V-daySlide

Valentine’s Chef’s Specials

Starters

Lobster Bisque - lobster stock and heavy cream simmered to a velvety rich bisque, finished with white truffle oil, crème fraîche and fresh chives – 11.

Strawberry Apple Pecan Salad - organic baby spinach leaves tossed with house made champagne vinaigrette dressing, topped with julienned Granny Smith apples, toasted pecans and fresh strawberries – 9.

Almond Crusted Scallops - Alaskan weathervane scallops breaded in toasted almonds, parmesan cheese and panko, presented with a blood orange beurre blanc; daikon radish sprouts – 16.5

Entrées

Crab Encrusted Steelhead - pan-seared then oven-baked with a mixture of Dungeness and Snow crab, coconut milk, shallots, cilantro, red bell pepper and fresh lime juice, topped with a mozzarella provolone cheese blend, served with a side of hollandaise; Brussels sprouts and rainbow baby carrots sautéed with bacon, white wine, and white balsamic vinegar – 30.

American Wagyu Sirloin - 7oz Snake River Farms Wagyu sirloin char-grilled with house seasonings, topped with a gorgonzola fritter, finished with a roasted wild mushroom demi-glace and crispy onions; garlic mashed potatoes and fresh market vegetable – 36.

Cider Brined Pork Porterhouse - 10oz char-grilled pork chop with house seasoning, finished with a forest mushroom and Granny Smith apple cream sauce, red onion, and fresh thyme; garlic mashed potatoes and fresh market vegetable – 29.

Dessert

Chocolate Truffle - topped with a mixed berry compote, finished with Chantilly cream – 8.5

{Updated 2/9/18}


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