Valentine’s Day Options 2008

Foobooz Heart

It’s time to start thinking about Valentine’s Day. No matter what you think of it, we’ve got you covered from the most romantic meals,the best deals and even events for the single.

Legend

menu Menu available
opentable Online reservations available
A la carte available A la carte options available
Bring Your Own BYOB
Singles Event Singles Event
Best Value Best Value
Updated Listing New or Updated Listing

Updated February 5th

333 Belrose -  is throwing a Valentine’s Day Singles Party. Participating singles will receive reduced drink prices and complimentary hors d’oeuvres. If a love connection is made, the new couple will receive 20% off their first date at 333 Belrose. For couples 333 Belrose offers a 5 course Lovers menu for $99.
menu opentable Singles Event

Alison at Blue Bell – Romance your sweetheart with a $65 prix fixe dinner featuring three courses and an amuse bouche. Also a flight of three glasses of wine for an additional $30 is offered.
Updated Listing menu

Ansil Food + Wine – Ansill’s “Matches Made in Heaven Menu” is $50 per person. Ansill’s a la carte menu will also be available.
menu opentable A la carte available Best Value

Astral Plane Millennium – Serving an intimate romantic dinner for you and your Valentine with a prix-fixe menu for $98 a couple.
menu opentable Bring Your Own

Bar Ferdinand – $65 for a prix-fixe menu or if you’re single, get drunk at the bar and enjoy the live music.
Updated Listing Singles Event

Basil – Paoli’s Basil is running a special a la carte menu between the 14th and 16th.
menu A la carte available

Bella Luna Pizza Kitchen – Bella Luna Pizza Kitchen in West Conshohocken is putting a romantic spin on pizza delivery for Valentine’s Day weekend. A 10” heart-shaped pizza, house salad and brownies-for-2 for $18.95.
Best Value

Bistro St. Tropez – Served from the 14th through the 17th, dine on Chef Rames 4-course menu for $55 per person featuring cuisine from the coast of the French Riviera, while enjoying the view overlooking the Schuylkill River.
menu opentable alacarte

Bridget Foy’s – will be offering a special Valentine’s dinner beginning Valentine’s Day and extending through Sunday February 17th.  Enjoy a three course Lover’s Menu, for $40 per person including a Valentine’s Cocktail.
menu opentable A la carte available Best Value

Cadence – Join Cadence for a special 3-course, prix-fixe menu for $75 per person with live music and complimentary champagne.
menu opentable

Cafe Spice – Serving a 4-course, prix-fixe dinner for $90a couple with a complimentary glass of champagne and gifts.
opentable

Chabaa Thai – Enjoy the Manayunk Thai restaurant’s classic menu or their special Valentine’s Day prix fixe menu.
Updated Listing Bring Your Own A la carte available

Cuba Libre – Valentine’s Day dishes are available at a la carte prices and as a three course prix fixe menu, priced at $45 per person.
menu opentable

Davio’s – Offering a 4-course, prix-fixe menu for $75 a person, with a number of selections for each course.
opentable

Devil’s Alley – Puppy Love Valentine’s Party. February 13th at the Painted Bride. Tickets are $35 for one person and one puppy. Includes appetizers from Devil’s Alley, local beers, wine and cocktails, silent auction and doggy bags, and a photo opp for you and your puppy. All proceeds support PAWS.
Updated Listing Singles Event

Estia – Offering a 4-course, prix-fixe menu for $75 person including Greek favorites like charcoal grilled octopus, fresh whole fish, and baklava.
menu opentable

Fogo de Chao – Sometimes you have to go with the press release. “Men everywhere will fall in love all over again when they are given an evening at Fogo de Chao Brazilian Steakhouse – a place where they will be showered with 15 savory cuts of delicious meat, carved table-side by request with no limit to their hunger-driven desires.”

Fork – The special Valentine’s Day menu, $70, will include three courses. The a la carte menu will be available at the bar.
menu alacarte

Gayle – Daniel Stern’s first restaurant is offering a couple different menus for Valentine’s Day. A five course meal for $75 and a staggering eight course extravaganza for $95.
Updated Listing menu opentable

Helium Comedy Club – It’s funny with your honey for just $20 at Helium Comedy Club at 8 PM. There is also a $20 wine bottle special and if you say you saw their ad in Philadelphia Weekly you get a free dessert.
Updated Listing Best Value

Jack’s Firehouse – At the very least check out the names of the menu items for this 4-course menu for $40/person with an optional wine pairing.
menu opentable Best Value

James – It’s the 2nd Annual Anti Valentine’s Day at James where they are only taking reservations for parties of 4 or larger. No flowers, candy or awkward dates necessary! Family style pre-fix menu will be served.
Updated Listing menu opentable Singles Event

Jose Pistola’s – Jose Pistola’s is hosting a My Bloody Valentine masquerade ball for just $5 per person.
Updated Listing Best Value-

L2 – Enjoy the regular a la carte me accompanied by live romantic jazz.
Updated Listing alacarte

Las Cazuelas – 4 courses for just $40 is great enough but throw in free wine and music and you’ve the thrifty Valentine has found a sweetheart of a deal.
Bring Your Own Best Value

Legal Sea Foods – Executive Pastry Chef  David Topian will introduce his favorite dessert on Valentine’s Day.  The new Chocolate Hazelnut Crunch, $6.50.
opentable alacarte

Le Castagne – Chef Brian Wilson offers a “ménage à trois” menu-four courses, with three tastes per course. Special menu is available from Wednesday February 13 through February 16. $90 per couple.
Updated Listing menu opentable

London Grill – The Art Museum neighborhood mainstay is hosting a special five-course prix fixe menu, $50, with dishes like foie gras meatball sliders and duck wings.  At the bar, singles and couples can enjoy the “Kill Cupid” Anti-Valentine’s Day party with special themed drinks.
opentable Singles Event

Manayunk Brewery – It’s the 5th annual Mile of Meet. Tons of dateless bachelors line up and ladies walk up and down the line checking out the guys.
Updated Listing Singles Event

Mercato – 4 courses and a complimentary champagne toast for $75 per person.
Updated Listing Bring Your Own

Marigold Kitchen – New Executive Chef Erin O’Shea will create a four-course prix fixe Valentine’s Day menu, $45, with a “Virginia is for Lovers” theme.  Dishes will incorporate O’Shea’s favorite Southern ingredients and techniques.
Updated Listing menu opentable Best Value Bring Your Own

Moshulu – The restaurant will be offering a romantic four-course dinner for $95.
menu opentable

Nectar – Berwyn’s shrine to Buddha serves a special Valentine’s Menu from the 14th to the 16th.
menu opentable A la carte available

New Deck Tavern – Single? Dumped ? Angry? Lonely? Hate Valentines Day? Head to New Deck where Stella Artois are $4.50 and select bottles of wine are $10 off.
Updated Listing Singles Event

Nineteen – will offer a special three-course prix fixe menu, $70, in celebration of Valentine’s Day. Guests also receive a complimentary glass of champagne. 
menu opentable

Pad Thai – Make it a spicy Valentine’s Day with a 3-course Thai dinner for two with complimentary champagne toast for just $45 per couple.
Updated Listing Best Value

Penne – is offering a $70 per couple prix fixe menu of Italian classics.
menu opentable

Patou – Served from the 14th through Saturday, February 15th, Patou is serving their Flowers of Romance menu for $50 per person. $165 a couple with bottle of Veuve Clicquot.
menu opentable

Pond and Bistro Cassis – Pond will be offering a special $75 per person tasting menu and both Pond and Bistro Cassis will also offer their standard menus.
menu opentable A la carte available

Rae – Rae is offering a five course chef’s tasting menu on Valentine’s Day for $85 per person, $125 each with fresh black truffle. Flights of wine are available for $55 per person.
Updated Listing menu opentable

Red Sky – A special 4-course menu which includes their signature “Red Bubbly” for $55 per person. The menu includes a choice of soup or salad, appetizer, entrée, and dessert.
opentable

Roy’s – From February 14th to 16th treat your loved one to a Hawaiian feast at Roy’s.
Updated Listing menu

Rum Bar – 6 course prix-fixe menu is available for $100 per couple. Seatings are at 6 and 8:30. And what’s the final course? Rum Cake!
Updated Listing menu

Savona – Pamper your loved one with a celebratory dinner at Savona on Thursday, February 14th.  They will be serving their new winter a la carte menu as well as a seven course chef’s tasting menu beginning at 5:00 pm.
A la carte available

Sonam – Sonam is adding some special items to its global tapas menu for the big day including oysters and lobster.
menu Bring Your Own

Square on Square – Three course prix fixe menu for just $30 per person.
Updated Listing Bring Your Own

Tango – 3 course prix fixe menu from the 14th to the 16th is $80 per couple with an optional wine pairing for $30 a couple.
menu

Twenty21 – Celebrate with a four course $125 per couple meal.
menu opentable

White Dog Cafe – Enjoy a romantic and organic three-course “Lady and the Tramp” dinner, $65, this Valentine’s Day.
menu opentable

Tbar – Tea for two. Enjoy a teapot of your favorite tea and receive the second for 50% off. Offer valid from 5 to 9 pm.
Best Value

Twenty Manning – Offering a special 4-course, prix-fixe menu for $150a couple. This price also includes a bottle of red, white, or sparkling wine.
opentable

Xochitl – Will offer a special four-course menu for $45.  Featured dishes will celebrate the role of chocolate in authentic Mexican cuisine.
Best Value

Zot – Enjoy a 4-course gourmet menu for $55 a person and with wine or beer pairings for $20 and $10 respectively.
opentable

Menus

333 Belrose

1st Course (choice of)

Baby Lettuce and Greens
plum tomato, toasted pistachios, mustard black pepper vinaigrette
Butter Lettuce Salad
candied walnuts, granny smith apples, blue cheese

2nd Course (choice of)

Puree of Asparagus Soup
fresh crabmeat
Butternut Squash & Apple Cider Bisque
spiced crème, granny smith apples

3rd Course (choice of)

Jumbo Lump Crabcake
lobster cognac sauce
Fettuccine Carbonara
applewood smoked bacon

4th Course (choice of)

7oz. Petite Filet Mignon
sour cream mash, glazed baby carrots, cabernet demi glaze
Pan Roasted Salmon “Scampi”
jumbo shrimp, garlic, lemon & asparagus

Dessert

Lovers’ Dessert Sampler
chocolate decadence, miniature vanilla bean crème brulee,
chocolate strawberries

Alison at Blue Bell

Appetizers

Lobster Cake with Blood Orange Fennel Salad, Toasted Almond Saffron Vinaigrette

White and Green Asparagus Salad, Maitake Mushrooms, Lyonnaise Eggs, Cherry Vinaigrette

Thai Seafood Chowder, Coconut Lemongrass

Duck Confit Ravioli with Ricotta Salata, Figs and Aged Balsamic

Smoked Salmon Terrine, American Caviar, English Pea Salad

Entrees

Filet of Beef, Potato Gratin, Escargot and Shallot Ragu with Goat Cheese and Port Wine Sauce

Tuna, Sweet Potato Puree, Foie Gras & Red Onion Marmalade

Wild Striped Bass, Fava Beans, Black Trumpet Mushrooms and Kohlrabi with Shallot Broth

Sea Scallops with Housemade Tagliatelle Pasta, Pipérade & Caper Nage

Rack of Lamb, Fresh Date Couscous, Radicchio Lamb Sausage and Harissa

Dessert

Ansill Food + Wine

Matches Made in Heaven

Valentine’s Menu (subject to change)
Wine paring available upon request for $25

Please select one item from each course

first

GAUFRETTE POTATOES caviar, crème fraiche

SURF AND TURF tuna tartare, steak tartare

CRAB AND AVOCADO SALAD blood orange, basil

second

FRISÉE SALAD poached egg, bacon

FRENCH ONION SOUP comte grilled cheese

PORCINI AND SWEET GARLIC FLAN herb salad

third

GRILLED RACK OF LAMB mint, artichokes

NEW YORK STRIP STEAK potato, mushrooms

SCALLOPS saffron, cream

fourth

CHOCOLATE FONDANT apricot, vanilla ice cream

RASPBERRY CRÈME BRULÉE shortbread

SELECTION OF CHEESES fruit and nut bread, crackers

Astral Plane Millennium

Choice of Salad
Sweet Hearts Salad
Spring mix, candy walnuts and sweet dry mixed fruit and fresh strawberry bliss dressing

Rose Petal Salad
Arugula crumble gorgonzola cheese, dry cranberries, cherry rose tomatoes and Mediterranean dressing

Choice of Appetizer

Turtle Dove Chicken Dumpling
Tender chicken breast with fresh ginger and garlic stuffed with home made wonton

Sweet Pea
Tender sweet jumbo shrimp stuffed with grilled spicy veggies garnished in tomato cilantro sauce with crumble crabmeat

Novio
Tender grilled beef kebobs served with corn black bean salsa

Choice of Main Courses

Valentine
Veal cutlet rolled pine nuts parsley with parmesan cheese and red sauce

ArcoIris
Whole rainbow trout with fresh garlic orange and lemon rinds

Astral
Tender boneless stuffed chicken breast with roasted pepper, mozzarella cheese and spinach with a side of pasta

Sky
New York strip steak with blue cheese butter

Main Course Sides

Veggies twice baked truffle mashed potatoes
Baby Brussels sprouts

Lovers Chocolate Trio Dessert

Basil

first course

classic shrimp cocktail with remoulade and cocktail sauce
11.95

maine lobster and jumbo lump crab bisque, parmesan reggiano frico crisp
9.95

main course

surf trio- roasted maine lobster tail topped with sauteed jumbo shrimp
and jumbo lump crab “scampi” style
24.95

tenderloin turf trio- beef, veal and pork “filet mignon”
with classic tarragon bernaise sauce
24.95

surf and turf- grilled 4 oz. filet mignon topped with maine lobster tail
and classic tarragon bernaise sauce
26.95

Bistro St. Tropez , An Evening Of Lovers

Complimentary Kir Royale for each guest

First Course

Billi-Bi Soup
Cream of mussel soup with muscadet wine and saffron aioli

Second Course (choice of)

Oysters
with champagne grape mignonette

Smoked Salmon
with corn bilini, crème fraiche, capers, asparagus, salmon caviar,
horseradish cream sauce

Salade
with arugula, watercress, radicchio, apples, dried cherries, pine nuts,
montrachet cheese, wild flower honey vinaigrette

Main Course (choice of)

Seared Ahi Tuna Loin
with white and black rice, sautéed tender snow pea leaves,
roasted red peppers, ginger soy beurre blanc

Butter-Poached Shrimp, Scallops and Lobster
with fingerling potatoes, asparagus, basil lemon sauce

Seared Thyme-Crusted French Chicken Breast
with mashed sweet potato, caramelized golden apple and onions, truffle sauce

Duet of Filet and Rack of Lamb
with polenta gratin and creamy red swiss chard and cabernet sauce

Dessert (choice of)

Valhrona Chocolate Fondant
with chambord crème anglaise

Grand Marnier Souffle

Bridget Foy’s Lover’s Menu

Starters

Lobster Bisque / sherry cream drizzle

Roasted Beet Salad / mixed greens /spiced pecans / white balsamic vinaigrette

Seared Duck Breast / shaved fennel / baby arugula /blood orange reduction

Artisinal Cheese Plate / raw honeycomb / spiced pecans

Tuna Tartar Napolean / crispy wonton / ginger soy tuna

Entrees

Wild Mushroom Risotto /seasonal mushrooms / asparagus /shaved locatelli

Crab Stuffed Trout / lobster cream sauce / shaved fennel / crispy polenta

Strip Steak / truffle butter / mashed potatoes / haricot verts / onion rings

Herb Crusted Salmon / crème fraiche / potato leek gratin / asparagus

Cornish Hen / honey crust / blood orange reduction / mushroom bread pudding

Dessert

Chocolate Fondue for Two / brownies / pound cake / fresh berries

Cocktails

The Passionate One / Vanilla vodka /creame de cacco/ strawberry / chocolate rim

French Kiss / passoa passion fruit liquor/ champagne /pineapple

Love Potion No. 9 / vodka /Chambord / white cranberry

Champagne

Cadence

APPETIZERS

Iced Oysters and Clams, Strawberry Ginger Granité, Pernod-Parsley Essence

Lobster Bisque, Champagne Foam

Rabbit Spring Rolls, Lavender Apricot Confit

Watercress Endive Salad, Grapefruit, Ricotta Salad

ENTRÉES

Lamb Wellington, Shitake Duxelles, Baby Zucchini

Seared Diver Scallops, Scarlet Beet Reduction, Osetra Caviar

Polenta Gnocchi, Wilted Red Chard, Butternut Squash
Charcoaled Filet Mignon, Rosewater-demi Foam, Sweet Plantain Puree

DESSERTS

Cuba Libre Specials

Ceviche de los Enamorados, which features thinly sliced wild salmon in a blood orange-passion fruit sauce, topped off with salmon caviar.

Pernil de Lechon, an apple cider-braised pork ossobuco with a zococao chocolate glaze and parsnip puree

Miami Spiced Bouillabaisse, a warming dish of fresh mahi mahi, shrimp, scallops, clams and mussels.

“Besitos for Two” (little kisses). The dessert includes tastes such as Dulce de leche truffles with sea salt; Spiced doughnuts with banana rum caramel and Toasted coconut shortbread with white chocolate.

Estia

Appetizer

Charcoal Grilled Octopus
Tender grilled octopus is sliced marinated in red wine vinaigrette served over red and white onions topped with grilled peppers, capers and parsley

Crab Cake
Fresh jumbo lump crab meat is served over Beluga lentils with lemon marinated Gigandes and a mustard aioli

Braised Pulled Lamb in Phyllo
Braised leg of lamb with onions, garlic, oregano and kefalograviera cheese rolled in Phyllo and served with yogurt

Scallops Saganaki
Sea scallops are pan seared before being baked with ouzo, tomato and feta cheese

Stuffed Grilled Calamari
Stuffed with feta, manouri and kefalograviera cheese before being grilled and garnished with extra virgin olive oil

Salad
Guests choose one to be served family style for sharing:

Horiatiki Salata
Classic Greek country salad with vine-ripened tomatoes, cucumbers, peppers, red onions, mixed olives and wood barrel aged feta cheese tossed in red wine vinaigrette

Romaine Salata
Romaine lettuce is tossed with caper and dill vinaigrette, crumbled feta cheese and topped with crushed oregano croutons and grated kefalograviera cheese

Entree

Whole Grilled Lavraki or Tsipoura
Whole fish is charcoal grilled then fillet served with oregano, capers latholemeno and horta

Filet Mignon
Grilled filet served with roasted shitake mushrooms and potato tiganites

Plaki
Chilean sea bass slow baked in fish fume and tomato sauce with onions, tomatoes, green peppers, carrots, potatoes, capers, and thyme

Chicken with Orzo
Organic chicken roasted served over caramelized onion and yogurt orzo with a lemon chicken thyme jus

Dessert

Baklava
Layered filo with almonds cinnamon and sugar soaked in a honey syrup

Fresh Fruit

Sorbet
Choice of mango or strawberry

Fork Restaurant

First Course

Vegetarian White Bean and Escarole Soup

Baby Spinach, Grilled Crimini Mushrooms, Gogonzola, Caramelized Onions, Honey Mustard Vinaigrette

Roasted Beets, Ruby Grapefruit, Shaved Fennel, Mache

and Clementine Orange Vinaigrette

Truffled Country Paté with Lemon Confit, Toast Points, Grainy Mustard and Cornichons

Second Course

Pan – Seared Salmon with Vietnamese Chili Sauce, Coconut Lemongrass Broth,

Rice Noodles, Snow Peas and Shiitakes

Vegetarian Chile Rellenos Stuffed with Cilantro Rice, Cheddar, Goat Cheese, Calabaza Squash and Pine Nuts with Three Chili Sauce, Guacamole and Sour Cream

Grilled “Free -Range” Chicken with Paprika,

Lime and Tarragon Sauce,

Roasted Fingerling Potatoes and Snap Peas

Braised Short Ribs with Ancho Chili Curry, Pappardelle

and Sautéed Spinach

Dessert

Selections from our Dessert Menu

Gayle

FIVE COURSE MENU $75
Goat Cheese Bavarian, Beets

______

Ocean Trout Chops, Smoked Ocean Trout and Red Onions
or
Sole with Herbs

______

Guinea Hen Daube
or
Beef with House Cured Beef “Lardo” and Butter Chawan Mushi with Garlic Toast and Crisp White Beans

______

Tastes of Cheese

______

Warm Vanilla Cake, Chocolate Terrine and Caramel
or
Apple Pie

EIGHT COURSE MENU $95

Goat Cheese Bavarian, Beets

______

Ocean Trout Chops, Smoked Ocean Trout and Red Onions

______

Seafood Hot Pot
or
Sole with Herbs

______

Foie Gras and Caramel Urchin

______

Guinea Hen Daube
or
Beef with House Cured Beef “Lardo” and Butter Chawan Mushi with Garlic Toast and Crisp White Beans

______

Tastes of Cheese

______

Gold and Diamonds

______

Warm Vanilla Cake, Chocolate Terrine and Caramel
or
Apple Pie

Jack’s Firehouse

1st Course

“Jack’s Oysters Aphrodiziac”
Horseraddish, Crab Encrusted Oysters Baked on a Half Shell

“Le Coeur De La Mer”
Scallop, Shrimp and Calamari Ceviche

“Godess of Love”
Shredded Lamb wrapped in Puff Pastry with Cucumber Yogurt Sauce

“Heart of Gold”
North Carolina Style Crab Cake with Roasted Garlic Aioli

2nd Course

“Red Velvet”
Tomato and Shrimp Bisque

“The Forbidden Fruit”
Green Apple, Blue Cheese and Spiced Pecans with Baby Arugula and Champagne Vinaigrette

“Good to the Finish”
Spinach Salad with Tomato, Mozzarella and Pancetta  Vinaigrette

3rd Course

“Venus’ Succulent Medallions”
Garlic and Herb Marinated Lamb Medallions with Blue Cheese Chipotle Whipped Potatoes and Creamed Leek & Grape Tomato Stew

“One Fine Piece of Tail”
Broiled Lobster Tail over Sundried Tomato Risotto and Brown Butter Bernaise Sauce

“Snapper?  I hardly know her!”
Red Snapper with Herb and Shallot Rice Pilaf & Champagne Mushroom Escabeche

“Cupid’s Saucy Sampler”
BBQ Platter featuring our Beef Brisket, Southern Style Pulled Pork, Smoked Chicken and Championship Ribs

“Romeo & Juliet”
Petite Filet with Jumbo Shrimp, Potato Gratin, Asparagus Wrapped with Prosciutto & Green Peppercorn Sauce

Dessert

“Bitter Sweet Lovin”
Heart Shaped Chocolate Raspberry Layer Cake with French Vanilla Ice Cream

“Satin & Silk”
Chewy Toffee Butter Cake with Almond Creme Brulee

James Anti-Valentine’s Day Menu

Oysters on the half shell
Or
Salt roasted shrimp, fennel scented white bean puree

Potato gnocchi gratinata
Or
Ricotta-leek agnolotti, thyme brown butter & parmigano reggiano

Slow roasted poularde, cauliflower, sage jus
Or
Whole branzino, pan fried baby Brussels sprouts, cipollini, white wine sauce
Or
Braised veal cheeks, root vegetable puree, gremolata

Dessert

Chocolate bread pudding
Or
Apple & cranberry cobbler

Vanilla ice cream scooped table side

 

Le Castagne Highlights

Chef’s selection of three antipasto

Homemade, Best of Philly â„¢ gnocchi trio

Sampling of lobster tail, petite fillet mignon and truffle risotto stuffed quail

Homemade chocolate truffles, cheese cake flan, chocolate strawberries.

Marigold Kitchen

1st Course

roasted beets with spiced pecans and aged ghouda with fresh greens

toasted baguette with shaved
wigwam ham, dijon and chow chow

2nd Course

byrd mill grits with va butter poached oysters

red pepper bisque with seared cornbread

3rd Course

crispy skin duck breast with black eyed peas, sweet potatoes and highland county maple vinaigrette

seared salmon with surry sausage, fingerlings and haricot verts

homemade potato gnocchi with collards, bell peppers and lemon-thyme beurre blanc

Dessert

warm chocolate cake with pecan caramel sauce and white chocolate mousse

lemon tart with apricots and candied walnuts

Moshulu Highlights

trio of shrimp cocktail

lobster bisque

double cut lamb chops

Nectar

Cocktails

Hibiscus Green Teanini $11.95
Made with Zen Green Tea Liqueur, Hibiscus Green Tea Syrup and Ciroc Vodka
Garnish with fresh Hibiscus flower

Elderflower Pear Martini $11.95
Made with Grey Goose Pear Vodka, St Germain, Fresh Pear Puree and Absinthe
Garnish with Elderflower or fresh white flower and pear slice.

Blueberry Lavender Martini $11.95
Blueberry Stoli Vodka, Lavender Syrup, Parfait Amour and Fresh Blueberries
Garnish with fresh purple flower and blueberries.

Dinner

Lobster Consommé, Lobster Dumplings, Lemon Verbena
11

Lobster, Avocado, Yuzu Tobiko Sushi Roll
18

Butter Poached Lobster, Pad Thai
32

Lobster Bento for two
Lobster Spring Roll, Crispy Lobster Pot Stickers, Tempura Lobster Claws, Chilled Lobster Salad
36

Grilled Dry Aged Sirloin, Wok Lobster, White Asparagus, Potato Tart
38

White and Dark Chocolate Bento for two
Warm Dark Chocolate Chiboust, White Chocolate Cake, White Chocolate Lingonberry Fudge Ice Cream
14

Nineteen (XIX)

Highlights will include:

Hand dived sea scallops

“rotisserie” avian poulard for two

chocolate custard “four ways.”

Patou Flowers of Romance Menu

First Course

Wild Mushroom Soup
with truffle strawberry crème fraîche

Second Course (choice of)

Lobster Spring Roll
with goat cheese, black olive, salmon caviar,
dill and asparagus salad

Potato Gnocchi
cherry tomatoes, sweet peas and creamy sage gorgonzola sauce

Jumbo Lump Crabmeat Parfait
with mango, cucumber, scallop ceviche and a ginger citrus curry sauce

Oysters on the Half Shell
with champagne grape mignonette

Third Course (choice of

Grilled Brochette of Lobster, Shrimp and Salmon
with a ragout of red bliss potato and cockles clams

Moroccan-Spiced Chicken
with couscous, olives and preserved lemons

Pink Peppercorn-Crusted Halibut
with asparagus and creamy wild mushroom risotto

Duet of Filet Mignon and Rack of Lamb
with potato goat cheese galette, creamy swiss chard and cabernet sauce

Fourth Course (choice of)

Chocolate Crepes
with nutella, chocolate sauce and whipped cream

Grand Marnier Soufflé

Penne

Appetizer

Classic Caesar Salad

Radicchio and Arugula Salad
Sun Dried Tomatoes, Parmesan, and Balsamic Vinaigrette

Sweet Potato Soup Garnished with Spicy Citrus Shrimp Salad

Entrée

Chicken Palliard with Mushroom Marsala Sauce
Mashed Potato and Haricot Vert

Sautéed Salmon
Roasted Pepper Risotto, Sautéed Spinach, and Olive Oil Sauce

Sweet Potato Ravioli in Gorgonzola Dolce Sauce and Amaretti

Cavatelli with Tomato Basil Sauce

Dessert

Chocolate Ricotta and Almond Canoli
With Strawberries

Sicilian Orange Meringue Tart

Classic Tiramisu

Pond Tasting Menu

Canapés

Lobster Bisque
garnished with edible flowers

Pan-seared Monkfish
wrapped with prosciutto served with tomato confit, and topped with micro greens

Duo of Petit Filet & Crab Cake
saffron cream and shallot sauce

Imported Cheeses
toasted country bread and grapes

Burgundy Gateau
two layers of sponge, with vanilla mousse and a cassis glaze

Coffee or Tea

Rae

Roasted Beets with Foie Torchon, Sea Urchin, Celery Leaves, Beet Mousse
Gaston Chiquet, Brut Tradition, 1er Cru, Dizy

White Minestrone with Winter Vegetable Salad
Domaine des Baumard, 2004, Savennières

Veal Shank and Tenderloin, Custard of Saffron Risotto and Stuffed Marrow Bone

or

Lobster and Seafood Stew
A to Z, Pinot Noir, 2006, Willamette Valley

Cheese and Sorbet for Two
Sella and Mosca, Cannonau di Sardegna Reserva, 2004, Sardegna

Dessert for Two
Rosa Regale, Brachetto D¹Acqui

Roy’s

appetizer – choice of one

Tuna Tataki
Black Lava Salt, Mango Curry Vinaigrette

Lobster Dim Sum
White Truffle Emulsion

Seared Short Rib of Beef
Crispy Sweet Potato, Pickled Bok Choy

Szechwan Pork Inside Out Roll
Shredded Pork, Avocado, Cucumber

Roy’s Classic Blackened Appetizer
Soy Mustard Butter Sauce

soup & salads – choice of one

Won-Ton Soup
General Tso’s Chicken Dumplings

Roy’s Creamy Lobster Bisque

Baby Iceberg Lettuce Salad
Crispy Prosciutto, Maytag Blue Cheese Dressing

Hearts of Fire & Petite Mache Salad
King Crab, Ginger-Blackberry Vinaigrette

entrée selections – choice of one

From the Sea

New Zealand Blue Nose 62
Creamy Isreali Cous Cous, Nameko Mushrooms, Tandoori Reduction

Hawaiian Monchong 68
Crispy Lemongrass Shrimp Dumplings, Ginger & Red Miso Aioli

Seared U10 Scallops 63
Sunchoke Puree, Crispy Pork Belly, Applewood Bacon Jus

Black Tiger Shrimp 55
Pad Thai Noodles, Curry Emulsion

Sous Vide Lobster Tail 72
Quinoa, Baby Brussel Sprouts, Pearl Onions, Champagne Sabayon

Roy’s Misoyaki Butterfish 64
Sizzling Soy Vinaigrette

Roy’s Macadamia Nut White Fish 64
Lobster Brandy Cream Sauce

From the Land

Tamari Roasted Chicken Breast 49
Vegetable Lo Mein, Korean Poulet Jus

Pan Seared Duck Breast 58
Sage & Rosemary Polenta, Cherry Port Demi

Kurobuta Pork Loin 65
Roasted Root Vegetables, Go Chu Jang Reduction

Grilled Filet Mignon 68
Aged Cheddar & Gouda Macaroni and Cheese, Pinot Demi

Rack of Lamb Entrée 66
Rock Shrimp Twice Baked Potato, Herbed Lamb Jus

Filet and Lobster Tail Combination 85
Aged Cheddar & Gouda Macaroni and Cheese, Pinot Demi

Sweet Endings ~ Choice of One

Yet to be determined

Rum Bar

First Course
Ahi Tuna Ceviche Amuse

Second Course
Hearts of Palm over Watercress with Cilantro Vinaigrette

Third Course
Goat Cheese Cake topped with Mango Salsa and Micro Greens

Fourth Course
Chilean Sea Bass with Sweet Avocado and Sauteed Asparagus

Fifth Course
Seared Filet Tips with Truffle Mashed Potatoes

Sixth Course
Rum Cake with Mango Drizzle


Sonam Menu Additions

Oysters two ways
2 oysters topped with pan seared foie gras and champaigne Mignonette
2 oysters topped with white balsamic strawberry salsa

French Thai Lobster
Stir Fried lobster tail
Tempura battered, spicy aioli dipped claws
Thai noodle cake
Braised baby bok choy

Filet
6oz filet topped with Barolo crème fraiche red grapes and pine nuts
Goat cheese thyme mashed potatoes
Ratatouille and mushroom confit

Chicken
Blood Orange marinated Airline breast
Edamame Risotto
Julienne mixed vegetables

Tango

Special Cocktails

Razberi Truffle Kiss Martini $10
Stoli Razberi, Godiva White Chocolate Liqueur, Cream, Chambord,
Fresh Raspberry Garnish

Godiva Chocolate Martini $10
Absolut Vodka, Godiva Dark Chocolate Liqueur, White Crème de Cacao,
Chocolate Swirl Garnish

The Latin Lover $10
Malibu Coconut Rum, Coconut and Raspberry Puree, Banana Liqueur, Pineapple Juice, Coconut Flake Garnish

Pomegranate Sparkler $9
Pomegranate Juice, Kenwood Yalupa Cuvee Sparkling Brut, Lemon Twist Garnish

Amaretto Mimosa $10
Disaranno Amaretto, Orange Juice, Kenwood Yalupa Cuvee Sparkling Brut,
Brule’ Orange Twist Garnish

1st Course (choice of)

Crab Corn Bisque, Caviar Garnish

Lobster Fettuccini
Main Lobster, Peas, Roma Tomatoes, Prosciutto de Parma, White Truffle Parmesan Cream

Blue Point Oysters, Mignonette

select wine (choice of)

Semilon/Sauvignon Blanc, Ferngrove “Symbols” 06, Frankland River, Australia
Cuvee Blend, Kenwood “Yalupa” Brut N/V, California

2nd Course (choice of)

Spinach and Shiitake Mushroom Stuffed Salmon, Wrapped in Puff Pastry, White Wine Lemon Butter Sauce

Roasted Filet with 2 Jumbo Grilled Shrimp, Roasted Garlic Mashed Potatoes, Caramelized Onion French Green Beans, Tomato Béarnaise

Roasted Chilean Sea Bass, Sautéed Asian Vegetables, Steamed Shrimp Dumplings, Sweet and Sour Glaze

select wine (choice of)

Albarino, Martin Codax 06, Rias Biaxas, Spain
Pinot Noir, Barton & Gustier “Bistro Wine” 05, Burgundy, France
Cabernet Sauvignon, Hawk Crest 04, California

3rd Course

Chocolate Trio, Dark Chocolate Truffles, White Chocolate Strawberries, range Milk Chocolate Crème Brule Pave

wine pairing

Port, Whiskers’ Blake Tawny, Hardy’s N/V, Australia

Twenty21 Aphrodisiac Menu for Lovers

First Course

Butternut Squash Soup
caramelized apple, calvados

Salad of Jumbo Lump Crabmeat
pickled beets, white asparagus, frisée, orange vinaigrette

Second Course

Roasted Sea Scallops
fried tomato, oyster leek emulsion

“Surf and Turf”
fricassee of chicken and shrimp, potato dumplings tarragon riesling jus

Third Course

6oz Filet Mignon “Oscar”
roasted with sea salt butter, potato purée, grilled asparagus, rich crab cream

Slow Cooked Scottish Salmon
gently cooked with orange zest, cherry tomatoes, fingerling potatoes

beet citrus beurre blanc

Dessert

Dessert Sampler for Two

White Dog Cafe

Starters

Steamed Littleneck Clams in the Style of Venus
angel hair pasta, smoked salmon, sweet peas and Florence fennel

Crispy Sweet Potato and Fresh Rock Shrimp Fritters
enrobed in tender lettuce leaves with spicy ginger-lime dipping sauce

Martini of Chilled, Freshly Shucked Oysters in Bloody Mary Sauce
artichoke hearts and celery seed crackers

Jumbo Lump Crabmeat and Red Delicious Apple Salad
tender baby greens, lemon-mint dressing, avocado cream & plantain crisps

Garden of Eden Salad of Aphrodisiac Vegetables
dressed with creamy rosemary mustard vinaigrette

Ménage à Trois of Three Erotic Fruits with Warm Brie
red flame grapes, luscious pear and forbidden apple with buttery brioche toasts

Frisky Rabbit Sausages wrapped in Prosciutto and Grilled
peppery arugula salad and shaved Pecorino romano with white truffle dressing

~ Entrees ~

Stir-fried Vegetables and Silken Tofu with Kaffir Lime and Lemongrass
in curried coconut cream atop crispy noodle pillow and pea tendrils

Artichoke and Truffled Risotto with Roasted Asparagus
grilled portobello mushrooms, braised red onions and cherry tomato coulis

Duet of Duck: Pan Crisped Breast and Armagnac Sausage
spiced honey glaze, wild rice pilaf and braised belgian endive

Honey-Mustard Basted Lamb Tenderloins with Sherry-Cumin Jus
spicy fried potatoes with saffron aioli and mint steamed garden vegetables

Parisian Filet of Beef au Poivre topped with Roquefort Butter
wild mushroom-potato gratin and spinach fondue

Fricassée of Scallops and Chanterelles with Meyer Lemon and Tarragon
curry roasted Yukon gold potatoes and haricots verts

Pan Crisped Wild Alaskan Salmon with Asparagus and Crab Velouté
spinach tagliatelle, pear tomatoes and chives

~ Desserts ~

“Ravishing” Raspberry Cheesecake
in a pine nut crust and raspberry caramel sauce

“Confess Your Sins” Cherries Jubilee Sundae
French vanilla ice cream and a butter crunch heart pastry

“After The Act” Cappuccino Crème Brûlée
with cinnamon froth and chocolate “cigarettes”

Smooth & Silky Milk Chocolate Cream Pie
nestled in a Chocolate Cookie Crust with toasted peanut caramel, whipped vanilla cream and chocolate curls

Sweets for the Sweet
hand-crafted chocolates and other luscious bites to wrap your lips around

“Don’t Break My Heart” Lemon-Pistachio Tart
with blood orange sauce and fresh vanilla whipped cream

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  • http://www.girlsbedroom.org Henry Anderson

    the best garden vegetables are tomatoes and potatoes, they look great and you can eat them too.;~.