Valentine Eve Menu
“A French Bistro dinner in celebration of food, wine and love”

Hors d Oeuvres Varies

A bountiful table of artisan cheeses, dried sausages, pate’s, salads and more

Entrees

First Course

Soupe À Ĺ Oignon (onion soup)
The heart and soul of any true bistro kitchen or warm household topped
with gruyere and comté cheese and broiled

Soupe de Poireaux et Pommes de Terre (potato leek soup)
One of my favorite soups to break the chill of a cool winter’s night garnished
with local Keyes creamery cheddar and bacon

La Salade de Gorgonzola de poire  (pear gorgonzola salad)
The one salad I made up for family gatherings
and that I am always expected to bring

Salade de Betteraves et Máde au Chevré
(Roasted beet salad with mache and warm goat cheese)

Coquilles St Jacques
(baked sea scallops with wild mushroom duxelle and cream sauce)

Confit de Canard aux Choux de Bruvelles
(duck confit with brussel sprouts and mustard sauce) 
How can we not love duck and all its magic?

Plates de Resistance

Main Courses

Gnocchi á Ľ alsacienne
(homemade Parisian dumplings sautéed with wild mushrooms and butternut squash)

Saumon de Sauvage Poêlé aux Poireaux
(wild salmon pan seared with sautéed leeks)

Paulet Rôti (roasted chicken)
The one dish I always fall back when I want to remember the smells and comforts of a home cooked meal. Not only do I love to cook this meal but I also love to eat it that is why we use naturally raised chickens from Pennsylvania Dutch country’s Bell and Evans Farms

Steak Frites ala Bordelaise
(flat iron steak grilled and served with caramelized shallots and French fried potatoes)  

Boeuf Bourguignon (braised beef with red wine)
Another classic dish that truly tests a chef’s abilities and
which I always love to make for my wife Sherifa at home
and share with some good French bread and a bottle of wine 

Flétan au confit de Fenouil et Orgnons
(halibut with fennel and onion confit and olive tapenade)
One of my favorite fishes prepared with a couple of my favorite ingredients

All main courses served with our culinary team’s recommendations

Desserts

Crème CaramelMousse au Chocolat
(vanilla custard with Caramel) (dark chocolate mousse)

Bouchon au Chocolat
(rich chocolate brownie with vanilla ice cream)

Prune au chocolat gratin
(plum poached in port wine with warm chocolate bread pudding)

Sabayon
(champagne custard served with fresh berries)

Aimez Chocolat
(Kristina’s Chocolate Love)