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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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