Valentine’s Chef Specials

Appetizers

Brie and Shrimp

Blackened Brie and Shrimp, served over a

Blueberry compote with a chipotle rémoulade

Served with crostini

Escargot and Artichoke

Fresh French Snails

Simmered in a tarragon cream sauce

Served over baby artichoke bottoms

Entrees

Grilled Mahi Mahi

Fresh Mahi Mahi finished over a peppered watermelon slice

Topped with a mango and strawberry chutney

Châteaubriand for Two

Roasted Tenderloin of Filet served with a trio of sauces

 Finished with duchess potatoes and fresh vegetable medley

Speckled Trout Amandine

Fresh Speckled Trout, pan seared

Finished with a classic Amandine sauce

Seafood Eggplant

Shrimp, Crabmeat, and Crawfish in a

Garlic cream sauce set in an Eggplant Boat

Topped with a Béarnaise sauce