Valentine's Menu

Georgia Brown’s Aphrodisiac inspired Valentine’s Menu 2012

Inspirations

Lobster Bisque
Puff Pastry Crouton
(Treana Viognier Marsanne/Loire Valley, France/$12/$55)

Blackened Scallops
Pumpkin Puree/Roasted Wild Mushrooms
(Jean Luc Mader Pinot Gris/Alsace, France/$14/$65)

Fried Green Tomato
Scallion Mayonnaise/Tomato Relish/Tomato Marmalade
(Robert Pepi Pinot Grigio/Santa Rosa, California/$8.50/$33)

Jerked Shrimp Cocktail
(Domaine Carneros Brut/Carneros, California/$10/$45)

Apple Cheddar Asparagus Salad
Strawberry Champagne Vinaigrette
(Chandon Rose/California/$11/$55)

Lobster Deviled Eggs
Sesame Studded Seaweed Salad
(Rosenblum Sauvignon Blanc/Sonoma, California/$11/$40)

Entrees

Buttermilk Fried Chicken
Mashed Potatoes/Collard Greens/Down Home Gravy
(Jean Luc Mader Pinot Gris/Alsace, France/$14/$65)

Saffron Bronzed Halibut
Creamed Asparagus Corn Succotash/Griddle Cake/Mache
(Moulin des Vrilleres Sancerre/Loire, France/$13/$50)

Grilled Lamb Chop
Huckleberry Lamb Jus/Grit Cake/Brown Butter Brussels Sprouts
(Yangarra Shiraz/McLaren Vale, Australia/$14/$55)

Devil Shrimp
Macaroni and Cheese/Sautéed Spinach/Lobster Nage/Chipotle Drizzles
(Paco and Lola Albarino/Baixas, Spain/$12/$55)

Bone-In Rib Eye
Blue Cheese Mashed Potatoes/Wild Mushroom Duxelle/Bone Marrow Butter
(Freemark Abbey Cabernet Sauvignon/Alexander Valley, California/$17/$65)

Black Eyed Pea Cakes
Lemon-Cayenne Mayonnaise/Carolina Red Rice/Smoked Vegetable Medley
(Chalone Pinot Noir/Monterey, California/$11.50/$45)

Dessert

White Chocolate Strawberry Cheesecake
Oreo Crust/Whipped Cream
(Chandon Rose/California/$11/$55)

Bacon Chocolate Waffle
Drunken Strawberries
(Taylor Fladgate 10 Year Port/$10)

Peach Cobbler
Vanilla Bean Ice Cream
(Nutty Irishman – Bailey’s mixed with Frangelico/$11)

Two Layered Red Velvet Cake
Classic Cream Cheese Icing
(Quinta do Naval Fine Ruby Port/$9)

Molten Chocolate Cake
Berry Coulis
(Sticky Fingers - Hot Coffee/Bailey’s Irish Cream/Butterscotch Schnapps/Caramel /$11)

$60 per person/$95 to include Chef’s suggested wine/beverage pairings