VALENTINE'S DAY 2004

Soup/Salad

Asparagus and Black Truffle Puree with Smoked Bacon, Slivered Carrots and Broccolini Salad

Saffron Kissed Oyster and Tasso Ham Chowder with Crisp Fried Leeks

Smoked Trout Caesar Salad with Winter Cabbage, Oven Roasted Roma Tomatoes, and Cornbread Croutons

"Champagne and Strawberries" salad with Wildflower Honey, Fresh Basil, Pickled Onions, Toasted Hazelnuts, and Goat Cheese

Appetizer

Grilled Portabella Mushroom with Duck Confit, Pine Nuts, Spicy Greens, and Sundried Tomatoes, finished with Reduced Balsamic and Red Wine Reductions

Poached Shrimp and Smoked Salmon "Maki" with Cucumbers, Avocado, Roasted Peppers, Cream Cheese, and Spicy Mustard Vinaigrette

Oysters "Rockefeller" with Smoked Bacon, Mustard Greens, Hedgehog Mushrooms, and Pecorino in Fennel Cream, finished with Toasted Panko

Intermezzo - Prickly Pear Sorbet with Lemon-Mint Tea Bread

Entrée

Seared, Peppered Wild White Salmon Fillet atop Roasted Beet Risotto, Surrounded by an Herb Beurre Blanc and finished with Honey Charred Vegetables and Sturgeon Caviar

Chargrilled Beef Tenderloin with a Hash of Roasted Potato, Grilled Scallion, Red Bell Pepper, and Kalamata Olive, surrounded by a Rosemary-Stewed Tomato Puree, finished with Shaved Drunken Goat Cheese and Greens

Dijon and Herb Crusted New Zealand Rack of Lamb accompanied by Basil Pesto Grit Cake, Juniper Berry-Red Wine Reduction, and White Asparagus-Crimini Mushroom Sauté

Panko Crusted Local Flounder Fillet atop Lobster Studded Wild Rice, surrounded by a Lemon-Chive Beurre Blanc, finished with a Baby Arrugula and Dried Mango Salad

Dessert

Amaretto Flavored Crème Brulee with Scotch Shortbread

Minted Strawberry and White Chocolate Chip Ice Cream Parfait with Chocolate Twizzle

Bailey's and Chocolate Cheesecake with Grand Marnier Anglaise