February 13-14, 2010, Saturday & Sunday Evenings.
Valentines Week 2010 Dinner Reservation Schedule & Hours
As part of Valentine Day at AIDA, the Chefs have Created a Culinary Treat with A Special Prix Fixe Menu on Saturday and Sunday Evenings. AIDA Bistro Valentines Week Dinner Menu 2010
Four Course Prix Fixe Menu
First Courses (Choice of Three)
Main Course (Choice of One)
Valentines Day Wine & Beer Flights from AIDA Bistro
Italian Wine Flight: Three 3 oz Pours
New World Rhone Red Grape Wine Flight: Three 3 oz Pours
Craft Beer Flight: Allagash White Ale from Portland, Maine (12 oz) and
Rogue Dead Guy from Oregon (12 oz)
Subject to Availability & Change February 2010
Owners Note: In order to provide the freshest and most seasonal ingredients, the Chef may occasionally make substitutions.
As in the past several years, we celebrate it on Two Nights!
Owner Joe Barbera will add Wine Flights and a Craft Beer Flight to Compliment the Menu.
$59 Per Person For Four Courses
Goat Cheese Salad Topped with a golden brown goat cheese croquette, seasonal fruit & toasted pine nuts with a Berry Vinaigrette
Baby Heirloom Lettuce with Smoked Salmon Dressing, Feta Cheese, Avocado & Spiced Tomato Coulis
Fresh Local Rappahannic River Oysters Served on the Half Shell, Chefs Cocktail Sauce & Lemon
Duck Confit over Homemade Cheese Ravioli in a Porcini cream sauce
Tuna Tartar, Top Grade Sushi Tuna, with avocado soy & wasabi crème fraiche
Chef’s Crab Bisque
Chef's Homemade Zesty Lentil & Sausage Soup
Shrimp Marinated in balsamic and fresh herbs
Served with a cucumber salsa & butter crostini
Scallops, shrimp, mussels and crab meat baked in a garlic and herb sauce and served with crostini
PEI Mussels in a White Wine & Tomato Butter Sauce with Fresh Herbs
One oversized Fresh Maine Lobster & Marscapone Stuffed Ravioli Finished with a Tarragon Cream Sauce
Fried rock shrimp tossed in a Chili aioli
Garnished with a fresh herb emulsion
Homemade Three Cheese Flat Bread: Featuring our Homemade Mozzarella, Feta & Parmesan over Tomatoes & Caramelized Onion Spread Topped with Fennel Salami
Finished with Roasted Red Pepper Sauce
Chef’s Slowly Braised Rabbit in Bolognese Sauce with Homemade Fettuccine
Grilled Kobe Beef Eye of Rib Eye served with a Roasted Garlic Potato Puree, Haricot Vert and Finished with a Brandy Peppercorn Sauce
Sautéed Local Rockfish served with a Sweet Pea Emulsion Warm Potato Salad & Garnished with a Cucumber
Fennel and Cherry Tomato Herb Salad
Fresh Minced Clams and Shrimp in a Garlic & Herb Cream Sauce
Over Homemade Spaghetti
Local Grilled Rack of Lamb Marinated in Balsamic & Stout Served with Goat Cheese Potato Gratin and Haricot Verts
Finished with Whole Grain Mustard Demi
(Limited, may substitute Domestic)
White: Nals Magreid Pinot Grigio ’08 (Alto Adige), White: San Thoma Muller Thurgrau ’08 (Tipica)
Red: A-Mano Primitivo ‘07 (Puglia)
16 for Flight
Grenache: El Chaparral Old Vine Grenache ’08 from Spain, Syrah: Boom Boom Syrah from Washington Mouvedre: Juan Gil Monastrell from Jumilla, Spain ’07
22 for Flight
11 for Flight