Saturday, February 2, 2013

Limited Time Magic's "True Love" Week candlelit prix fixe menu details


Limited Time Magic's "True Love Week" from February 11 - 17, 2013, will feature a number of candlelit dinners for two with prix fixe menus. Here are the provisional menus for the restaurants taking part:

The Hollywood Brown Derby
$70 per person
  • Colossal Prawn Stuffed with luscious Blue Lump Crab over a creamy Polenta with White Cheddar and Chorizo Locally grown tender Greens tossed in Cranberry Honey Vanilla Vinaigrette with succulent Strawberries, Fennel Pollen, Lavender Goat Cheese, and Spiced Pecans
  • Glazed Filet of Beef with a Red Wine Reduction topped with Cabernet and Shallot Butter, velvety Mousseline Potatoes and Asparagus
  • Sweetheart Dessert Duo for sharing: Chocolate Praline Hearth with a tantalizing Strawberry Champagne cake
Shutters
$35 per person
  • Caribbean Conch Chowder with Cornbread Crouton
  • Seared Ribeye with Herb Butter sauce, Plantain & White Sweet Potato Gratin, Grilled Asparagus
  • Chocolate & Strawberry Sweetheart dessert
The Wave
$70 per person
  • Butter Poached Lobster with Local Florida Avocado
  • Local Heirloom Tomato Tower with Buffalo Mozzarella, Organic Basil Oil, Toasted Pine Nut Brittle, and a Balsamic Fig Emulsion
  • Duck Confit Rillette with Florida Candied Kumquats, Almond Praline, Vanilla Bean Powder, Organic Micro Chervil, and a Sweet Tarragon Aioli Pasture Prime Farms
  • Grilled Wagyu Rib-eye with Roasted Fingerling Potatoes, Brown Butter Asparagus, and a Black Truffle Bordelaise Organic Infused Citrus Truffle Torte
Yachtman's Steakhouse
$75 per person
  • Amuse - Oysters and Pearls, Moscato Sabayon, Caviar, Sorrel
  • Appetizers – Choice of: Caesar Salad Crisp Romaine, Aged Parmigiano-Reggiano, Foccacia Croutons; Shrimp Cocktail House-made Cocktail Sauce, Meyer Lemon Gel, Fennel; Seared Scallops Cauliflower Puree, Pancetta, Lemon Verbena Nage; or Gnocchi Acqua Pazza, Poached Hen Egg, Forest Mushrooms
  • EntreesChoice of: Filet Mignon Oak-fired 8-oz Filet, Mashed Potatoes, Red Wine Sauce; New York Strip 12-oz Strip Steak, Peppercorn Brandy Sauce, Potato Gratin; Twin Lobster Tails Vanilla Buerre Blanc, Parsnips, Grilled Lemon; Butternut Squash Tortelloni Sunchoke Bisque, Wild Mushrooms, Foraged Greens; Ahi Tuna Pommes Mousseline, Jardiniere Vegetables, Truffle-Verjus Vinaigrette; or Long Island Duck Celeriac Pure´e, Chestnuts, Kumquats, Port Jus
  • Dessert - Chocolate strawberries
  • Toasting celebration - Veuve Clicquot Ponsardin Yellow Label Brut, Reims NV (full flute), Cakebread Cellars, Napa Valley (2oz), Groth Cabernet Sauvignon (2oz), Meeker Fro-Zin, Russian River (2 oz)
Artist Point
Price TBA
  • Amuse Bouche - Kumamoto Oyster with Caramelized Bok Choy, Double Smoked Bacon, and Washington State Apple Sambal
  • Second Course - Sea Salt-roasted Heirloom Beets with Charred Leek “Soil”, Date Pure´e, Goat Cheese, Candied Pecans, and Maple-Cider Vinaigrette
  • Third Course - Cedar Plank-roasted King Salmon with Butternut Squash, Baby Fennel, Rapini, and Pinot Noir; Grilled Hand-cut “Black Angus” Filet Mignon with Truffle Campanelle and Cheese, Foraged Mushroom Ragou^t, and “Chocolate” Merlot Gastrique; or Crispy Buttermilk-dipped All-Natural Airline Chicken with Herb Spa¨tzle, Roasted Brussels Sprouts, Bacon Jam, and Garlic-Tomato Broth
  • Fourth Course - Valrhona Chocolate Indulgence with Local Strawberries