| Fayette Street Grille 308 Fayette Street Conshohocken, PA 19428 (610) 567-0366 |
Valentine's Day 2012
Dinner includes amuse bouche, starter, salad, entree and dessert
$55 per person
Amuse Bouche-Smoked Chicken with Papaya Pineapple Salsa
Starters-
Crab Bisque with Amaretto Whipped Cream
Baked Phyllo Wrapped Camembert with Candied Pecans,
Fresh Berries and Crisp Rusks
Escargot Baked with Spinach, Tomato, Gruyere and Vermouth Cream
Poached Shrimp with a Traditional Cocktail Sauce and Lemon Wedge
Wild Mushroom Strudel over Leek and White Wine Butter Sauce
Salads-
Hearts of Romaine Caesar Salad with Asiago, Roasted Pepper, Calamata Olives and
Crustini
Hearts of Palm over Sliced Tomato and Green Leaf Lettuce with Honey Lemon Cilantro
Vinaigrette
Roasted Beet over Greens with Toasted Almonds, Feta Cheese and Raspberry Walnut
Oil Vinaigrette
Mixed Field Greens tossed with Balsamic Dijon Vinaigrette, Tomato, Blue Cheese
Crumbles, Sunflower Seeds and Dried Cranberries
Entrées-
Pan Fried Supreme of Chicken over Shrimp, Duck and Wild Mushroom Gumbo with
Steamed Basmati Rice and Sweet Cornbread
Grilled New York Strip Steak with Lump Crabmeat and Bearnaise Sauce, served with
White Truffle Essence Mashed Potato and Garlic Herb Mushrooms
Stuffed Bone In Veal Strip Steak with Proscuitto, Arugula and Asiago, served with
Roasted Fingerling Potatoes and Asparagus
Pan Seared Chilean Sea Bass with Butter Pecan Sauce and Roasted Green Beans,
served over Sweet Potato Mousse
Tempura Fried Lobster Tail over Steamed Basmati Rice and Stir Fried Vegetables with a
Asian Orange Sauce
Menu may vary slightly due to market availability.
Dinner includes amuse bouche, starter, salad, entree and dessert
$55 per person
Amuse Bouche-Smoked Chicken with Papaya Pineapple Salsa
Starters-
Crab Bisque with Amaretto Whipped Cream
Baked Phyllo Wrapped Camembert with Candied Pecans,
Fresh Berries and Crisp Rusks
Escargot Baked with Spinach, Tomato, Gruyere and Vermouth Cream
Poached Shrimp with a Traditional Cocktail Sauce and Lemon Wedge
Wild Mushroom Strudel over Leek and White Wine Butter Sauce
Salads-
Hearts of Romaine Caesar Salad with Asiago, Roasted Pepper, Calamata Olives and
Crustini
Hearts of Palm over Sliced Tomato and Green Leaf Lettuce with Honey Lemon Cilantro
Vinaigrette
Roasted Beet over Greens with Toasted Almonds, Feta Cheese and Raspberry Walnut
Oil Vinaigrette
Mixed Field Greens tossed with Balsamic Dijon Vinaigrette, Tomato, Blue Cheese
Crumbles, Sunflower Seeds and Dried Cranberries
Entrées-
Pan Fried Supreme of Chicken over Shrimp, Duck and Wild Mushroom Gumbo with
Steamed Basmati Rice and Sweet Cornbread
Grilled New York Strip Steak with Lump Crabmeat and Bearnaise Sauce, served with
White Truffle Essence Mashed Potato and Garlic Herb Mushrooms
Stuffed Bone In Veal Strip Steak with Proscuitto, Arugula and Asiago, served with
Roasted Fingerling Potatoes and Asparagus
Pan Seared Chilean Sea Bass with Butter Pecan Sauce and Roasted Green Beans,
served over Sweet Potato Mousse
Tempura Fried Lobster Tail over Steamed Basmati Rice and Stir Fried Vegetables with a
Asian Orange Sauce
Menu may vary slightly due to market availability.
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