Valentine’s Day Menu

Friday, February 14th & Saturday, February 15th

DINNER FEATURES

*Entrées are accompanied with a side Garden or Caesar salad, Café salad or Fruit cup -2 upcharge*

Shrimp & Sherry Cream Crostini -12.

Sautéed shrimp placed on sliced baguettes and topped with a sherry old bay cream sauce

Wine Pairing: Windy Trail Chardonnay (Sonoma, CA) -6. Glass / -20. Bottle
This wine is both steely and spritzy, with an earthy mushroom component that persists & detracts from the fruit and finishes with a metallic edge.

Savory Scallop Short Plate -18.

Four seared sea scallops served over a walnut & craisin couscous and drizzled with plum sauce

Wine Pairing: Chateau Bu-De Viognier (France) -6. Glass / -20. Bottle
Strong aromatics and flavors of apricot, honey & melon undertones with a smooth creamy texture mid-palate and crisp finish.

*Beef Tenderloin Wedge Salad -20.*

Crisp romaine, bacon, tomato and gorgonzola cheese topped with beef tenderloin,
onion straws and creamy ranch “deviled” egg dressing

Wine Pairing: A to Z Pinot Noir (Oregon) -6. Glass / -20. Bottle
Aromas of cherries, raspberries, blackberries, strawberries and minerals. Red fruit flavors & floral notes, with hints of blood orange & blueberry jam.

*Saffron Salmon Risotto -25.*

Grilled salmon filet served over sauté spinach & saffron infused risotto, drizzled with balsamic reduction

Wine Pairing: Chateau Canteloudette Entre-Duex-Mers (France) -6. Glass / -20. Bottle
A unique blend of Sauvignon, Semillon and Muscadelle. Grassy aromas with a touch of complexity, honey and grapey aromas.

*Peppercorn Ribeye -26.*

 10oz grilled ribeye topped with creamy peppercorn sauce, accompanied by mashed potatoes & broccolini

Wine Pairing: St. Kilda Shiraz (Australia) -6. Glass / -20. Bottle
Aromas of berries & spice stand out alongside hints of licorice & mocha. The palate is rich with ripe berries, plum and a hint of spice & chocolate.

*Smoked Rose Crab & Lobster Pasta -28.*

 Jumbo lump crab meat and chunks of lobster tossed with penne pasta in a smoked rose sauce, topped with parmesan cheese and fresh parsley

Wine Pairing: Le Saint Andre Rose (France) -6. Glass / -20. Bottle
Salmon pink in color, equal parts Cinsault, Grenache, Syrah and Cabernet. Medium bodied with flavors of white peaches, strawberries and citrus notes.

Soup of the Day:  Spicy Carrot & Sweet Potato Soup

Due to the Holiday, no Sandwiches will be served at Dinner.  To make your Reservation call Café at 410-626-0388 ext. # 4 stop by our Host Podium to reserve your table.

Voted Best Caterer 2019, 2018, 2017 and 2015 / Best Desserts 2018 & 2016 What’s Up Publications

Voted Best Caterer 2019 & 2018 / Best Caterer & Desserts 2017, 2016, 2015 & 2014 / Voted Best Bakery 2018 Readers Choice Capital Gazette

Valentine’s Day Menu January 21, 2015