VALENTINE'S DAY MENU

 

first course

SHRIMP BISQUE SOUP

GRILLED OCTOPUS
With chicpeas, celery, poached egg vinaigrette

BEET COMBO
Caramelized golden and red beets with goat cheese and pistachios

CRAB CAKE
Jumbo lump crab meat, served over spinach buerre blanc sauce

STUFFED FIGS
With taleggio cheese,  wrapped with speck prosciutto, port wine and dark chocolate reduction

 

SECOND COURSE

VILLAGGIO CHOCOLATE RAVIOLI
Homemade, stuffed with sun-dried figs and Gorgonzola cheese, served with Brut champagne cream sauce

ARUGULA SALAD
With shaved parmigiana cheese, pomegranate vinaigrette

 

THIRD COURSE

FILET MIGNON OSCAR
Topped with jumbo lump crab-meat, Bernese sauce

SHORT RIBS
With soft polenta, Au jus, granny smith apple shavings

SALMON IMPERIAL
Stuffed with crab meat, served with fregola, saffron vinaigrette

VEAL MARE MONTE
Topped with crab-meat, roasted peppers, spinach white wine lemon sauce

CHICKEN FANTASIA
Topped with jumbo shrimp, shaved asparagus, sun-dried tomatoes, white wine lemon

SCALLOPS RISOTTO
Seared scallops over mushroom risotto, truffle essence

 

FOURTH COURSE

HOMEMADE CHOCOLATE MOUSSE

HOMEMADE BLOOD ORANGE PANNA COTTA

HOMEMADE MASCARPONE CHEESECAKE

PISTACHIO OR CHOCOLATE NUTELLA GELATO