VALENTINE’S DAY
Price of dinner will be determined by choice of entrée
“Flights”
Premium
15.00
Wilson Creek “Almond” Temecula
Enticing and fragrant between marzipan and almond
Domaine St. Michelle “Cuvee Brut” NV, Columbia Valley, Washington
The wine delivers complex apple and pear characteristics accented by citrus spice over notes
of almond and caramel in the bouquet
Schramsberg “Blanc de Noir”, Napa Valley
Made from the red wine grape Pinot Noir, this complex, fruity, medium-bodied sparkling wine. A balance of bright flavors, crisp acidity and minimal tannins is achieved
Platinum
25.00
Moet & Chandon “Imperial” Epernay, France
Aroma suggest flowers, vanilla grapefruit, yeast with flavors of fruit, slight sweetness, toast
and bread dough
Taittinger “La Francaise”
Classic aromas of yeast and lime with a hint of vanilla and coconut. Full-bodied, with
delicate citrus flavors
Veuve Cliquot “Yellow Label” NV, Reims, France
Crisp full flavors and consistent quality, this classical dry Champagne is a blend of two
thirds black grapes and one third chardonnay
Laurent Perrier “Rose” Brut NV (Tours Sur Marne, France) 97
Precise and very crisp with a lasting impressions of freshness, it has hints of soft red
fruits, such as strawberries, red currants, raspberries and black cherries
Veuve Cliquot “La Grande Dame” ‘96 (Reims, France) 205
Aroma suggest flowers, vanilla grapefruit, yeast with flavors of fruit, slight sweetness,
toast and bread dough
Dom Perignon ‘00 (Epernay, France) 210
Rich and honeyed on the nose with a big wallop of buttered toast. Rich with a zesty
palate and a hint of spice
Krug Grand Cuvee (Reims, France) 295
The bouquet is wonderfully creamy, leading to a magical combination of weight and
balance on the palate. The long, lingering finish is both nutty and toasty, ending with a
final flourish of freshness, leaving one longing for more
Perrier Jouet “Fleur de Champagne” ‘02 NV (Epernay, France) Half Bottle 130
Fresh and lively with spiralling bubbles, delicate bouquet, and subtle complex flavors
VALENTINE’S DAY
Price of dinner will be determined by choice of entrée
FIRST COURSE
Choice of one:
Crab and Melon Salad
Cantaloupe, Honeydew, Jumbo Lump Crab, Feta and Sriracha Vinaigrette
Compressed Asian Pear Salad
Asian Pears Compressed with Yuzu Syrup, Mizuna, Goat Cheese
Lobster Bisque
Lobster Claw, Traditional Puree, Cognac Crème Fraîche
Boursin Beggars Purse
Boursin cheese, Phyllo Dough, Spicy Tuna Avocado Sushi Ball
Admiral Snyder’s Calamari
Fried Calamari Steak Fries, Spicy Nam Plah Dipping Sauce
Aji Sashimi
Spanish Mackerel, White Ponzu Gelée, Sushi Naga
Portabello Raviolis
Roasted Portabello Mushrooms, Ricotta Cheese, Oven Roasted Tomatoes, Pesto Cream
Sauce
Raw Oysters
Pacific Oysters, Truffle Mignonette, Cocktail Sauce
Oysters Rockefeller
Bacon, Spinach, Grana Padano, Hollandaise
VALENTINE’S DAY
Price of dinner will be determined by choice of entrée
seCond Course
Choice of one:
Olive Oil Poached Jumbo Shrimp
Cous Cous Salad, Preserved Meyer Lemon Vinaigrette, Smoked Chili Oil
fifty five dollars
Pan Seared Sea Scallops
Okinawa Sweet Potato Puree, Marsala Braised Leeks, Miso Cream Sauce
fifty five dollars
Spinach & Blue Cheese Crusted Salmon
Balsamic Roasted Garlic Demi
fifty five dollars
Drunken Mahi-Mahi
Tequila Basted Blackened Mahi, Tomato Risotto, Crab Tostadas
fifty five dollars
Miso Cured Sea Bass
Sticky Rice, Sauteed Spinach, Trio of Pepper Jams
fifty five dollars
Confit Of Duck Legs
Prosciutto Brussels Sprouts Hash, Whole Grain Cream Sauce
fifty five dollars
Grilled 8oz Filet Mignon
Barley Risotto, Baby Vegetables, Red Wine Braised Pearl Onion Demi-Glace
fifty five dollars
TAPS Prime Rib
Country Mashed Potatoes, Asparagus, Creamy Horseradish
fifty five dollars
Braised Veal Osso Buco
Spinach Gnocchi, Sautéed Root Vegetables, Natural Reduction
fifty five dollars
Soy Dijon Grilled Lamb Chops
Cabernet Demi-Glace, Cherve au Gratin Potatoes
fifty five dollars
Colossal Surf & Turf
8oz Filet Mignon and 14oz Main Lobster Tail, Mash Potatoes & Asparagus
fifty five dollars
VALENTINE’S DAY
Price of dinner will be determined by choice of entrée
tHird Course
Choice of one:
Apple Spring Rolls
Black Cherry Rocky Road Ice Cream, Caramel Anglaise
Chocolate Crepes
Filled with a “Crème Brûlée” Diplomat, Brown Sugar Rum Butter Sauce
Kaiserschmarren
Austrian Pancake with Strawberries
Raspberry & Dark Chocolate Soufflé
Chambord Chocolate Sauce, Whipped Cream
aFter dinner
Courvoisier VS 8.25
Hennessy VS 8.25
Hennessy VSOP 12.50
Hennessy XO 25.00
Remy Martin VSOP 12.50
Remy Martin XO 25.00
Martell Cordon Bleu 25.00
Louis XIII 165.00
B & B 8.50
Sambuca Romana 7.75
Grand Marnier 150 year 32.00
Galliano 7.50
Fernet Branca 7.50
Caravella Limoncello 7.75
Drambuie 8.50
Campari 7.25
Fonseca “10 Year Old” 9.00
Sandeman Founders Reserve 8.00
Sandeman 20 Year Old Tawny 14.50
EOS “Tears Of Dew” 9.50
Dolce 25.00
Ferrari Carano Eldorado 54.00 BTL
Chateau d’Yquem 240.00 BTL