3 January, 2018 18:20

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 servedwith a toasted almond Champagne sauce

Sautéed Red Fish served with roast red bell pepper coulis

Roast Duck sliced and served with sauce a l’Orange

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 servedwith 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!