Emerywood
Valentine's Night Menu
Appetizers
Ceviché:
Shrimp, scallops and calamari tossed in a coconut vinaigrette with
micro-arugula over tomato gazpacho.
Orzo
Macaroni and Cheese:
Made with goat, Gouda and smoked cheddar cheeses.
Bruschetta:
House-made tomato sauce and Parmesan cheese
toasted on crostinis.
House
Dip Trio:
Hummus, olive tapenade and roasted red pepper spread.
Spinach
and Artichoke Dip:
The perfect creamy combination of cheeses, artichokes and spinach,
served with pita bread and crackers.
Duck
Confit Spring Rolls:
Served with a duck sweet and sour sauce.
Salads
Waldorf:
Grilled
chicken, Granny Smith apples, walnuts & bleu cheese crumbles on a
bed of mixed greens, served with our homemade balsamic vinaigrette.
Caesar
Salad: Crisp
leaf lettuce and homemade croutons tossed in creamy Caesar dressing
and topped with Parmesan cheese and Roma tomatoes.
Emerywood
House Salad: Crisp
lettuce, fresh tomatoes, tart dried cranberries, red onions and
croutons.
Entrees
Sea
Bass
with grilled pineapple risotto, grilled asparagus and a
pineapple-ginger Béchamel.
Pan-Fried
Chicken
Breast
stuffed with mozzarella cheese, portobello mushrooms and fresh
spinach served with sauteed spinach, mashed potatoes and a balsamic
reduction.
Bacon-Wrapped
Scallops
served over goat cheese and sun-dried tomato risotto, spaghetti
zucchini and squash, with Béarnaise.
Crab
and Tarragon-Stuffed Red
Snapper,
served with roasted Yukon potatoes, sauteed tri-color carrots and
Hollandaise.
Port
and Coconut-Glazed Duck
Breast
with Bing cherry mash and steamed broccoli.
Beef
Tenderloin,
served with potatoes mille feuille, sauteéd haricots verts, a
caramelized onion cream sauce, and fried onion straws.
Cranberry
Glazed Pork
Porterhouse,
with mashed sweet potatoes and collard greens.
Blackened
Ribeye
Steak,
served with a fiesta corn cake, blackened tomatoes and a creamy
tomato beurre blanc.
Emerywood Fine Foods Commercial
