Happy St. Valentines 2010

• Tomato bruschetta
• Fig confit with prosciutto and a touch of blue cheese
• Tapenade with olives and capers
• Empanadas with goat cheese and caramelized apple
• Salmon pate

• Sweet potato soup with a touch of ginger and shrimp garnish

• Napa Salad Mixed lettuce with apple, blue cheese and toasted pecans with a honey Dijon mustard dressing

• Crepes filled with duck confit and wild mushroom with sautéed spinach, a quince pistachio sauce and parmesan crisp

• Shrimp with asparagus wrapped with bacon, served with orange scented sweet potato pure and a vanilla sauce

• Eggplant and three cheese phyllo cup with a red pepper and tomato sauce

• 4 oz filet mignon with cabernet sauvignon sauce
• Giant Shrimp wrapped in phyllo dough with fresh herbs and a pink peppercorn sauce
• T- Bone lamb chop seasoned with a rosemary Dijon pesto
• Served with mashed potatoes, sauteed spinach, mashed sweet potato and tomato confit

• Linguine pasta with mixed seafood, with a white wine and basil sauce served with garlic bread (Shrimp, fish, calamari and mussels)

• Grilled Salmon filet with a curry sauce served with rice pilaf with pine nuts and raisins

• Duck breast with a cherry and port sauce served with a parmesan potato pave

• Seared 8 oz Filet mignon with a red wine demi glace, roasted garlic mashed potatoes and mixed vegetables

DESSERTS

• Chocolate raspberry mousse cake

• Chocolate hazelnut banana strudel

• Vanilla ice cream with figs and a sweet balsamic sauce

Make your reservations early.

Kathy Klein