We want to help you celebrate your special sweetheart with a fabulous dining experience at Cotton Calf Kitchen. Come in, relax, and enjoy one of our three prefix menus, available with wine pairings.
VALENTINES DAY MENUS
MENU ONE ~ Prefix Menu - $75 or $100 with Wine Pairing
FIRST COURSE
Wine Pairing Big Bend Chardonnay
*Blue Point Oysters on the Half Shell
Raw Oysters Served with Horseradish, Cocktail Sauce, Saltine Crackers, Tabasco
Wild Mushrooms
Sautéed Mushrooms, Garlic, White Wine, Butter, Herbs, Pita Points
SECOND COURSE
Wine Pairing Provenance Avignon Blanc or Austerity Pinot Noir
*Bacon Wrapped Scallops
Served with Peach Horseradish Chutney
Duck Confit Salad
Arugula and Pickled Blue Berries
ENTREE
Wine Pairing Marques de Casa Concha Cabernet Sauvignon or Big Fire, Pinot Gris
8oz Angus Filet
with Bearnaise Sauce
Wild Co Ho Salmon
Tarragon Mousseline
Choose Two Sides:
Scalloped Potatoes, Cream Spinach, or Asparagus
DESSERT
Vanilla Bean Crème Brulee with Fresh Raspberries
Valentine’s Day Chocolate Mousse Heart with Vanilla Bean Orange Cream
MENU TWO ~ Prefix Menu - $95 or $120 with Wine Pairing
FIRST COURSE
Wine Pairing Big Bend Chardonnay
Blue Point Oysters on the Half Shell
Raw Oysters Served with Horseradish, Cocktail Sauce, Saltine Crackers, Tabasco
Wild Mushrooms
Sautéed Mushrooms, Garlic, White Wine, Butter, Herbs, Pita Points
SECOND COURSE
Wine Pairing Provenance Avignon Blanc or Austerity Pinot Noir
*Bacon Wrapped Scallops
Served with Peach Horseradish Chutney
Duck Confit Salad
Arugula and Pickled Blue Berries
ENTREE
Wine Pairing Marques de Casa Concha Cabernet Sauvignon or Big Fire, Pinot Gris
8oz Angus Filet and Lobster Tail
with Bearnaise Sauce
Wild Co Ho Salmon
Tarragon Mousseline
Choose Two Sides:
Scalloped Potatoes, Cream Spinach, or Asparagus
DESSERT
Vanilla Bean Crème Brulee with Fresh Raspberries
Valentine’s Day Chocolate Mousse Heart with Vanilla Bean Orange Cream
MENU THREE ~ Prefix Menu - For Two - $225 or $275 with Wine Pairing
FIRST COURSE
Wine Pairing Big Bend Chardonnay
*Blue Point Oysters on the Half Shell
Raw Oysters Served with Horseradish, Cocktail Sauce, Saltine Crackers, Tabasco
Wild Mushrooms
Sautéed Mushrooms, Garlic, White Wine, Butter, Herbs, Pita Points
SECOND COURSE
Wine Pairing Provenance Avignon Blanc or Austerity Pinot Noir
*Bacon Wrapped Scallops
Served with Peach Horseradish Chutney
Duck Confit Salad
Arugula and Pickled Blue Berries
ENTREE
Wine Pairing Marques de Casa Concha Cabernet Sauvignon or Big Fire, Pinot Gris
*Ribeye Tomahawk ~ Dry-Aged - 32oz
*Porterhouse for Two ~ 48oz
Choose Two Sides:
Scalloped Potatoes, Cream Spinach, or Asparagus
DESSERT
Vanilla Bean Crème Brulee with Fresh Raspberries
Valentine’s Day Chocolate Mousse Heart with Vanilla Bean Orange Cream