Valentine’s Day at Charlie’s

Five Course Dinner

February 14 and 15, 2014

Appetizers

Dijon Beef Tips

Sautéed tenderloin tips with dijonaise sauce over Portabella mushroom

Smoked Salmon

With fennel salad and grilled soda bread

Fried Calamari

With roasted garlic aoli

Vegetarian Stuffed Mushroom

With spinach, zucchini, red pepper, red onion, and tomato sauce

Soup/Salad

 

Spinach Salad

Strawberries, toasted almonds, and brie cheese over fresh spinach tossed with raspberry vinaigrette

Chop Salad

Mixed greens chopped with red onion, tomato, and cucumber tossed with champagne vinaigrette

Beef Consommé

Garnished with julienne crepes

Third Course

Irish Cheese and Grapes

With blackberry coulis

 

Entrées

Prime Rib of Beef au jus

16 ounce cut with horseradish sauce, baked potato, and asparagus hollandaise

New York Strip Steak

14 ounce, grilled to order with Bearnaise sauce, baked potato, and asparagus hollandaise

Water Street Chicken

Airline chicken breast stuffed with ham, spinach, and Swiss cheese

Served with a wild mushroom sherry sauce, white and wild rice pilaf, and asparagus hollandaise

Seafood Ka-bobs

Swordfish, shrimp, and scallops skewered and grilled with onions and peppers

Served with a caper butter sauce, white and wild rice pilaf, and asparagus hollandaise

Eggplant Parmesan

Baked with tomato sauce and served with angel-hair pesto and steamed asparagus

Desserts

Strawberry Supreme Pie

Chocolate Stout Cake

New York Cheesecake with Raspberry Sauce

Dessert for Two! Heart shaped mixed fruit tart

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