Valentine’s Day at The Chef and I

New logo High Res Dec 2012

All you need is love…and this Valentine’s Day, the love is in the food!

Join us at The Chef and I at Lenox for an incredible menu from Executive Chef Chris Rains!

Table reservations (community seating style) are still available between 4pm and 9pm on Tuesday, February 14th. We also still have a few show kitchen slots left at 4pm. Vegetarian choices are available, and the dessert is chef’s choice!

We hope you’ll join us; call 615.730.8496 or emailinfo@thechefandicatering.com to make a reservation.

We can’t wait to be part of your love story, as you have been part of us ours.

Bon Appetit!

glitter-purple-heart

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VALENTINE’S DAY 2017 ~ TUESDAY FEBRUARY 14TH

1st Course  (Choice of:)

Lobster Bisque with Crab Wontons

a rich sweet lobster cream bisque finished with white wine and herbs, caramelized shallot and lump crab wonton, gruyere cheese bread baton, herb oils

Thai Lemongrass and Fresno Chile Salad

charred baby bok choy, wild mushrooms two ways, candied Fresno chile paste, roasted heirloom carrots, basil roasted peanuts, pickled sweet onions and house bacon lardons tossed in a warm Thai lemongrass coconut dressing

2nd Course  (Choice of:)

Marinated Salmon Belly

marinated in brown sugar, plum vinegar and soy sauce, pan roasted and served over a whipped horseradish cauliflower puree, unagi, fire roasted shishito peppers and cherry tomatoes, virgin olive oil

Roasted Eggplant and Sun-dried Tomato Gnocchi

handmade potato gnocchi infused with roasted eggplant and sun-dried tomatoes with red wine, drunken goat cheese, toasted chile flakes and pistachio dust

3rd course  (Choice of:)

Crispy Duck and Spiced Sausage Cassoulet

house beef and pork sausage with onions, cannellini beans and tomatoes in a French inspired cassoulet

house bacon and jumbo sea scallops

deconstructed bacon wrapped scallops with a watermelon barbecue jus, caramelized Brussels hash with lemon pearl onions

wild caught fresh Seasonal fish

fresh wild caught in season fish lightly seasoned with herbs, sesame seeds and smoky paprika, pan roasted on a bed of sweetened jasmine rice

Beef Teres Major Steak

cooked to temperature and sliced over a chipotle black bean puree, roasted cauliflower hash

Dessert – Chef’s Choice

julia-child-quote-people-who-love-to-eatErica&Chris2 (2)

The Chef and I at Lenox ~ 6900 Lenox Village Drive, Suite 14, Nashville, TN 37211

615.730.8496  ~ info@thechefandicatering.com

 

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