VALENTINE WEEKEND
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At The Arlington House
February 12th - 14th |
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Reservations Suggested
674-1880
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Friday Romantic Sharing
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| Five Courses to Share - Open Seating
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$50 per couple
plus tax & gratuity
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Saturday & Sunday Dinner
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Appetizers at Twelve Dollars
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Maryland Style Crab Cakes
With Gumbo File and Citrus Remoulade
Tender Golden Fried Calamari
Over Spinach with Siracha Aioli
Roasted Blue Point Oysters
With Spinach and Rernod Finished with Rich Cream
Sesame Seared Ahi Tuna Plate
With a California Roll and Ponzu Dipping Sauce |
Soups and Salads at Ten Dollars
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Sherry Lobster Bisque
With Lump Meat and Tarragon Creme Fraiche
Classic Caesar Salad
With Zesty Croutons and Parmesan Cheese
Roasted Asparagus and Blue Cheese Salad
Over Spinach with Roasted Red Peppers and XVOO
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Entrees at Thirty Two Dollars
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Broiled Seafood Trio
Maine Lobster Tail, Diver Scallops and Gulf Shrimp
Finished with a Charred Tomato Hollandaise
Grilled Filet Mignon
Dry Aged Black Angus Complimented with a Dollop of Vernaise
Over Red Wine Bordelaise
Candied Ginger Encrusted Chilean Sea Bass
Finished wth a Ginger Lime Butter Sauce
Roasted Lollipops of New Zealand Lamb
In a Piquant Pinot Demi Glace Puddle
Pork Schnitzel Normandy
Finished under an Apple Jack Brandy Demi Cream
House Made Lobster Ravioli
With Tarragon and Mascarpone with a Subtle Sauce Duo
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| Chef Prepared Desserts and Specialty Coffees |
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| Sunday Champagne Brunch |
Seating Sunday at 12:00
Champagne Toast and Three Courses of Romantically Inspired Valentine Favorites
$21.95 per person plus tax & gratuity
Flight Wine Pairings Available |
First Course - Choice of:
Roasted Asparagus and Red Pepper Quiche
With a Shirley Plum Tomato Concasse
Sherry Cream of Maine Lobster Bisque
Finished with Poached Scallops and Tarragon Creme Fraiche
Classic Caesar Salad
With Zesty Croutons and Parmesan Cheese
Fruit Plat Composition on Chili
Coastal Grapes and Mountain Lopes with a Mint Yogurt
Second Course - Choice of:
Classic Eggs Benedict
Farm Fresh Poached Eggs over Canadian Bacon with Sauce Hollandaise
Sliced New York Strip Loin
With Roasted Mushrooms and Garlic Crouton
Finished with Sauce Bernaise
Wide Noodle Seafood Lasagne
With Shellfish and Cod, Baked with Mornay Cream
Pork Schnitzel Normandy
House Favorite with Apple Jack and Carmelized Onion Cream
Poached Atlantic Salmon
Over Tender Spinach with Raspberry Vinaigrette
Third Course Dessert
Raspberry Creme Brulee
Chocolate Fondue
Baileys Irish Cream Cheese Cake
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