Valentine’s Day Dinner

Menu

Selections for the Beginning: Arthur’s Shrimp Salad Baby Field Greens with Shrimp, Artichokes, Fresh Asparagus, Hearts of Palm & Tomato Tossed with Basil-Balsamic Vinaigrette

Hearts of Lettuce Salad Apple-Smoked Bacon, Toasted Pecans, and Blue Cheese Crumbles Tossed with Blue Cheese Dressing

Champagne Brie Soup

Shrimp Cocktail with Horseradish Cocktail Sauce and Citrus Aioli

Jumbo Lump Crab Cakes with Whole Grain Mustard Remoulade

Entrée Selections: Tournedos of Beef Oscar Two Grilled Medallions of Prime Tenderloin Topped with Sautéed Jumbo Lump Crabmeat, Asparagus & Hollandaise Sauce Presented with Potatoes Dauphinoise and Green Beans Almondine

Mustard Crusted, Stuffed Salmon Herb-dijon Crusted Norwegian Salmon Stuffed with Lobster and Crab Meat Presented with Asparagus Risotto and Chef's Selection of Seasonal Vegetables

22 oz. Grilled Bone-in Prime Rib Eye Portobello Mushroom and Roasted Shallot Port Wine Sauce Presented with Eggplant Mashed Potatoes and Broccoli Stir-fry

Grilled Australian Rack of Lamb Herb-dijon Crusted with Portobello Burgundy Wine Sauce Presented with Potatoes Dauphinoise and Fresh Asparagus

Fresh Dover Sole Meuniere Sautéed Dover Sole with Lemon Butter Sauce and Toasted Almonds Presented with Potatoes Dauphinoise and Chef's Selection of Seasonal Vegetables

Steak Au Poivre Pan-seared Prime New York Steak Served with Cognac-Multi Peppercorn Sauce Presented with Potatoes Dauphinoise and Broccoli Au Gratin

12 oz. Prime Filet Mignon Presented with Potatoes Dauphinoise and Fresh Asparagus

Dessert Selections: Arthur's Cheesecake with Fresh Berry Coulis

Belgian Chocolate Mousse

Sweetheart Ultimate Chocolate Blackout Cake