Spend this year's night of love at The Bay located at the foot of the 331 Bridge in South Walton. The Bay is not taking reservations on February 14th, so come when you can.
THE BAY VALENTINES DAY MENU – PRIX FIX $55
1ST COURSE – CHOICE OF:
SUSHI CANAPE TRIO
ASIAN STYLE TUNA AND CHILI“CEVICHE” WITH SEAWEED SALAD AND CHILI OIL
JUMBO LUMP CRAB MEAT WITH AVOCADO AND GRAPE TOMATO
HOUSE CURED SALMON WITH CRÈME FRAICHE CHIVE AND TOBIKO
SEARED DIVERS SCALLOPS
TWO SEARED SCALLOPS WITH YELLOW MISO AND BLACK WALNUT PUREE, PICKLED CHERRIES AND CHARRED BOK CHOY
CHILLED COCONUT CARROT
GINGER, SCALLIONS, CARRROTS SAUTEED WITH YELLOW CURRYAND SIMMERED IN COCONUT MILK. GARNISHED WITH CHILI OIL AND SCALLION CREME
GOLDEN BRIE AND ARUGULA
GINGER-PANKO CRUSTED AND GOLDEN FRIED WEDGE OF BRIE ATOP A BED OF ARUGULA TOSSED IN A CHAMPAGNE AND RED PEPPER VINAIGRETTE, TOPPED WITH MANDARIN ORANGE WEDGES, TOASTED BLACK WALNUTS AND CASHEWS, AND MARINATED BEETS
2ND COURSE – CHOICE OF:
HEART OF BEEF RIBEYE AND LOBSTER CLAWS
TWO 4oz MEDALIONS OF THE CENTER OF THE RIBEYE LAYERED WITH SAUTEED SPINACH AND TARRAGON CHIVE BUTTER POACHED ATLANTIC LOBSTER CLAWS TOPPED WITH BERNAISE
GULF CAUGHT RED SNAPPER
6oz FILET OF RED SNAPPER WITH GINGER MISO BUTTER AND HINTS OF THYME AND ROSEMARY. PREPARED SOUS VIDE
ENTRÉE SIDES
GRILLED BABY BOK CHOY SAUTEED WITH SESAME AND SOY SAUCE
ROASTED CARROTS, PARSNIPS, GOLDEN BEETS, GARLIC, AND ONIONS
3RD COURSE - DESSERT
ROMANCE EN CHOCOLATE
DARK CHOCOLATE GODIVA GENOISE CAKE LAYERED WITH A RICH STRAWBERRY BARVARIAN CRÈME, A DELICATE WHITE CHOCOLATE TOP AND POMGRANITE CHERRY SAUCE
1ST COURSE – CHOICE OF:
SUSHI CANAPE TRIO
ASIAN STYLE TUNA AND CHILI“CEVICHE” WITH SEAWEED SALAD AND CHILI OIL
JUMBO LUMP CRAB MEAT WITH AVOCADO AND GRAPE TOMATO
HOUSE CURED SALMON WITH CRÈME FRAICHE CHIVE AND TOBIKO
SEARED DIVERS SCALLOPS
TWO SEARED SCALLOPS WITH YELLOW MISO AND BLACK WALNUT PUREE, PICKLED CHERRIES AND CHARRED BOK CHOY
CHILLED COCONUT CARROT
GINGER, SCALLIONS, CARRROTS SAUTEED WITH YELLOW CURRYAND SIMMERED IN COCONUT MILK. GARNISHED WITH CHILI OIL AND SCALLION CREME
GOLDEN BRIE AND ARUGULA
GINGER-PANKO CRUSTED AND GOLDEN FRIED WEDGE OF BRIE ATOP A BED OF ARUGULA TOSSED IN A CHAMPAGNE AND RED PEPPER VINAIGRETTE, TOPPED WITH MANDARIN ORANGE WEDGES, TOASTED BLACK WALNUTS AND CASHEWS, AND MARINATED BEETS
2ND COURSE – CHOICE OF:
HEART OF BEEF RIBEYE AND LOBSTER CLAWS
TWO 4oz MEDALIONS OF THE CENTER OF THE RIBEYE LAYERED WITH SAUTEED SPINACH AND TARRAGON CHIVE BUTTER POACHED ATLANTIC LOBSTER CLAWS TOPPED WITH BERNAISE
GULF CAUGHT RED SNAPPER
6oz FILET OF RED SNAPPER WITH GINGER MISO BUTTER AND HINTS OF THYME AND ROSEMARY. PREPARED SOUS VIDE
ENTRÉE SIDES
GRILLED BABY BOK CHOY SAUTEED WITH SESAME AND SOY SAUCE
ROASTED CARROTS, PARSNIPS, GOLDEN BEETS, GARLIC, AND ONIONS
3RD COURSE - DESSERT
ROMANCE EN CHOCOLATE
DARK CHOCOLATE GODIVA GENOISE CAKE LAYERED WITH A RICH STRAWBERRY BARVARIAN CRÈME, A DELICATE WHITE CHOCOLATE TOP AND POMGRANITE CHERRY SAUCE