Valentine's Weekend 2010

Starters

Colossal Crab Cocktail 15
with horseradish cocktail, cucumber, lemon and crispy
sesame wonton chips

Brandied Lobster Bisque 11

Baby Spinach and Strawberry Salad 9
with toasted pecans, goat cheese and white balsamic dressing

Lump Crab Cake 12
roasted crab cake with avocado relish and shrimp-sherry cream

Main

Lobster Tail and Crab Ravioli 34
butter-poached 4 oz. South African lobster tail over hand-made crab ravioli with baby spinach, tomato and lobster beurre blanc

Union City Steak and Crab Cake 30
five ounce filet mignon and blackened crab cake with bacon-cheddar mashed potato and seasonal vegetables

Pan-Roasted Halibut 28
atop ricotta gnocchi with shiitake mushrooms and parsley-garlic cream

Veal T-Bone Steak 36
grilled 14 oz. t-bone with truffle bordelaise sauce, blackened string beans and roasted fingerling potatoes

Dessert

Mascarpone and Berry Crepes 8
warm crepe with fresh berries and chocolate fondue

Chocolate Mousse Martini 9
bittersweet chocolate mousse with raspberries, toasted pistachio, whipped cream and chocolate shavings