VALENTINE’S DINNER MENU
Sunday February – 14, 2016
Champagne served w/ complementary engraved Champagne glass.
Northwest Dungeness Crab Cakes with Roasted Red Pepper Cream Sauce
Soup - Salad Course
Baby Mixed Greens with Soft Crumbled Goat Cheese &
Sweet Candied Pecans topped with “Red” Cranberry Vinaigrette.
Classic Gulf Shrimp Bisque, Topped with Silky Crème Fraiche
All Entrées Served with House Mashed Potatoes and Seasonal Vegetables
Filet Mignon & Lobster
Grilled House-Cut Filet paired with a 8oz Maine Lobster Tail
Flamed Duck with sliced Apple-rum glaze
151 Pan-Flamed Duck Breast, thinly sliced, paired w/ Cinnamon-Apple Rum Glaze
Macadamia Crusted Chilean Sea Bass
Delicate Pan Seared Sea Bass, topped with a creamy Brie Cheese Sauce
Dessert (For Two)
Heart Shaped NY style Cheesecake drizzled with Ganache.
Chocolate Decadence Cake drizzled with a Raspberry Puree with fresh Raspberries