24 January, 2018 17:36

St. Valentines Day
February 2018

First Course
Polenta Served with braised wild boar and natural jus
Chilled Lobster tossed with fresh mango and basil served with honey dressing Escargot sautéed with a basil, shallot cream sauce and tortellini Crab Cakes with a tomato relish and a charone sauce
Cheese & Tomato with fresh Dallas mozzarella cheese, Texas goat cheese, roasted bell peppers and sliced Roma tomatoes
Soup Lobster bisque

Second Course
Dinner Salad of red leaf lettuce, sliced red onion and sliced tomato tossed in an oregano wine vinegar dressing
House Salad a mixture of baby lettuce, red onion and tomato served with Dijon shallot vinaigrette
Caesar Salad traditional

Third Course
Lasagna ground beef, ricotta and mozzarella cheese in tomato sauce Ravioli mushroom stuffed, topped with sautéed spinach, grilled chicken and cream sauce
Pasta Primavera with an assortment of vegetables over pasta and choice of sauce
Scottish Salmon served with a toasted almond Champagne sauce Sautéed Red Fish served with roast red bell pepper coulis
Roast Duck sliced and served with sauce a lOrange
Grilled Elk sliced and served with caramelized onions and Burgundy sauce Grilled Loin of Lamb served with a Cabernet shallot sauce
Grilled Fillet of Beef served with a Béarnaise sauce

Fourth Course
White Chocolate Bread Pudding with pistachios and a sun dried cherry brandy anglaise
Tiramisu with chocolate, vanilla and cappuccino pastry cream, topped with vanilla anglaise
Almond Lace Basket filled with vanilla pastry cream and fresh berries served with both vanilla and raspberry sauce
Fruit Compote over puff pastry with a cream anglaise
Crème Brule with a hint of orange and almond served with a raspberry puree Almond Lace Wafer stuffed with chocolate pastry cream and bananas served with a cinnamon anglaise

Signature Italian
Chef Bartolino Cocuzza and staff thank you!