Bravo for Valentines Day

Most restaurants go all out for this third most popular day to eat out. Check out this menu sampling from around the country.

Appetizers

From rich tomato bisque to smoked salmon hash -- here are the favorites.

• Crab Bisque served with crusty home baked bread
  
• Brie en Croute: Brie baked with almonds served on raspberry coulis
  
• Langoustine Rockport: Broiled prawns served over capellini with Saffron Beurre Blanc sauce
  
• Salmon and Shrimp Terrine with mesclun salad, orange segments and citrus vinaigrette

Entrees

While many chefs lean toward the exotic, there are many who feature standard fare served with a flair.

• Salmon and Crab Roulade: Salmon stuffed with lump crabmeat, roasted shallots and sweet peppers in filo with Cardinal Sauce
  
• Lobster Thermidor: Lobster tail baked with mornay sauce and gruyere cheese on spinach linguini
  
• Veal Madagascar: Veal medallions topped with mushroom duxelles and spinach tapinade with Roquefort sauce
  
• Herb Crusted Rack of Lamb: Rack of lamb coated with herbs and bread crumbs, roasted and served with sauce natural
  
• Filet Mignon: Accompanied by grilled portabella mushroom, onion compote and bearnaise sauce

Dessert

In addition to chocolate covered strawberries, chocolate mousse and soufflés, here are a few tantalizers.

• White Chocolate Raspberry Tart on kiwi lime coulis
  
• Chocolate Macadamia Nut Torte with raspberry sauce
  
• Bailey's Chocolate Chip Cheesecake with coffee sauce

Names of Entrees

Here are a few interesting ideas for menu entrée names.

• Valentine Salad with Skate wings and dressed with a Beetroot Vinaigrette dressing
  
• Medley of Seafood served with a Mousseline of Champagne Gratinee
  
• Ice cold Kiss Sorbet
  
• Love Apple with Quail and a Calvados and Rosemary Sauce
  
• Marriage of Lamb and Mushrooms in Puff pastry

Sample Menus

• Marinated Prawns wrapped in Proscuitto on Grilled Vegetables with Apple, Ginger Salsa
  
• Game Consommé with Wild Mushroom Ravioli or Baby Spinach Leaves with Walnut Cambazola Vinaigrette and Vegetable Chips
  
• Prickly Pear Granite: Pheasant Breast filled with sun dried fruit on Soft Pistachios Polenta with Balsamic Marsala Reduction and Vegetable Medley
  
• Grilled Red Snapper Fillets with Leek, Pepper and Mussel Ragout, Angel Hair Pasta and Herb Sabayon

Selection for Two

• First Course
  
  • Bouchee of Smoked Duck and Wild Mushroom Ragout
    
  • Wine: Cuvee Jean Louis NV Blanc de Blanc (France)
    
• Second Course
  
  • Organic Field Greens with Mandarin Oranges, Hearts of Palm, Toasted Almonds and Fresh Mint Emulsion
    
  • Wine: Jory 1997 Sauvignon Blanc (New Mexico)
    
• Third Course
  
  • Medallions of Beef Tenderloin and Citrus-Infused Lobster, with Herbed-Mustard Beurre Blanc served with Six-Onion Risotto and Grilled Winter Vegetables
    
  • Wine: Francis For Coppola 1997 Claret (California)
    
• Fourth Course
  
  • Classic Italian Pannacotta, a creamy Italian Custard served with Fresh Berries and drizzled with a reduction of Black Muscat
    
  • Wine: Yalumba NV Botrytis Semillon (Australia)