Valentine’s Dinner

Celebrate an enchanted evening at Emiliano’s on Thursday, February 14th with a special menu designed by Chef Daniel Kyle

TAPAS

Yellow Fin Tuna Poke $11

Ahi Tuna Poke with a Habanero-Ginger Balsamic Reduction Served on Green Plantain Toston Chips

Winter Vegetable Tartare $9

Fresh Locally Sourced Winter Vegetables with Extra Virgin Olive Oil and Sage

Plantain-Coconut Shrimp $10

Green Plantain-Coconut Crusted Wild Caught Red Shrimp with a Mango-Jalapeño Sweet Chili Sauce

Yuca Rellena $9

Manchego Cheese-Roast Pork stuffed Yuca served with Garlic-Lime Mojo

SALADS

Winter Salad $8

Fresh Local Strawberries, Spiced Walnuts, Chevre Crumbles, and Local Artisan Greens tossed in a Strawberry Vinaigrette

Emiliano’s Caesar $7

Hearts of Romaine tossed in Our Signature Garlic Caesar Dressing with Parmesan Cheese and Cuban Bread Croutons

SOUP

Lobster Bisque $9

ENTREES

Filet Mignon $32

Flame Grilled Creekstone Farms Black Angus Beef Tenderloin Filet Wrapped in Applewood Smoked Bacon topped with a Key Lime Compound Butter, over Yuca “Hash”, served with Grilled Asparagus (top with Deep Sea Patagonian King Crab $6)

Duck $24

Pan Roasted Canadian Moulard Duck Breast with a Cranberry-Beet Red Wine Reduction served with Caramelized Heirloom Carrots, Sautéed Swiss Chard and Rosemary-Wild Rice Pilaf

Scarlett Scallops $25

Seared Beet Root Marinated New England Diver Scallops with a Fresh Pineapple Coulis served with a Winter Salad featuring Fresh Local Strawberries, Spiced Walnuts, Chevre Crumbles, and Local Artisan Greens tossed in a Strawberry Vinaigrette

Churrasco $25.5

Chargrilled 10 oz. Skirt Steak topped with Fresh Chimichurri, served with Arroz Congri and Fried Sweet Plantains

Paella $25

Saffron Rice with Gulf Grouper, Chicken, Bryan Farms Cedar Key Middle Neck Clams, Black Mussels, Wild Caught Argentine Red Shrimp, Artichoke Hearts, Asparagus, Roasted Red Peppers, and Peas (add Sauteed Spanish Dry Chorizo $4)

Pork Tenderloin $24

Grilled Berkshire Pork Tenderloin Medallions with a Green Apple, Swiss Chard, and Chevre Stuffing, topped with Walnut-Chicharron Crumble, finished with Citrus Gravy, served over Piquillo Pepper-Sage Polenta

Red Snapper $28

Sautéed Skin-On Fresh Gulf Red Snapper with a Garlic-Lime Mojo Puree, topped with Candied Lemon-Ginger Slivers, served with a Fresh Dill-Wild Rice Pilaf

Grilled Chicken $22

Grilled Marinated Chicken Breast topped with Charred Pineapple Rings, served with Caramelized Heirloom Carrots, Thyme-Manchego Arepas, and a Broccoli Puree “Paint”

Yuca Gnocchi $21

House Made Rosemary-Garlic Yuca Gnocchi in an Aji Pepper Coconut Cream with Shitake Mushrooms and Baby Spinach

local fresh produce sourced from Swallowtail Farm CSA