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Valentine menu  

Warm Bistro bread, olives, herbed butter

 

Hors d`oeuvre

Campari tomato, gorgonzola blue cheese, roasted hazelnuts, spicy tomato dressing

 

 Choice of Appetizer

Porcini mushroom soup – porcini & mixed gratitude garden mushrooms, sherry, cream, scallions

Heart of palm  – cucumber, cherry tomato, radish, sundried goji berries, hot vinegar, superior olive oil

Seared diver scallops – grilled scallions, tobiko caviar, basil oil, served in the shell

Farmers vegetable beignet - assorted vegetables in crisp tempura*

Escargot – garlic butter, basil pesto

Duet - foie gras roulade & rillettes of duck, blueberry confiture, cornichon pickle

*

Granite – shaved Florida citrus ice to cleanse the palate 

*

Choice of Entree

Beef wellington made for two - prime filet mignon, gratitude garden mushrooms,

mustard, cooked in puff pastry, asparagus, truffle jus*

Steak diane – prime filet mignon, pan sauce of mushrooms, mustard, garlic, Worcestershire sauce, cream

Roast rack of lamb – vegetable potato hash, house mint sauce

Bouillabaisse – clams, mussels, white fish, shrimp, tomato shellfish & herb broth

Filet of fish of the day – bearnaise sauce, zucchini, broccoli, haricot vert

 

 Choice of Dessert

Decadent flourless chocolate torte – couverture chocolate, strawberries, fruit coulis, Chantilly cream

Crème brulee – a classic sugar glazed vanilla bean custard

 

$125 per person plus tax and gratuity

Reservations only (954) 946-9240

menu subject to change based on market availability

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