Gracie's 21st Century Cafe

1534 Manatawny Road
Pine Forge, PA 19548
610-323-4004

February 14, 2006

VALENTINE COCKTAILS

Love Potion # 9---$ 9.50
A fabulous combination for a ‘warming libation’ made with Cassis Genever (it’s great ‘spirit’ from the Netherlands ) shaken briskly with Vodka, Apricot Brandy & fresh lime - Shaken sexy, chilled & straight up

French Kiss---$ 13.50
Celebrate, Oui? A split of Korbel Brut served with a splash of Chambord & floating fresh raspberries

Chocolate Martini---$ 11..50
Absolut vodka with a splash of Godiva Chocolate Liquor, served straight up. Served up in a rimmed martini glass with super fine sugar and dark cocoa

Blonde ambition---$ 10.50
Half Stoli and half Blonde Lillet shaken like a James Bond Martini served straight up. With a large twist of orange rind

Bleeding Heart--- $ 9.50
Just the ticket for the dramatic actor in all of us. . . White & dark rum with a splash of French Cointreau, juiced up with freshly squeezed blood orange juice and simple syrup

Pomegranate Marguerita--- $ 11.50
Cuervo Gold & Silver shaken up with POM, (Packed with antioxidants) - our own fresh lime marguerita mix. . rimmed with sea salts

Naked Passion---$ 11.50
All natural superfood juice smoothie with Jamaican overproof rum in a frozen libido pumping cocktail

Lindemann’s Framboise---$ 12.50
A true Lambic Ale infused with raspberries, it’s a bit of a kir royalé for the “no prissy drinks for me” serious palate

PRIX FIXE VALENTINE MENU

Prix Fixe $ 68.00 per person

Four courses

FIRST COURSE

Smokin’ Hearts of Palm
Chilled Hearts of Palm gently wrapped in thinly sliced Norwegian smoked salmon drizzled with citrus olive oil, cracked pepper, with a smathering of cuke salad, and imported caper berries

Fusion Caribbean Lobster Pops
Cold water lobster tail wrapped in ripe plantain and wok fried. Resting on a knoll of wild micro greens in a pool of fresh mango salsa buerre blanc

Black Bean Chili & Cheese Enchilada - representing fertility
Our special recipe of “Never miss the Meat” chili stuffed into a bright red tomato flour tortilla smothered in cheddar & jack cheese for additional protein. Served with guacamole, mango salsa, & sour cream

Oyster’s Two Ways . . Nature’s aphrodisiac either way!

1. Costa Rican Seductors- Plump and fabulous Washington State , Pacific Coastal Oysters. . dipped in cornmeal and crushed pecans and pan seared to a golden brown outside and succulent inside resting on a bed of baby field greens then drizzled with a light lemon cilantro cream and served with our homemade mango salsa

2. ”On the Half Shell”Freshly shucked ½ Dozen of these beautiful aphrodisiacs. . . (Your server has tonight’s selection) Served on ice with fresh lemon, cocktail sauce and cilantro mignonette

Quail in Rose Petal Sauce
Stuffed under the skin with fresh herbs goat cheese, and julienne of vegetables, pan sautéed with shiitake and button mushrooms. Topped with puffed pastry and finished in the oven to golden brown perfection. Served over wild rice all gently resting in a pool of Seductive . . Rose Petal sauce with pan juice reduction.

Asparagus & Prosciutto Tortellini- Italian Pencil stiffner
Fresh asparagus, steamed over feather light tortellini in an fresh Alfrédo cream sauce. Wrapped up in tossed with thinly sliced imported Parma prosciutto Dolce. Drizzled with fresh tarragon Béarnaise mayonnaise

Anjou Pears “Sings the Blues”
Fresh succulent Anjou Pears served in the Romantic period as a Savory. . lounging with a tiny bouquet of baby greens tossed in homemade stilton blue cheese vinaigrette drizzled with imported pomegranate syroup & sprinkled with pan roasted English walnuts

INTER-COURSE

“Wild” Greens Salad tossed with rose petals in a fresh raspberry Chambord Vinaigrette finished with crispy wok fried tortilla bits & balsamic drizzle.

ENTREES

(Entrées are accompanied by chef’s choice fresh vegetable)

Asian Fusion ‘Crispy’ Duck
“hallo. . duckie”!. . .our regulars just won’t let us remove this from our menu. Semi boneless ½ Duckling “Twice cooked”. .roasted first, breast bone removed then painted with a Thai glazing lacquer of fresh berries, cassis, Thai chilis, shallots, tamari, & ginger. Flashed to crispin’ the skin. Served over a stir fry of Canton noodle, julienne of vegetables and Asian Greens topped with “Exploding Noodle”.

“Wild” Striped Bass
“Our most popular new 2006 menu piece” Beautifully pan seared wild striped bass served with wild rice in a rich bouillabaisse au jus spiked with baby carrots and asparagus tips

Prime Angus Filet Mignon
Grilled to your preference over our natural Pennsylvania hardwood charcoal grill with melange of spinach, matchstick carrots & zucchini in a buttery sauce grill roasted red bliss potato accompanied by béarnaise sauce

Napoleon Romance
Jumbo shrimp, & jumbo lump crab layered with puffed pastry, matchstick root vegetables and wok fried leeks - plated in a pool of fresh herb & roasted tomato buerre blanc served with crisply steamed fresh vegetables

Passions Chicken Stuffed under the skin
Organic Breast of Chicken stuffed beneath the skin with Gracie’s blend of fresh herbs, a sauté of shallots, zucchini, and mushrooms, & French Chévre and grill seared then roasted to a golden brown perfection (allow time) served over wild rice drizzled with a pan reduction, mushrooms & fresh herbs yum!

Grilled Mediterranean Portabella
Bella, bella, our beautiful vegetarian selection. Served atop a thin slice of Chevre, surrounded by homemade tarragon linguini & steamed broccoli, cauliflower, carrots & asparagus. . .tossed in fresh tomato, caper, & lots of fresh herbs, roasted garlic & fresh leaf spinach

DESSERTS

Strawberries Romanoff
Traditional recipe with plump ripe strawberries, macerated in Grand Marnier and layered with whipped cream in a tall stemmed glass

“Orgasmic” Chocolate Loaf
Dense in flavor & light on the palate thinly sliced, layered with ripe berries. In a pool of crème anglaise. Topped with fresh whipped cream. Truly decadant-yum!

Montserrat Coconut Tart
Tastes as sweet as a piece of your heart. Island wet bottom pie with key lime, caster sugar & flaky coconut which rises to the top and browns as it bakes in a pastry crust served with a dollop of our Key Lime Mousse

Crème Brulee Oooo la la
Our traditional French recipe made with free-range eggs and caramelized served with raw sugar top

Chocolat pots du creme
A true French chocolate Crème brulee. Creamy and rich. . and made with imported chocolate in our kitchen finished with a crispy caramelized raw sugar top