Uncategorized « 622 North Restaurant, Bar & Wine Lounge

February 10th, 11th & 12th

By Chef Tom, on February 11th, 2012%

VALENTINES MARKET MENU

FEBRUARY 10TH,11TH,12TH

1st Course

Fresh Virginia oysters on the half shell, champagne vinegar, lemon zest, fresh grated horseradish, sea salt

2nd Course

Bibb lettuce, sweet onion, grapefruit, fresh mint, champagne-blood orange vinaigrette

3rd Course – Choice of one

Pan seared opah fillet, roast tomatoes, kalamata olives, lemon, champagne chive butter sauce, Israeli cous-cous

Grilled ribeye medallions, jumbo grilled shrimp, lobster butter, crispy leeks, mashed Yukon potatoes

Sundried tomato and ricotta cheese raviolis, shiitake mushrooms, asparagus, kahlua candied walnuts, fresh basil and garlic aioli toasted bread

4th Course – Choice of one

Flourless chocolate torte, raspberry mousse, fresh raspberries, toasted almonds

Dulce de leche cheesecake, amaretto whipped cream, fresh strawberries

White chocolate mousse, almond cookie, fresh blueberries, blood orange sauce

By Chef Tom, on January 31st, 2012%

first

chipotle vodka shrimp ceviche, cilantro, grapefruit, and avocado

second baby greens, dried figs, Virginia made baby swiss cheese, walnuts, and raspberry vinaigrette

entrée [choice of one]

French cut chicken breast, pheasant mousseline, mushroom brandy cream, and crispy leek tops

Slow cooked spicy sirloin, house brown sugar bacon and bell pepper white beans, roasted plantains, and crispy sweet pototo garnish

finish

crème brulee, homestead creamery black raspberry ice cream, blackberry coulis

$32

[no substitutions please, a la carte price available on request]