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St. Valentine’s Day Menu
Friday, February 14, 2003


Pillow Talk
Vol-au-vent of Wild Mushroom; Chanterelle, Shiitake and Morels flamed with Brandy and draped with Cream

The Seduction
Norwegian Smoked Salmon plate served with Sevruga Caviar and traditional garnitures

Tantalizing Teaser
Jumbo Shrimp Cocktail with Cocktail and Spicy Remoulade

The Courtship
Rigatoni Pasta “Filetto Di Pomadori” with Prosciutto and fresh Basil

The Aphrodisiac
Oysters on the 1/2 Shell, Flower Oysters with Cocktail and Migniotte sauce


The Cuddle
Potato and Lobster Chowder with Fennel and Saffron

Aromatic Allure
Chicken Consommé with Wild Rice and , Smoked Chicken and Winter Vegetables


Roman Aphrodisiac
Seductive Baby Field Greens entangled with Candied Walnuts and a Creamy Gorgonzola dressing


Romantic Feast for Two
Roast Native Rack of Lamb for two courted by Scalloped Potatoes, Sautéed Baby Vegetables
in a Red Wine sauce

Love Birds
Pan Braised Breast of Chicken Stuffed with Prosciutto, Arugula,
Mozzarella and fresh Sage

A Romantic Feast
Broiled Maine Lobster Tail and Filet Mignon served with
Drawn Butter and Jumbo Asparagus

Passionate Embrace
Penne Pasta with Grilled seasonal Vegetables touched with fresh
Herbs and Plum Tomatoes

Silky Spread
Potato Crusted Salmon Lightly Sautéed and Spread over Baby Vegetables
and Laced with Warm Caper vinaigrette

Scent of Love
Roast Long Island Duckling with Creamy Polenta Sautéed Apples and Calvados sauce


Power of Love
White Chocolate Mousse towers with Fresh Raspberries and Chambord infused coulis

Love Potion #9
A sumptuous joining of dark rich Buttery Chocolate Truffle Cake and velvety marbleized Cheese Cake

Sealed with a Kiss
Three tiers of delicately sweetened Phyllo Dough with Grand Marnier scented Cream and luscious Fresh Plump Berries

A rich Hazelnut Truffle enrobed in a warm seductive Semi-Sweet Flourless Chocolate Cake
Served on a bed of Frangelico Crème Anglaise

Prix Fixe $39.95 Per Person
All Prices Exclude Service Charge and Tax
lease call 914-935-6600 for reservations.

Please see our hostess for details on our Easter Brunch, Sunday, 4/20/03