Valentine Day Menu
Hors d’oeuvres ~ serves two, choice of:
Brandade: Cod mousse over tomato sauce drizzled with a  pesto coulie
Caponata: Roasted eggplant, zucchini, yellow squash, and tomato wrapped in a phyllo dough strudel baked and served with goat cheese mousse.

                                           Appetizers ~ choice of:
Leek fondue: Served over frisee salad with lardon white balsamic vinaigrette
Brochette of shrimp: Grilled shrimp skewers over fresh herbs orzo pasta and sun dried tomatoes crudaoila
Funghi trifolatti: A medley of wild exotic mushroom toasted with truffle oil and parsley and served with shaved manchego cheese and grilled radicchio.

Intermezzo:
Fromage Blanc with lingonberry compote

Entrees ~ choice of:

Salmon Pave’:Salmon stuffed with lobster  imperial over lobster risotto with champagne beurre blanc sauce

Surf and turf for 2: Beef wellington and lobster tail with truffle mashed potatoes and sautéed vegetables

Paupiellette of Dover sole: Filet of Sole filled with crab meat and exotic mushroom with vegetable empanadas lobster cognac reduction .

Seafood trio façon Paul Bocus: Layers of grouper and bay scallops and jumbo shrimp in a roasted garlic white wine sauce served with lobster mashed potatoes

Dessert ~ choice of:
Crème brulee, Cherry clafouti, Apple struddle, Chocolate truffle with raspberry sauce
$50.00 per person – Tax & Gratuity not included – LIVE MUSIC