VALENTINE'S DAY: TUESDAY, FEBRUARY 14. AVAILABLE ONLY:
3-COURSE DINNER AT $79 Per Person
APPETIZER & SALAD
1- SHRIMP AJO: Large Shrimps Sautéed with Garlic in Lemon Juice, Butter, and White Wine Sauce.
2- MERGUEZ: Lamb Sausage Grilled with White Beans in Zesty Harissa-Tomato. Red Wine Sauce.
3- MUSSELS MARINIERE: Fresh PEI Mussels Sautéed in White Wine, Lemon Juice, Butter, and Capers.
4- CAESAR SALAD: Chopped Crispy Romaine Heart, Croutons, Parmesan Cheese. Caesar Dressing*.
5- AVOCADO SALAD: Ripe Avocado over Mixed Greens in Balsamic. Feta & Pico de Gallo Salsa.
6- SOUP OF THE DAY: SHRIMP BISQUE
1- LOBSTER RAVIOLI PERNOD: Lobster Meat and Ricotta Cheese Raviolis, Shrimps, Green Peas, and Sweet Corn in Star Anise-Pernod Creamy Tomato Sauce.
2- CHICKEN PICCATA over CAPELLINI: Chicken Breast Sautéed in Lemon-Butter-Capers Sauce. Served with Angel Hair Pasta Topped with Marinara Sauce. Piccata Sauce
3- BLACKENED SCOLLOPS over ROCKSHRIMP RISOTTO: Diver Scallops (U10) Lightly Cajun Spiced and Pan Seared. Served over Paella Style Saffron Infused Italian Arborio Rice Tossed with Shrimp, Tri-Colors Peppers, and Green Peas. Top with Beurre Blanc Drizzel.
4- BLACKENED SALMON LEMON BUTTER: Cajun Spiced Atlantic Salmon Fillet, Roasted and Served with Seasonal Mixed Vegetables and Potato Purée. Topped with Caper-Mushroom Lemon-Butter Sauce.
5- LEMON-PEPPER BRANZINO with MEDITERRANEAN HASH: Lemon-Pepper Seasoning on Mediterranean Sea Bass Fillet, Crispy Skin Roasted and Served over Diced Tomato-Zucchini-Yellow Squash-Carrots-Kalamata Olives-Potato Hash. Brown Butter Sauce.
6- FLOUNDER CRABMEAT STUFFED: Flounder Fillets Stuffed with Lump Crab Meat. Oven Roasted, and Served with Garlic Mashed Potato Purée and Seasonal Mixed Vegetables. Lobster Sauce.
7- LINGUINI SEAFOOD: Diver Scallop, Large Shrimp, Calamari & PEI Mussels Tossed with Linguini Pasta in Creamy Tomato Sauce.
8- DUCK BREAST with MUSHROOM RISOTTO*: Maple Leaf Farm Duck Breast Pan-Roasted Skin Crispy. Served with Mushrooms Tossed in Italian Arborio Rice. Lingonberries-Demi-Glace.
9- FILET MIGNON AU POIVRE DIANE*: 8oz+ Center Cut Black Angus Beef Tenderloin, Cracked Black Pepper Crusted. Served with Potato Gratinée and Steamed Asparagus Provençale. Brandy-Cream Sauce.
10- VEAL OSSO BUCO with RISOTTO MILANESE: Veal Shank Braised in Red Wine and Roots Vegetables and Served with Arborio Rice Risotto a la Milanese.
11- LAMB RACK*: Grilled Double-Bone-Lamb Chop. Served with Mashed Potato and Sautéed Artichoke Hearts-Portobello Mushroom-Grape Tomato-Baby Spinach Melange. Rosemary Red Wine Sauce.
12- RED SNAPPER PANKO CRUSTED: American Red Snapper Fish Fillet, Crusted with Panko Bread Crumbs, Oven Roasted and Served with Roasted Potato and Sautéed Fava Beans-Sweet Corn, Tomato, Shallots and Garlic Melange. Curry-Dijon Mustard Sauce.
13- LAMB SHANK over RIGATONI STROGANOFF: Lamb Shank Braised in Red Wine with Roots Vegetables and Served with Rigatoni Pasta in Mustard-Sour Cream Stroganoff. Roots Vegetables-Red Wine Sauce.
HOUSE-MADE BY OUR PASTRY CHEF AÏDA:
- CHOCOLATE MOUSSE CAKE
- KEY LIME TART
- CHOCOLATE RASPBERRY MOUSSE
* May countain raw or undercooked ingredients. Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may inceases your risk of food borne illness, especially if you have certain medical condition
*** Menu and Dishes are Subject to change. ***