Sans Souci’s Chef de Cuisine has developed an enticing menu that transports patrons from Downtown Cleveland to the French Mediterranean. With pleasures such as Angel Hair Pasta with Fresh Basil and Lobster Cream, Bouillabaisse with Shrimp, Clams, Mussels, Scallops and Lobster, and Veal Osso Bucco, Chef Kim showcases her culinary talent by utilizing the freshest high quality-ingredients in surprising taste combinations that radiate with French, Spanish, Italian and Moroccan influences.

VALENTINE'S DAY MENU

Appetizers

Lobster Bisque with
Puff Pastry Cheese Straws
cup 7. bowl 8.

Chefs Garden Seasonal Lettuces with Pomegranate
and Port Vinaigrette, Crumbled Gorgonzola Cheese, and Toasted Pecan Tuile
9.

Classic Caesar Salad composed of Chefs Garden
Red and Green Romaine, Parmesan Reggiano
and Fresh Croutons
9.

Lobster and Crab Salad
Watermelon Radishes, Fennel, and Arugala
with Orange Vinaigrette
14.

Almond Crusted Scallops
Sun dried Cherry Risotto with Asiago Cheese
and Lemon Citronette
13.

Wood Grilled Mussels
Cilantro and Tomato Fondue
10.

Entrees

Angel Hair Pasta
Lobster Cream, Fresh Basil and Pasta
27.

Pan Seared Lemon Sole
Mascarpone Yukon Gold Mash, Baby Carrots,
Passion Fruit Beurre Blanc
27.

Wood Grilled Salmon
Roast Beet Risotto, Haricot Verts, Basil Pesto
26.

Half Roast Duckling
Herb Gnocchi, Sautéed Spinach,
Sun Dried Cherry Pan Sauce
26.

Wood Grilled Rack of Lamb
Roast Fingerling Potato and Nicoise Olives wth
Port Cream, Haricot Verts
29.

Pan Roast Rack of Lamb
White Polenta Hearts with Gorgonzola Cheese,
Sautéed Broccolini, Red Wine Jus
29.

Wood Grilled Strip Steak
Wild Mushroom Risotto, Grilled Asparagus,
Chianti Demi Glace
31.

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VALENTINE'S DAY MENU

APPETIZERS

Lobster Bisque
Puff Pastry Cheese Straws

~or~

Bouquet of Seasonal Lettuces
Black Mission Fig, Goat Cheese, Crispy Prosciutto

SECOND COURSE

Fontina and Boursin Fondue
Grilled Asparagus, Roasted Cremini Mushrooms,
Greek Olive and Grape Tomato Brochettes

Duck Confit Napoleon
Cranberry Compote

Wood Grilled Scallops
Sweet Potato Tasting

THIRD COURSE

Butter Poached Lobster
Truffled Dauphinois Potatoes, Haricot Verts,
Baby Shitake Mushrooms

Pan Seared Salmon
Asiago Risotto, Grilled Asparagus, Lemon Citronette

Wood Grilled Rack of Lamb
Greek Yogurt and Cucumber Tzatziki,
Grilled Vegetable Ratatouille

Pan Roast Chilean Sea Bass
Butternut Squash and Lobster Ravioli, Roasted Fennel,
Apple Brandy Lobster Cream

Wood Grilled T-Bone Steak
Papas Fritos, Sauteed Spinach, Smoked Garlic Aioli,
Romesco Sauce

Filet au Poivre
Gorgonzola Polenta, Sauteed Broccolini,
Red Wine Demi Glace

FOURTH COURSE

Dessert Cart Selection

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DINNER MENU

STARTERS

Fried Calamari
Smoked Garlic Aioli & Fresh Ginger
11.

Wood Grilled Mussels
Cilantro & Tomato Fondue
10.

Fried Green Tomato and Fresh Mozzarella Salad
Ricotta and Roast Garlic Cream, Balsamic Reduction
8.

Escargot
Sautéed in Brown Butter, with Garlic, Tomato, Shitake Mushroom, Preserved Lemon, Capers, and Fresh Basil. Served with Wood Grilled French Baguette
12.

Whole Wheat Multi Grain Bread
or Marinated Olives
Alternative Carb Conscious Bread Service

SOUPS & SALADS

Lobster Bisque
Cup 7. Bowl 8.

Greek Salad
Feta, Tomato and Cucumber Tower, Baby Arugula
Tossed with Balsamic Vinaigrette, Garnish of White Anchovy and Kalamata Olives
9.

Caesar Salad
Chef’s Garden Baby Red and Green Romaine, Parmesan Reggiano & Caesar Dressing
9.

Bouquet of Seasonal Lettuces
Chef’s Garden Seasonal Lettuce Blend with Strawberry and Thyme Vinaigrette, Balsamic Macerated Strawberries, Goat Cheese, Toasted Pecans
8.

ENTREES

Veal Osso Bucco
Saffron Risotto, Sautéed Spinach , Braising Jus Reduction
26.

Pan Roast Atlantic Salmon
Smoked Garlic Risotto, Sautéed Broccolini, Blackberry Gastrique
22.

Wood Grilled Swordfish Brochettes
With Chermoula Moroccan Cous Cous Cake, Fresh Bell Peppers, Red Pepper Coulis
27.

Garlic Rubbed Grilled Strip Steak
Grilled Scallions, Potatoes Dauphine, and Romesca Sauce
30.

Wood Grilled Rack of Lamb
Manchego and Sweet Pea Risotto with Mint, Cherry Tomato and Popcorn Shoot Salad, Red Wine Jus
30.

Oven Roast Duck Breast
Roasted Carrots and Turnips, Sautéed Spinach, Honey-Lavender Glaze
22.

Wood Grilled Filet*
Crushed New Potatoes with Fresh Herbs,
Roast Asparagus, and Port Demi Glace
32.

Roast Acorn Squash
Wild Mushroom Fricasee, Asparagus, Gruyere Cheese Gratin
19.

SANS SOUCI SIGNATURE ITEMS

Angel Hair Pasta
Lobster Cream, Fresh Basil and Pasta
27.

Sans Souci Bouillabaisse
Shrimp, Clams, Mussels, Lobster, Scallops , Rouille Croutons
28.

Sangria
Rioja Wine, Brandy, Ice & Fresh Fruits
Glass 6. Pitcher 22.

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DINNER MENU

Wines
	gls	btl
Riesling, Eroica, Ste Michelle & Dr. Loosen Pinot Grigio, Santa Margherita Pinot Blanc, Trimbach Sancerre, Pascale Jolivet Mumm Cuvee, Brut Prestige	13. 13. 9. 12. 13.	51.. 50.. 35.. 44.. 46..
Starters
Chilled Lobster and Crab Salad Roasted Fennel, Cherry Tomatoes, Fresh Orange Vinaigrette 11.
Roast Pumpkin Soup Lobster and Crispy Shallot Garnish 9.
Crispy Potato Cakes Topped with Salad of Lobster, Dijon Crème Fraiche, Tarragon 12.
Lobster Tasting Crispy Lobster and Boursin Bite with Smoked Tomato Butter, Truffled Lobster Ravioli with Scallion Cream, Oyster Mushroom and Lobster Vol-Au-Vent, Lobster Flat Bread with Salsa Verde, Caramelized Onions 16.

Entrees

Wood Grilled Lobster Involtini Brochettes
Almond Parsley Moroccan Couscous,
Sauteed Spinach and Cherry Tomatoes,
Bell Pepper and Caper Ragout
27.

Lobster and Cornish Game Hen Paella
Lobster and Roasted Cornish Game Hen,
Saffron Rice with Tagine Butter,
Chorizo and English Peas
26.

Lobster and Scallop Mousseline Roulade
with Caramelized Onion,
Fennel, and Roasted Apple Tartlette,
Warm Spinach and Frisee Salad,
Roasted Shallot Sherry Vinaigrette
28.

Butter Poached Lobster
Sweet Potato Risotto, Roasted Haricot Verts,
Sage Beurre Noisette
30.

Wood Grilled Lobster
Sweet Potato Gaufrettes,
Lobster Manchego Fondue
29.

Surf and Turf
Wood Grilled Petite Filet with Gorgonzola Aioli,
Roasted Lobster with Herb Dijon Crème Fraiche,
Root Vegetable Gratin and Roasted Asparagus
32.

Summer Seafood
June 23 through August 28, 2009

Dinner Menu

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