Happy Valentine’s Day!   

Sweetheart Dinner

Sunday February 14th, 2010

3 Courses, $110. per couple, beverages, tax & tip are not included

*A la carte prices in parentheses

First Course…

Sunset & Vines “MonteLago” Salad…($12.)

mâche baby lettuce with Belgian endive, sweet pickled cippolini onions & fresh seasonal tomato,

tossed with shallot& chive Champagne vinaigrette

Citrus Salad with Apricot-Champagne Vinaigrette…($12.)

baby arugula & Belgian endive tossed with candied mandarin orange, dried apricots, cranberries & candied pecans   

Forest Mushroom Bisque…($12.)

creamy bisque made of shiitake, oyster, chanterelle, portabello & porcini mushrooms, garnished with porcini infused crème fraiche

Artisan Cheese Trio…($12.)

Chef’s selection trio of artisan cheeses featuring goat’s milk, sheep’s milk & cow’s milk,

served with a Port-berry compote, fresh fruit & water crackers

Entrée Course…

Roasted Filet Mignon with Cabernet-Mushroom Sauce…($45.)

oven roasted, peppercorn crusted 8 oz. 21-day aged Angus filet mignon finished with a Cabernet & rosemary demi glace with mushrooms,

accompanied by grilled asparagus & scalloped potatoes with Taleggio cheese & prosciutto di Parma

Grilled Australian Lobster Tail…($45.)

8 oz. Australian rock lobster tail, served with garlic & lemon infused drawn butter, grilled baby carrots & Brussels sprouts

Grilled Quail with Orange & Pomegranate Molasses…($45.)

2 grilled Canadian quail glazed with orange-pomegranate molasses, served with mildly spicy roasted vegetable cous cous

Dessert Course…

Port Poached Bartlett Pear…($10.)

Port wine poached pear served with honeyed-citrus mascarpone cheese & Port syrup

Vanilla-Chocolate Crépe…($10.)

vanilla infused crepe stuffed with chocolate-raspberry pastry crème, finished with raspberry coulis

Italian Crème Cake…($10.)

moist vanilla sponge cake layered with citrus infused Italian pastry crème, garnished with fresh fruit & kiwi sauce

Godiva Chocolate Cheesecake…($10.)

dark Godiva chocolate infused cheesecake garnished with fresh strawberries, finished with warm chocolate crème sauce

Champagne Peach Soup with Sorbet Island…($10.)

chilled peach soup with Tutti Gelati Champagne sorbet “island”  

 **Please note that there are no discounts available on the Prix Fixe Valentine’s Sweetheart Dinner.

The Appetizers…

Shrimp Cocktail…$14.

4 steamed jumbo shrimp served with classic cocktail sauce

Crab Cakes…$13.

2 crispy lump crab cakes, served with Cajun remoulade & roasted bell pepper coulis

Prosciutto with Mozzarella, Roasted Sweet Peppers & Artichoke…$13.

thin sliced prosciutto ham & fresh mozzarella with chilled roasted sweet bell peppers & grilled marinated artichoke hearts

The Salads…

Sunset & Vines Caesar…$9.95

Romaine hearts with crumbled English Stilton blue cheese & our “Caesar” dressing made with whole raw egg

Classic Caprese…$9.50

slices of fresh mozzarella with seasonal tomato & chopped sweet onion, drizzled with aged balsamic reduction

Iceberg Wedge…$9.50

with Wisconsin Black River Gorgonzola dressing, vine ripe tomato & crispy applewood smoked bacon crumbles

The Entrées…

From the Grille…

14 oz. USDA Prime Angus Rib Eye Steak…$38.

21-Day Aged Certified Angus Flatiron Steak…8 oz….$24.

Grilled Double Cut Lamb Loin Chops…$42.

10 oz. Bone-in Center Cut Pork Loin Chop…$23.

served with your choice of spicy Cajun herb rub or red wine sauce with garlic & mushrooms,

accompanied by seasonal vegetables & Yukon Gold potatoes roasted with extra virgin olive oil, garlic & herbs

Sunset & Vines Specialties…

Roasted Chicken Breast Picatta…$21.

oven roasted boneless chicken breast finished with white wine lemon sauce, capers & artichoke hearts,

served with seasonal vegetables & roasted Yukon Gold potatoes

Pan Roasted Chilean Sea Bass…$35.

Chilean sea bass fillet topped with a Mediterranean salsa of roasted tomatoes, roasted sweet peppers, Kalamata olives,

Moroccan caper berries & roasted garlic, served with grilled baby carrots & grilled asparagus 

Pappardelle in Porcini Crème Sauce…$18.

wide, flat pappardelle pasta infused with porcini mushrooms,

finished with porcini crème sauce & a touch of shredded Parmigiano Reggiano