Valentines Day Menu

Tags: Restaurant and Bar

Starters
Steamed Mussels with Chorizo and Red Pepper Broth
Foie Gras Torchon with Figs, Brioche and Sea Salt
Truffled Potato Gnocchi with Mushrooms
Raw Oysters with Champagne Mignonette
or Crab Cakes with Sauce Gribiche and Sweet and Sour Fennel

Soup or Salad
Classic French Onion Soup with Gruyere Crouton
Oyster and Artichoke Bisque
Caesar with Crisp Romaine Hearts, Garlic Anchovy dressing, Cracked Pepper Croutons and Parmesan
Or Baby Greens tossed with Roasted Almonds, Dried Cherries, Chevre and Red Wine Shallot Vinaigrette

Entrees
Grilled New York Strip with Potato Parsnip Puree and Green Peppercorn Demi Glace
Sauteed Yellowfin Tuna with Black Bean and Bok Choy Slaw, Lemongrass Broth and Harissa
Sauteed Scallops over Curried Cauliflower and Potatoes with Cucumber Yogurt Raita
Braised Beef Shortribs with Papparadelle Noodles, Chestnuts and Mushrooms
Roasted Half Chicken with Herbed Gnocchi, Roasted Root Vegetables and a Ham Parmesan Broth
Or Vegetarian Moussaka with Grilled Eggplant, Lentils and Mozzarella

Dessert
To be determined

Posted on February 11, 2008