ST VALENTINES DINNER
Appetizers
Caesar Salad Bouquet
Romaine hearts, grated Pecorino Romano cheese, Euro cucumber wrap, marinated white anchovies (or not) House made Caesar dressing, baked mozzarella “bow”
“Heart Beet” Salad
Goat cheese pannacotta, caramelized roasted beets, baby arugula & spinach salad, pickled beet veloute’, balsamic emulsion
Shrimp Cocktail
Poached chilled Gulf shrimp. “chef’s stash” zippy cocktail sauce
Spicy P-Town Mussels
local mussels with chorizo sausage & pepperoncini rings, in a smoky paprika, tomato, fennel seed & white wine broth with aioli toast
Soup of the Day
(chef’s whim)
Intermezzo
Sorbet
Entrée
Twin Tournedos of Beef
Grilled filets, foie gras, brandy & peppercorn sauce, whipped buttermilk potatoes, braised haricot vert
Bouillabaisse
Cod, lobster, fish, little neck clams, mussels, shrimp and scallop in a white wine, tomato, saffron and shellfish fume’ with garlic aioli crouton
Assorted Seafood Curry
Shrimp, scallop, scrod & lazy lobster in a light curry sauce with toasted coconut, almonds grilled banana and house made chutney
Chicken & Lobster
Boneless breast of parchment roasted free range chicken, a half a lazy chicken lobster, lobster & champagne sauce, whipped buttermilk potatoes
Panko Encrusted Chatham Cod
Pan sauteed panko encrusted Chatham Fish & Lobster Co filet of cod, creamy potato, leek & dill chowder, smoked salmon relish
French Garden Vegetable Cassoulet
aromatic blending of garden vegetables, French white beans, white wine & herbs de Provence with buttery brioche crumb topping & aioli crouton
Braised Lamb Shank
red wine, roasted winter vegetables, garlic and cheese grits garlic, lemon, parsley gremolata
Dessert
an assortment of house made specialties
coffee, decaf or tea
espresso…$4 double espresso…$7 cappuccino…$5
please alert your server if you or anyone in your party has an allergy the law requires us to inform you that consuming raw or undercooked meat fish or poultry may be hazardous to your health.