your Valentine deserves an incredibly special night!   Cupid’s recommendation (and MINE) is Executive Chef Jason Scarborough’s 2008 specially designed menu at the Blue Moon in Statesboro.  Here is the number to call for reservations:  912-489-1094.  Often I have become your personal concierge - another secret of our difference.  I had several of your spouses call me frantically last year when they learned that the Blue Moon had no more reservations available for Valentines hoping that I could get you in.  Of course, I worked a little magic as usual and got you in.  (I agree you doctors are way to busy taking care of us to plan ahead and I promised not to pick on you too much in the blog)  This year I am making it easy for you to plan early!! I don’t think you will make it to the end to look for the number before you would want to call…so here goes:

Amuse-Bouche

“Boisterous” Seared Sashimi Tuna, Wasabi Aioli, Avocado, Ponzu Vinaigrette

Appetizer Course

Oyster Rockefeller, Parmesan, Crisp Bacon, Tabasco Hollandaise

-OR-

Grilled Shitake Mushroom and Napa Cabbage Spring Rolls, “Crispy Fried”, Gingered Hot Mustard                                                                                                                                                                                                                                                                                

Salad Course

Classic Caesar, Herbed Boursin, Garlic Toast points, Shaved Parmesan

Intermezzo

Rose Water and Lime Sorbet

Entree Course

Brown Butter Braised “Market Fresh Fish”, Cajun Crawfish Risotto, Andouille Sausage, Lemon-Fennel-Tomato Broth

-OR-

Pan Roast Maple Leaf Farms Duck Breast, Exotic Mushroom and Purple Potato Hash, Ginger Carrot Puree, “Stout” Cherry Reduction

-OR-

Seared Certified Angus Filet, Creamy Yukon Puree, Lemon Grilled Asparagus, Onion Tangles, “Southern” Thyme Demi

Dessert

Sweet Tasting Plate — A Selection of Five Sweet Treats

Seating is at 5, 7, or 9pm and will require a $25.00 per person VIP deposit, which will be applied to the cost of your meal.

$65 per person (beverages, tax and gratuity are not included)

Sous Chef:  Daniel Clark                                          Pastry Chef:  Barry Smallwood