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Valentines Day Menu

Amuse bouche

Chefs teaser

Appetizer Selections:

Maine lobster and crab bisque versus topped with tarragon crème frais
Seared filet mignon of beef served over white truffled mashed potato on grilled Moorish flat bread Black bean and cilantro crab cakes over fresh tomato salsa
Foraged mushroom and goat-cheese tartlet over an arugula and field green salad with toasted almonds in a balsamic emulsion
Roast duckling empanada over a sultry orange jus

Entrée Selections:

Roasted Cornish game with a cranberry cornbread stuffing served in a lemon sage beurre blanc
Herb crusted slow roasted prime rib of beef over garlic mashed potato in Rioja jus with horseradish crème fraise
Rosemary and thyme scented duo of veal and lamb ossobucco, slowly braised in sangria with winter root vegetables over scallion mashed potato
Duo of salmon and halibut poached in citrus Albarino served over sautéed spinach
Mediterranean roasted vegetable gratin with fresh ricotta in a tomato basil sauce

Pastel basque and home-made chocolate truffles for two

Our Signature Wines for Valentines (bottle included)

Sangria: by the pitcher
The Bubbly: Segura Viudas, Brut Reserva
The Albarino: Burgans 2005
The Chard: Vega Sindoa (Viura/Chardonnay) 2005

The Cheerful Red: Vina Rufina, Cigales, Crianza 2002
The Smooth Red: Hoya de Cadenas, Valencia, Reserva 2002
The Cheeky Red: Campo Viejo, Rioja, Crianza, 2003
The Boutique Red: Antano, Rioja, Crianza, 2002

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