Valentine’s Day Sweetheart Dinner
Sample Menus
Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus
Wednesday, February 14, 2007
Seating 5:00pm-9:00pm
Appetizer
Brie en Croûte
Brie housed in Puff Pastry and baked until golden;
served with Almond-Caramel-Kahlua Sauce
Smoked Salmon
Accompanied by Boursin Cheese, Lump Crabmeat,
Red and Black Caviar,
Capers and Red Onion on Water Crackers
Angels on Horseback
Bacon wrapped Chesapeake Oysters,
pan fried and served with Spicy Cocktail Sauce
Vegetarian Spring Rolls
Sauté of fresh, seasonal Vegetables and Basmati,
wrapped in a blanket of Rice Paper,
and served with Sweet-and-Sour Sauce
Salad/Soup
River’d Inn Salad
Fresh Mesclun Greens with Hearts of Palm,
roasted Exotic Mushrooms,
Cherry Tomatoes, Carrots and Alfalfa Sprouts,
served with Housemade Dressing
Poached Seafood Salad
Poached Baby Shrimp and Scallops
served with sliced Shallots and Sweet Peppers
atop a bed of Romaine Hearts,
drizzled with Housemade Herb Vinaigrette
Lobster Bisque
Rich bisque scented with Pernod
and garnished with fresh Thyme
Broccoli and Cheese Soup
Decadent blend of Cheese and fresh Broccoli
slow simmered to perfection
Intermezzo
Strawberry Sorbet
Entrée
Lover’s Heart of Lobster
Lobster tails pulled from their shells
and shaped into a lover’s heart,
surrounded by
rich Lobster Cream,
served with Basmati Blend
and accompanied by fresh Asparagus
Prime Rib of Beef
A thick cut of Prime Rib roasted to medium rare
served with a smooth Au Jus
flavored with a hint of Sweet Onions,
served with Horseradish Mashed Potatoes
Pecan Encrusted Lamb
Rack of Lamb encrusted with Pecans
resting upon Sweet Potato Tornay,
complimented by Berry-Cassis Sauce
Stuffed Sweet Bell Pepper
Sweet Pepper roasted and filled with Herbed-Chevre Stuffing,
finished with Cheese Sauce
Veal Marsala
Veal tenderized and simmered with Mushrooms, Garlic and Shallots,
finished with Marsala and Cream; served with Risotto
Pesto Baked Sea Bass
Housemade Pesto topping fresh Sea Bass Fillet enhanced by
Roasted Tomato-Basil Puree, served with Jasmine Rice
Dessert
Chocolate Lover’s Mousse
Rich, creamy Chocolate-Mocha Mousse with Chantilly Cream Strawberry-Peach Trifle
Sherry soaked Sponge Cake topped with Strawberries and Peaches,
smothered with Custard and finished with Sweet Cream
Crème Brûlée
Heart Shaped Vanilla Bean Custard
topped with a Caramelized Sugar Crust
$135 per couple, beverage, tax and 20% gratuity additional
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