Valentine's Day 2012 at St. Eve's!

Tuesday, February 14, 2012

We will be serving a special 3-course, priced fixed menu at $70 per person. We will also be open Monday February 13th.

Beginnings
Hickory Wood Grilled Oysters, Spinach and Pernod, Lemon Sabyon, Paddlefish Caviar
Warm Goat Cheese Fritter, Grilled Caponata, Baby Arugula
Classic "Shrimp Louis" Poached Shrimp, Remoulade Sauce, Avocado
Porcini Ravioli, Red Wine Braised Short Ribs, Housemade Ricotta, Truffle Oil

Main Course
Filet of Arctic Char, Confit Fennel, Parmesan Mash, Burnt Blood Orange
Roast Duck Breast, Green Peppercorn Jus, Port Wine Braised Fingerlings, Roasted Rutabaga
Rosemary and Garlic Crusted Contra Filet of Beef, Hen of the Woods Mushrooms, Essence Caramelized Shallots and Cabernet
Slow Braised Veal Osso Buco, "Hay and Straw", Gremolata

Dessert
Selection of Sorbet and Fresh Berries
Chocolate Soufflé Cake
Warm Apple Crostata with Hot Red Cinnamon Gelato

Celebrate New Year's 2011 Eve at St. Eve's!

We Are Now Taking Reservations for New Year's Eve

3 Seatings for New Year's Eve: 5pm, 7:30pm and 10pm

New Year's Eve will be a special menu with a fixed price of $100 per person and $125 for the late seating which will include butler passed Hors D'oeuvres, favors and a midnight toast.

Beginnings
Lobster Salad, Roasted Fennel and Chanterelle Mushrooms, Lemon crème fraiche, micro Fennel Fronds
Filet Mignon Ravioli, slow braised Short Ribs, Port wine, Caramelized Baby Carrots
Warm Duck Breast Salad, Applewood Grilled Winter Greens, Huckleberry Vinaigrette,
Terrine of Foie Gras
Wood Grilled African Prawns, Housemade Pappadelle, Brandied Lobster Cream, Snap Peas

Main Course
Filet of Halibut, Ricotta Gnocchi, Wilted Spinach, Saffron Infused Mussel Emulsion
Roasted Painted Hills Aged Sirloin, Cabernet Braised Shallots, Black Truffle Almond Fritters
Vanilla Brined Free Range Tamworth Rack of Pork, Calvados Flamed Apples, Russian Fingerling Mash, Broccoli Rabe
White Truffle Dusted Diver Sea Scallops, Wild Mushroom Duxelle, Essence of Sherry,
Steamed Vegetable Ribbons

Dessert
Chocolate Sampler
Selection of Sorbets and Berries
Trio of Pear