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Saturday, February 13, 2010 |
February 13th and 14th
$75/person
Complimentary Valet Parking
Amuse
Smoked Salmon Cheese Cake
Starters
Peppered Carpaccio of Elk
Fig and Apple Chutney, Extra Virgin Olive Oil and Shaved Parmesan
-OR-
Maryland Style Jumbo Lump Crab Cake
On Edamame Ginger Relish
-OR-
Twice Baked Local Goat Cheese Souffl￩
Sweet Onion Confit, Toasted Walnuts, Baby Arugula
Second Course
Smoked Duck Salad
Mixed Greens, Currants, Ginger-Honey Vinaigrette
-OR-
Oxtail Consomm￩
With Black Truffle Dumplings
Entrees
Pan Roasted Black Grouper
On Grilled Pineapple, Corn Arepas, and Chimichurri Sauce
-OR-
Petite Filet of Beef
Saut￩ed Shallots and Haricot Verts, Potatoes Anna, and Cabernet Reduction
-Or-
Grilled Kurobuta Pork Chop
Morel Mushroom Stone Ground Grits, Broccolini, Thyme Jus
Desserts
Vanilla Panna Cotta
With Homemade Orange and Cherry Marmalade
-OR-
Mint Chocolate Cheesecake
For reservations please call 901.333.1224
Packages available coupled with luxury rooms at the Madison Hotel. Contact 901.333.1215 for more information.
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Sunday, February 14, 2010 |
February 13th and 14th
$75/person
Complimentary Valet Parking
Amuse
Smoked Salmon Cheese Cake
Starters
Peppered Carpaccio of Elk
Fig and Apple Chutney, Extra Virgin Olive Oil and Shaved Parmesan
-OR-
Maryland Style Jumbo Lump Crab Cake
On Edamame Ginger Relish
-OR-
Twice Baked Local Goat Cheese Souffl￩
Sweet Onion Confit, Toasted Walnuts, Baby Arugula
Second Course
Smoked Duck Salad
Mixed Greens, Currants, Ginger-Honey Vinaigrette
-OR-
Oxtail Consomm￩
With Black Truffle Dumplings
Entrees
Pan Roasted Black Grouper
On Grilled Pineapple, Corn Arepas, and Chimichurri Sauce
-OR-
Petite Filet of Beef
Saut￩ed Shallots and Haricot Verts, Potatoes Anna, and Cabernet Reduction
-Or-
Grilled Kurobuta Pork Chop
Morel Mushroom Stone Ground Grits, Broccolini, Thyme Jus
Desserts
Vanilla Panna Cotta
With Homemade Orange and Cherry Marmalade
-OR-
Mint Chocolate Cheesecake
For reservations please call 901.333.1224
Packages available coupled with luxury rooms at the Madison Hotel. Contact 901.333.1215 for more information.
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