Valentine’s Day Options 2008
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 available
Online reservations available
A la carte options available
BYOB
Singles Event
Best Value
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.
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.
Ansil Food + Wine – Ansill’s “Matches Made in Heaven Menu” is $50 per person. Ansill’s a la carte menu will also be available.
Astral Plane Millennium – Serving an intimate romantic dinner for you and your Valentine with a prix-fixe menu for $98 a couple.
Bar Ferdinand – $65 for a prix-fixe menu or if you’re single, get drunk at the bar and enjoy the live music.
Basil – Paoli’s Basil is running a special a la carte menu between the 14th and 16th.
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.
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.
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.
Cadence – Join Cadence for a special 3-course, prix-fixe menu for $75 per person with live music and complimentary champagne.
Cafe Spice – Serving a 4-course, prix-fixe dinner for $90a couple with a complimentary glass of champagne and gifts.
Chabaa Thai – Enjoy the Manayunk Thai restaurant’s classic menu or their special Valentine’s Day prix fixe menu.
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.
Davio’s – Offering a 4-course, prix-fixe menu for $75 a person, with a number of selections for each course.
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.
Estia – Offering a 4-course, prix-fixe menu for $75 person including Greek favorites like charcoal grilled octopus, fresh whole fish, and baklava.
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.
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.
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.
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.
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.
Jose Pistola’s – Jose Pistola’s is hosting a My Bloody Valentine masquerade ball for just $5 per person.
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L2 – Enjoy the regular a la carte me accompanied by live romantic jazz.
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.
Legal Sea Foods – Executive Pastry Chef David Topian will introduce his favorite dessert on Valentine’s Day. The new Chocolate Hazelnut Crunch, $6.50.
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.
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.
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.
Mercato – 4 courses and a complimentary champagne toast for $75 per person.
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.
Moshulu – The restaurant will be offering a romantic four-course dinner for $95.
Nectar – Berwyn’s shrine to Buddha serves a special Valentine’s Menu from the 14th to the 16th.
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.
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.
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.
Penne – is offering a $70 per couple prix fixe menu of Italian classics.
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.
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.
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.
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.
Roy’s – From February 14th to 16th treat your loved one to a Hawaiian feast at Roy’s.
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!
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.
Sonam – Sonam is adding some special items to its global tapas menu for the big day including oysters and lobster.
Square on Square – Three course prix fixe menu for just $30 per person.
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.
Twenty21 – Celebrate with a four course $125 per couple meal.
White Dog Cafe – Enjoy a romantic and organic three-course “Lady and the Tramp†dinner, $65, this Valentine’s Day.
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.
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.
Xochitl – Will offer a special four-course menu for $45. Featured dishes will celebrate the role of chocolate in authentic Mexican cuisine.
Zot – Enjoy a 4-course gourmet menu for $55 a person and with wine or beer pairings for $20 and $10 respectively.
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
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.â€
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
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 Turfâ€
fricassee of chicken and shrimp, potato dumplings tarragon riesling jus
Third Course
6oz Filet Mignon “Oscarâ€
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
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 “cigarettesâ€
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