VALENTINE’S MENU

FEATURING BILLY KEENER AND HIS SPECIAL GUEST

SATURDAY FEBRUARY 12th & MONDAY FEBRUARY 14th

FIRST COURSE
CHOICE OF:

CRABMEAT AND LOBSTER CEVICHE
VEGGIE PORTOBELO AU GRATIN
APPLE WOOD SMOKED SALMON WITH TRADITIONAL GARNISH
BBQ SMOKED RIBEYE QUESADILLAS
PAN SEARED MARYLAND CRABCAKE WITH SHRIMP AND BASIL CHARDONNAY SAUCE
COCUNUT CRUSTED SHRIMP WITH MANGO CHUTNEY, PINEAPPLE SALSA AND FRESH ROASTED PEANUTS
CRISPY SPRING ROLLS OF SHRIMP & SMOKED CHICKEN WITH SPICY PEANUT AND SOY GLAZE

SECOND COURSE
CHOICE OF:

CHEF SILVA’S FAMOUS LOBSTER BISQUE WITH CRABMEAT & SHERRY ESSENCE
CORN CHOWDER WITH ROASTED CORN SALSA
BAKED TEXAS GOAT CHEESE SALAD WITH TOASTED ALMONDS, FRESH APPLES
SUNDRIED TOMATO VINAIGRETTE
MIXED BABY GREENS WITH CARAMELIZED WALNUTS, ROQUEFORT CHEESE, ASIAN PEARS & SPARKLING WINE VINAIGRETTE
TRADITIONNAL CEASAR SALAD

THIRD COURSE
CHOICE OF:

PISTACHIO CRUSTED FILET OF FLOUNDER WITH SEA SCALLOPS AND ARTICHOKES IN AN AMARETTO CREAM SAUCE
GRILLED CHICKEN BREAST WITH SUNDRIED CHERRIES AND PINOT NOIR SAUCE
BACON WRAPPED FILET MIGNON WITH WILD MUSHROOM PORT CREAM SAUCE
SHELLFISH FETTUCINE WITH CAVIAR, GRILLED ASPARAGUS AND BASIL CHARDONNAY SAUCE
HERB & MUSTARD CRUSTED RACK OF LAMB WITH SAFFRON RISOTTO AND ROSEMARY MERLOT REDUCTION
LOBSTER AND JALAPENO STUFFED VEAT CHOP WITH FOIE GRAS AND COGNAC CREAM SAUCE
BLACK PEPPER FETTUCINE WITH PEPPER CHICKEN & GARLIC CREAM SAUCE
SEARED RED SNAPPER WITH SHRIMP, AVOCADO, FONTINA CHEESE AND CILANTRO
GRILLED FILET OF WILD SALMON WITH TWO JUMBO SHRIMP AND GARLIC CILANTRO TEQUILLA BUTTER SAUCE
GRILLED RIBEYE WITH JUMBO SHRIMP AND COGNAC PEPPER SAUCE

FOURTH COURSE

RUGGLES 5115 FAMOUS DESSERT TRAY

$65.00 Per Person
Tax & Gratuity not included

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