Valentine's Dinner

Valentine's Day Dinner
Thursday, February 14th, 2008

Appetizer

Sea Scallops
pan-seared with citrus crust, drizzled with Champagne lobster butter sauce

Beef Tenderloin Tips
sautéed and served over crispy fried polenta with red wine pan sauce

Calamari
curry breaded and fried, served with tamarind mango aioli dip

Wine Pairing: Sparkling, Blanc de Blancs, Niebaum Coppola, CA – NV


Salad or Soup

Cucumber and Green Papaya Salad
dressed with a sesame vinaigrette

Apple and Almond Salad
with crumbled Stilton cheese and pomegranate vinaigrette

Banana Lemongrass Soup
garnished with curried eggplant and crab meat

Wine Pairing: Sauvignon Blanc – White Oak, Russian River, CA - 2006


Entrée

Seared Venison
black pepper crusted with lamb demi-glace, truffled purple potatoes, asparagus
Wine Pairing: Syrah – Adelaide, Paso Robles, CA - 2006

Lobster Tail
stuffed with curried crab, over pineapple sake risotto with roasted red peppers
Wine Pairing: Melón de Bourgogne – Panther Creek, Willamette Valley, OR 2004

Alaskan Salmon
herb-rubbed and wrapped in rice paper, pan-seared and oven-finished
served over cous cous and sautéed vegetables
Wine Pairing: Pinot Gris – King Estate, Willamette Valley / Eugene, OR - 2006


Dessert

Banana Pecan Spring Rolls
with blood orange cream sauce

Raspberry Chocolate Mousse
chocolate perfection served in a martini glass

Wine Pairing: Framboise, Bonny Doon, WA – NV









$70.00 per person / $95.00 with wine pairings