Blue Ginger celebrates Valentine's Day with special dishes from Chef Ming Tsai
(February 14, 2006 )

- Fresh Wasabitini with Crispy Oyster ‘Rockefeller’
- Panko Crusted 2 Salmon Maki
- Hot and Sour Miso Consommé

Choice of:
Butter Poached Shrimp with Crispy Truffle-Potato Cake Mushroom-Fennel Ratatouille
Or
Aromatic Braised Boneless Short Rib with Roasted Celeriac Puree Bok Choy Sauté

Lover’s Dessert for Two

$75 per person
$100 per person including matching wines


Jefferson Grill

Chef Simpson Wong brings a lavish "Tasting menu" for V-Day

$70 per person plus tax and gratuity
Vegetarian tasting available upon request


CuiZine
Chef Philippe Chin
Cuizine Dining Rooms $75.00 with Wines $60.00 without.

First Course
Champagne and Oyster Soup; Spinach, Corn and Pesto Oil
Or
Duck Miso-Good Soup; Julienne Vegetables and Shiitake Mushroom
Or
Romaine Hearts, Garlic-Ginger and Citrus Dressing with Wonton Chips
Or
Organic Mixed Baby Greens; Vinaigrette with Herb from our Garden, Citrus Segment and Imported Feta Cheese

Second Course
Colossal Shrimp Tempura; Sweet Chili Sauce and Vegetable Slaw
Or
Crab Martini; Crunchy Ratatouille and American Caviar
Or
Escargot in Puff Pastry; Roasted Garlic, Artichoke Hearts and Mixed Mushrooms

Intermezzo
Pink Champagne Sorbet

Main Course
Filet of Beef and Seared Diver Sea Scallops; Basil Scented Risotto and Kabayaki Cream
Or
Steel Head Salmon-Trout and Crab Cake; Giant Couscous and Duo of Roasted Pepper Coulis
Or
Seared Veal Medallions; Truffle Mashed Yukon Gold Potatoes and Morel-Cognac Sauce
Or
Grilled Marble Farm Pork Chop; Parmesan Dusted Au Gratin Potatoes and Asian BBQ Glace

Sweets and Treats for Two
Chocolate Delight
Passion Fruit Mousse Velvet Cake
Mixed Berry Ice Cream

Michelia
Chef Kimmy Tang

Valentine’s Day Special Menu

Reservations are required and can be made for one of two sessions: 6:00 ~8: 15, Or 8:30 ~ closed. The cost of this delectable meal is $55.00 per person (alcohol additional). A $20.00 per person deposit is required at the time the reservation is made. We hope to see you for what promises to be an exquisite evening.


It’s a wrap
Marinated Prawn wrapped with cheese in wonton skin served with garlic aioli.

Passion Salad
Grilled prawns served over mango, Asian pear, cherry tomatoes and mixed greens served with
Basil dressing...

Heart Consommé
Crab, cheese and shitake mushroom ravioli in a crab consommé.

Choice of Entrée
Rainbow Fish
Grilled Stuffed snapper with crab meat, shrimp, glass noodle, black mushroom served with Vietnamese vinaigrette.
Aromatic prawn
Stir-fried prawn with eggplant, onion, bell pepper with special X.O sauce..
Raspberry Duck
Pan-fried duck over poached Asian pear and sweet peas with house special raspberry sauce.
Tamarind Crab
An entire Dungeness crab stir-fried with cucumber, onion and bell pepper, served with tamarind sauce.

Classic Dessert


Zócalo
Chef Julian Medina offers a Valentine’s Day Menu Infused with the Chocolate Passion of Mexico
Tuesday, Feb. 14, 2006 - Saturday, Feb. 18, 2006

At zócalo, Chef Julian Medina offers up a Valentine menu featuring ingredients that have been considered romance-inducing foods for over a thousand years. Adding to the ambiance of romance, “Like Water For Chocolate” will be playing on the big screen above the bar. The first 100 dinner parties will receive a free issue of Chocolatier Magazine.

Sona
Chefs David and Michelle Myers

Truffle Making Class
February 12th, 2pm
Join Boule's pastry chefs in a truffle-creating class for Valentine's Day. The chefs will take you through the steps of truffle making and you will craft a box of truffles to take home. Included in the class is coffee, tea and champagne to inspire you.

$50 per person


Valentine's Day at Sona
February 14th
Join Chef David Myers for a special Valentine's Day dinner. Sona will be serving champagne upon arrival followed by a 4-course tandem tasting menu. $100 per person.

Reservations for dinner on February 12th & 13th.

Please call 310.659.7708 for more information and reservations.