Friday, February 14, 2014

Valentine's Day

s1b

Chilean Sea Bass
oven baked with a dijon cashew crust
topped with a crabmeat, tomato, and red pepper concasse
served with wild rice
w/ salad

Strip Steak Churrasco
marinated in red wine, garlic, onion and fresh herbs
accented with a chimichurri sauce
with smashed redskin potatoes and fresh vegetable saute
w/ salad

Shrimp Vol Au Vent
jumbo shrimp in a light puff pastry crust
on baby spinach and portobello mushroom saute
highlighted with a tomato basil vin blanc
w/ salad

Whiskey Marinated Pork Chops
grilled center cut chops with tabasco onion straws
served with au gratin potatoes and a fresh vegetable saute
w/ salad

No comments:

Post a Comment