February 13-14, 2012 on Monday & Tuesday Evenings.
The Chef's Fabulous Four Course Prix Fixe Menu
59 per person for Four Courses
Valentines Weekend 2012 Dinner Reservation Schedule & Hours
As part of Valentine Day at AIDA Bistro & Wine Bar, the Chefs have Created a Culinary Treat with A Special Four Course Prix Fixe Menu for 59 per person, on Monday & Tuesday Evenings. We will add Wine Flights from our Popular Wine on Tap Program and a Craft Beer Flight to Compliment the Menu.
Reservation may be made by contacting
Four Course Prix Fixe Menu
First & Second Courses (Choice of Two)
Main Course (Choice of One)
Valentines Day Wine & Beer Flights from AIDA Bistro
Three 3 oz Pours of Each Wine
All Central Coast California Wine Flight: Three 3 oz Pours
Mixed European Wine Flight: Three 3 oz Pours
All Organic Wine Flight: Three 3 oz Pours
NOTE: The Prix Fixe Dinner does not include non-alcoholic beverages, tax & gratuity. Menu is Effective February 2012. Subject to Availability & Change. Sorry, no discounts or coupons with this offer.
Owners Note: In order to provide the freshest and most seasonal ingredients, the Chef may occasionally make substitutions.
Joe at AIDA Bistro: 410-953-0500
59 Per Person For Four Courses
Arugula Salad with Red and Gold Beets with Parmesan Reggiano Shavings Tossed with Lemon Truffle Vinaigrette & Topped with Crispy Pancetta
Oyster Shooters: Sparkling Wine, Orange Zest, Ginger & Cilantro
with a Little Spice
Baked Oysters Rockefeller on the Half Shell
Oversized Truffle Ravioli with Duck Confit Topped with Crispy Maitake Mushroom Finished with Porcini Cream Sauce
Sushi Grade Tuna Tartar with Avocado Soy & Wasabi Crème Fraiche
Quail Two Ways with Braised Greens & Grained Mustard Carrot Puree
PEI Mussels with white wine tomato broth, truffle oil & Grilled Bread & Balsamic Aioli
Grilled Heart of Romaine with Homemade Caesar Dressing
Croutons & Shaved Parmesan
Lobster & Red Pepper Bisque garnished with Avocado Crème Fraiche
Third Course: Shared Course (Choice of One)
Seafood Charcuterie Plate with Smoked White Fish, Bluefish Pate and House-made Salmon Bratwurst
Goat cheese & Artichoke Crab Dip Garnished with Horseradish Crust
Braised Short-rib Arancini Rice Balls with a Horseradish Dipping Sauce
Flash Fried rock shrimp tossed in Zesty Sesame & Ginger Glaze
Chef’s Cheese Plate: Tallegio, Pecorino Chianti & Boucheron
Flatbread- Cilantro & Jalapeno Humus Spread Topped with Feta Cheese, Red Peppers Red Onion & Tomatoes
Grilled Filet of Beef with Mushroom Risotto, Pencil Asparagus
and Pearl Onion Demi
Sautéed Fresh Flounder and Parmesan Orzo with Sautéed Corn, Edamame & Red Pepper
Lobster, Shrimp, & Crab with Grape Tomatoes, Spinach over Homemade Fettuccine with Tarragon Cream
Seared Day Boat Scallops Served with Corn & Potato Puree
and Sugar Snap Peas
Seared Duck Breast with Grits & Finished with Port Cherry Demi
Vegetarian: Wild Mushroom Risotto with Truffle Oil Topped with Fresh Herbs & Shaved Parmesan Cheese
Featuring Our Newest Wine on Tap for Each Flight
Tangent Albarino (CA), Calera Pinot Noir (CA) & Zenaida Joe & Mary’s Blend (CA) 18
Katas Malvar (SP), Gotham Pinot Grigio (IT), Bieler Rouge Blend (FR) 16
Orfin Lotts Sonoma Chardonnay, County Line Andersen Valley Pinot Noir, Katas Garnachia from Spain 18