Valentines 2026 Menu
Call us to reserve your spot (don't be THAT guy!) 603.347.5287
Soup
Shrimp & Crab Bisque
House made roasted shrimp stock flavored with brandy, cream & dash of cayenne, garnished with grilled lime crème fraiche & lump crab.
Appetizers
Seafood Tower for Two/Four
Two oysters on the half shell, two little neck clams on the half shell, a whole split chilled lobster tail, mussel salad, two jumbo shrimp cocktail, raw tuna, salmon and vegetable skewer. Grilled lemon, ghost pepper-pineapple-prosecco mignonette, classic cocktail and wasabi soy sauce (double everything for four people).
Tête de Cochon
“Headcheese” made of pork shank and trotters, fresh herbs and garlic served with warms crostini, grain mustard and cornichons.
Entrees
Beef Katsu
Twin petites filet mignons, breaded in panko and served crunchy, medium-rare with tonkatsu sauce (sauce made of simmered pineapple, tomato, apples with soy sauce, garlic, wasabi and rice wine vinegar), served with shredded cabbage and vegetable fried rice.
Pan Seared Scallops
Served on a mirror of smoked sweet corn puree with couscous tossed with Dunk’s mushrooms, roasted corn, red pepper, herbs and a dash of old bay seasoning.
Lobster Thermidor
Twin lobster tails baked with mornay sauce with brandy, Dijon, shallot and parmesan cheese served with lobster, spinach and tomato risotto.
Chefs Southwest Choice
Chipotle-molasses roasted half rack of lamb, grilled Cajun statler breast of chicken, grilled andouille sausage, grilled jerk pork loin and carne asada, grilled asparagus, wilted kale and southwest potatoes with grilled corn, onion, red bell pepper, jalapeno and Cajun spice, drizzled with chimichurri.
Dessert
Grand Marnier Crème Brulee
Orange and Grand Marnier custard topped with bruleed fine sugar, fresh berries and whipped cream.
Banana Foster Chimichanga
Crispy flour tortilla filled with banana cheesecake, served over “What’s the Scoop” vanilla ice cream, topped with sautéed bananas with brown sugar, cinnamon and dark rum, fresh whipped cream.
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