3 courses for $55 per person
Celebrate the most romantic weekend of the year at Bistro St Tropez with dinner or brunch. Featuring cuisine from the coast of the French Riviera, Chef Patrice Rames will offer a 3 course Valentine’s Day Dinner Menu on Saturday, February 11th and Tuesday, February 14th. The cost is $55 per person, plus tax and gratuity.
Bistro St Tropez’ a la carte menu will not be offered on Tuesday, February 14th. Call 215.569.9269 to reserve your table or click here for reservations.
Valentine’s Dinner Menu
$55 per guest plus tax and gratuity
Saturday, February 11th and Tuesday, February 14th
(a la carte will not be served on February 14th)
First Course( choice of)
Creamy wild mushroom soup
with truffle strawberry crème fraiche
Oysters
with champagne mignonette
Boston bibb salad
with roasted red beets, grapefruit supremes, apricot goat cheese purses,
walnut pralines, tarragon vinaigrette
PEI mussels
perfumed with saffron in puff pastry millefeuille
Foie gras black truffle and cognac mousse
with cranberry grappa jam, mache salad, and brioche toast points
Crispy duck leg confit
with fingerling potatoes, arugula, tomato basil pistou,
crumbled gorgonzola, balsamic glaze
Scottish salmon tartare
with tomato, capers, olives, mango, avocado, ginger, lemon and olive oil,
wasabi wonton crisp
Main Course (choice of)
Lemon goat cheese risotto
with roasted cherry tomatoes, radicchio, pea shoots, herb sauce
Butter-poached Maine lobster
and pan-seared dayboat scallops with roasted butternut squash
and saffron mussel sauce in puff pastry
Pistachio and goat cheese crusted salmon
in phyllo with carrot flan, caramelized onions and apples, fresh dill lemon beurre blanc
Pan seared duck breast
fingerling potatoes, double smoked bacon, braised leeks,
California baby spinach leaves, pomegranate demi glace
Fire-grilled filet mignon
with gruyere potato gratin, asparagus, wild mushroom cognac truffle sauce
Pan roasted organic French chicken breast
with red and green pepper piperade, pear onion mashed sweet potatoes,
pancetta sundried tomato cream sauce
Dessert
Duet of frozen grand marnier soufflé
and chocolate mousse cake with crème anglaise
~
Posted on Tuesday, January 31, 2012
0