Tuesday, February 14, 2017
Valentine’s Day
Starters
| TUNA TARTAR |
14 |
| RED ONION, EGG, HORSERADISH CREAM, CUCUMBER, TOMATOES WITH CROSTINI & THAI CHILI SAUCE |
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| POACHED SHRIMP & ASPARAGUS COCKTAIL |
14 |
| POACHED SHRIMP WITH ASPARAGUS & A LEMON BASIL COCKTAIL SAUCE |
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| CRISPY PORK BELLY |
12 |
| CRISPY PORK BELLY WITH A HONEY & TOASTED CHIPOTLE GLAZE OVER A SWEET CORN PEPPER & TOMATO SUCCOTASH |
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| TENDERLOIN MEDALLIONS |
15 |
| MUSTARD CRUSTED & OVEN ROASTED BEEF TENDERLOIN MEDALLIONS DRIZZLED WITH A RASPBERRY BALSAMIC REDUCTION OVER BABY SPINACH |
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| ROASTED SPINACH & ARTICHOKE DIP FOR TWO |
15 |
| ROASTED SPINACH & ARTICHOKES IN AN AGED CHEDDAR CREAM SERVED WITH BAVARIAN PRETZELS |
Salads
| ROASTED BEET |
12 |
| BABY SPINACH, GOLD & RED ROASTED BEETS, RED ONION, HEIRLOOM TOMATOES, CRUMBLED GOAT CHEESE & TOASTED ALMONDS FINISHED WITH A CHAMPAGNE VINAIGRETTE |
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| ICEBERG “WEDGE” |
12 |
| HEIRLOOM TOMATOES, RED ONION, CRISPY BACON, CUCUMBERS, SMOKED GORGONZOLA CHEESE CRUMBLES FINISHED WITH BLEU CHEESE DRESSING |
Entrees
| SHRIMP & SCALLOP RISOTTO |
26 |
| SEA SCALLOPS & JUMBO SHRIMP PAN SEARED WITH A MESQUITE RUB SERVED OVER A SWEET POTATO, ASPARAGUS & SWEET RED PEPPER RISOTTO |
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| ROASTED CHICKEN |
24 |
| 12 OZ. BONE-IN STATLER CHICKEN OVEN ROASTED WITH A THYME RUB TOPPED WITH WILD MUSHROOMS & CARAMELIZED ONIONS IN A SAGE & SHERRY CREAM SAUCE OVER A CRANBERRY & BABY SPINACH RICE |
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| STRIPED LOBSTER RAVIOLI |
26 |
| BLACK & WHITE STRIPED LOBSTER STUFFED RAVIOLI IN A BRANDIED PINK SAUCE WITH HEIRLOOM TOMATOES & POACHED LOBSTER MEAT TOPPED WITH A CHIVE CRÈME FRAICHE |
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| BRAISED SHORT RIBS |
26 |
| SLOW BRAISED SHORT RIB TOPPED WITH A TOMATO & BACON JAM OVER AN ASIAGO & WILD MUSHROOM POLENTA |
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| POACHED HALIBUT |
28 |
| CHAMPAGNE POACHED SEARED HALIBUT TOPPED WITH A SOY & BROWN SUGAR BUTTER OVER A TOASTED ALMOND -SCALLION RICE & BABY SPINACH |
Surf & Turf
| FOR TWO ~ 12 OZ FILET & WHOLE SPLIT LOBSTER |
75 |
| FOR ONE ~ 6 OZ. FILET & HALF LOBSTER |
39 |
| GRILLED FILET TOPPED WITH A WHISKEY BUTTER PAIRED WITH A 2 LB. SEAFOOD STUFFED LOBSTER FINISHED WITH A BÉARNAISE SAUCE SERVED WITH GRILLED ASPARAGUS & AN HEIRLOOM TOMATO RISOTTO |
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| GRILLED 10 OZ. FILET |
39 |
| GRILLED FILET TOPPED WITH A WHISKEY BUTTER SERVED WITH GRILLED ASPARAGUS & AN HEIRLOOM TOMATO RISOTTO |
| ~OR~ |
| 2 LB. SEAFOOD STUFFED LOBSTER |
39 |
| SEAFOOD STUFFED LOBSTER FINISHED WITH A BÉARNAISE SAUCE SERVED WITH GRILLED ASPARAGUS & AN HEIRLOOM TOMATO RISOTTO |
