Chloe & Bernard's Menu

Valentine's Day 2004

Firsts
Shrimp chowder
Or
Organic green salad with vine ripe tomatoes, grilled pineapple, asiago-garlic crutons, and
A pear-champagne vinegrette
Or
Spinach salad wilted with warm balsamic, apple wood bacon, and red onions and topped with walnuts and parmesan cheese

Seconds
Chilled, raw oysters with Cucumber Mignonette sauce
Or
Grilled Muscovy Duck breast with radicchio, cherry raisins, and a sherry-honey-dijon vinaigrette
Or
Eggplant Napolean layered with vine ripe tomatoes and organic greens with a black olive and caper vinaigrette

Thirds
Pan seared day boat scallops in a sherry, hazelnut, and basil cream sauce with spinach and pomme frites.

Grilled Rib Eye with garlic sautéed haricot vert, Duchesse potatoes and rosemary jus

Oven baked Lobster tail with white truffle mashed potatoes and braised leeks

Shitake Strudel with asparagus, squash, and tomato-basil-garlic sauce