Menu
Plump Oysters warmed in Champagne Potion
with angel hair pasta and onion pearls
Petite Smoked Salmon and Caviar Crostada
creamed caper spread, golden egg and chives
Crisp Baby Cake of Lump Crabmeat and Rockshrimp
avocado wasabi sauce, flying fish roe and pickled ginger
Garden of Eden Salad of Aphrodisiac Vegetables
dressed with white truffle shallot vinaigrette
Adam’s Ribs Barbecued with Spicy Mongolian Glaze
seven vegetable slaw with sweet and sour dressing
Ménage à Trois of Three Erotic Fruits
red flame grapes, pear and apple with warm Brie baked en croûte
Savory Herb-flecked Ravioli filled with Rich Duck Confit
fresh and shelled beans in Marsala sage broth
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Wild Mushrooms and Baby Artichokes with Garlic and Parsley
creamy asparagus risotto studded with flageolet and fontina
Herb Roasted Lamb Tenderloins with Rosemary Mint Jus
citrus kissed sweet potatoes and caramelized belgian endive
Parisian Filet of Beef au Poivre with Roquefort Butter
guafrette potato crisps and spinach fondue
Twice-Cooked Asian Duckling in Ginger-Chili Vinaigrette
stir-fried vegetables and crispy rice stick noodles
Red Snapper Filet Roasted under a Hazelnut Crust
buttery vanilla tarragon sauce and steamed asparagus spears
Sauteed Ocean Scallops on Lobster-Studded Potato Puree
vodka tomato horseradish sauce and steamed cucumber noodles
Mustard Grilled Salmon Filet on French Lentil Pilaf
rich Cabernet glaze and braised cabbage sprouts
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White Chocolate-Tangerine Angel Food Bavarian
with poppy seed ice cream and raspberry drizzle
Warm Forbidden Fruit Bread Pudding
topped with cinnamon “red hots” ice cream
Champagne Strawberry Sorbet in an Almond Tuile
with chocolate dipped strawberries
“After The Act” Cappuccino Crème Brûlée
with cinnamon froth and chocolate straws
Milk Chocolate Cream Pie in a Chocolate Cookie Crust
with peanut caramel and chocolate curls
Orgasmic Organic Banana Cheesecake in a Coconut Crust
with warm rum caramel sauce
Don’t Break My Heart Lemon Tart
with sweet roses sauce and cupid’s arrow
$50/person, plus tax and gratuity. Reservations (215) 386-9224
