooms, sautéed spinach served
with a bourbon and ginger demi-glace

~Pan seared filet of yellowtail snapper topped with crab meat,
finished with a light lemon caper butter sauce

~Beef tenderloin Wellington with porcini mushrooms & baby spinach stuffing,
wrapped in a puff pastry served with a cabernet reduction

~Roasted New Zealand rack of lamb provençale

~Pan seared Chilean sea bass placed on a cake of  saffron risotto

served with a basil champagne sauce

dark & white chocolate mousse cake layered atop
orange genoise served with berries soaked in grand marnier
served with a glass of champagne
Bon Appetit