Table Settings: Get your reservations in now for Valentine’s Day

Skopelos

Toast to your swain this Valentine’s Day amid a flicker of downtown during Skopelos.

Each womanlike or poignant other will be greeted with a uninformed rose before selecting from Skopelos’s signature lunch menu from 11 a.m. to 4 p.m., or a special cooking menu from Executive Chef Gus Silivos from 4 p.m. to 10 p.m. featuring Skopelos’s many renouned dishes, as good as a Surf Turf special featuring stone lobster tail and petit filet mignon with Skopelos potatoes and grilled asparagus.

Want to make your night even some-more spectacular? Guests dining during Skopelos on Feb. 14 can accept 25 percent off  a stay that night during New World Inn, a pleasing 15-room boutique hotel trustworthy to Skopelos.

Visit skopelosatnewworld.com or call Skopelos at 850-432-6565 for cooking reservations or New World Inn during 850-432-4111 for some-more information. 

Nancy’s Catering  Events

Let a award-winning group during Nancy’s Catering Events emanate a epicurean cooking for we to suffer during home, during a beach, or wherever your special place is!

Chef Silivos is charity his renouned Gourmet Dinner for 2 To-Go this Valentine’s Day, finish with chocolate-covered strawberries and a nominal champagne separate alongside your choice of Scamp Cervantes featuring uninformed sauteed rogue filet surfaced with jumbo pile crab beef in a light cream sauce, or a Surf Turf special of stone lobster tail and petit filet mignon. Each cooking comes with a twice-baked potato, grilled asparagus, and a choice of coconut cheesecake, chocolate torte or pivotal orange cheesecake.

Orders contingency be perceived by Feb. 12. Call Nancy’s at 850-434-0112 to sequence or for some-more details. 

Jackson’s Steakhouse

Looking for a ideal place to celebrate? Join Jackson’s Steakhouse on Feb. 14.

Jackson’s will be open for lunch use from 11 a.m. to 2 p.m. and cooking use commencement during 5 p.m.

In further to a stream lunch and cooking menus, Chef Irv Miller will offer a special Valentine’s feature. The lunch underline will be crab cake and cornmeal-crusted oysters with smoked cauliflower tartar sauce, Pepita Romesco, jalapeno, tasso-spiced bacon and crispy leeks. The cooking underline will be a bone-in filet mignon with garlic and ginger-fried Brussels sprouts, balsamic vinegar, mascarpone- and toasted-beet risotto with shaved Parmesan Reggiano.

Additionally, for those who are formulation to applaud a weekend and days before to Valentine’s Day — Feb. 9-13 — Jackson’s will be portion its standard menus as good as charity special Valentine’s Day facilities throughout.

Reservations are being taken now. Call 850-469-9898 to haven your list for this special occasion.

Pot Roast Pinot

Pot Roast Pinot will applaud Valentine’s Day with a three-course prix fixe intrigue menu from 5 to 10 p.m. Feb. 14.

The cost is $45 per chairman before taxation and gratuity.

The menu starts with a choice of pile blue crab and heirloom tomato caprese salad, Harissa grilled lamb lollipops or a red and golden beet salad. Entrées embody a signature pot roast, a classical red limp in potato “scales,” or for a beef lover, 6-ounce filet mignon and crushed herb roasted Yukon bullion potatoes. Add a 3-ounce lobster tail for $15.

End a dusk on a honeyed note with house-made chocolate chip whirl marshmallow s’mores, crème brulée cheesecake or chocolate, maple and bacon bread pudding.

Reservations are compulsory and can be done by Yelp reservations, at www.potroastpinot.com or by job 850-607-7336. 

Five Sisters Blues Cafe

Looking for a ideal place to celebrate? Join Five Sisters Blues Cafe on Feb. 14 for a regretful dinner.

The grill will be open for lunch use from 11 a.m. until 4 p.m., with cooking use following. In further to the current lunch and cooking menus, Chef Billy Ballou will offer a special Valentine’s feature.

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The lunch underline will be grilled grouper served over roasted fingerling potatoes finished with prosciutto-wrapped asparagus and a lemon hop sauce. For dinner, Granny Smith apple- and bacon-stuffed, bone-in pig clout over honeyed potato crush with sautéed immature beans finished with tomato-onion gravy will be offered.

Additionally, for those who are formulation to applaud a weekend and days before to Valentine’s Day on Friday, Feb. 9, by Tuesday, Feb. 13, a grill will offer its standard menus, as good as offer special Valentine’s Day facilities throughout.

For some-more information, revisit www.fivesistersbluescafe.com.

The Fish House

Find some adore during The Fish House on Feb. 14. The grill will be open for lunch use from 11 a.m. until 3 p.m., with cooking use following.

In further to the current lunch and cooking menus, Chef Billy Ballou will offer a special Valentine’s feature.

The customary menu, as good as special Valentine’s Day features, will be offering from Friday, Feb. 9, by Tuesday, Feb. 13.

For some-more information, visit greatsouthernrestaurants.com.

Olive Garden shares Super Bowl celebration appetizer

Olive Garden has released its penetrate for a ideal Super Bowl celebration appetiser — installed pasta chips — for a large diversion on Feb. 4.

Brand new to menus starting Jan. 29, a installed pasta chips are an Italian turn on nachos, swapping tortilla chips for easily boiled pasta chips surfaced with Italian cheeses, a beef salsa with chicken, meatballs and sausage, cherry peppers and an alfredo drizzle.

For those throwing watch parties for a large game, Olive Garden is pity a recipe to make pasta chips during home. The recipe uses lasagna noodles, easily boiled and tossed in garlic salt and surfaced with favorite Italian toppings.

Loaded pasta chips will be accessible during Olive Garden restaurants until Apr 1. 

Pasta chips recipe 

  • Stack lasagna noodle sheets on a slicing board.
  • Cut any piece into three equal pieces
  • Heat oil into a vessel and gradually supplement chips to a oil; grill until crispy
  • Transfer baked chips to basket and concede a additional oil to empty for 1 minute
  • Gently toss baked chips in garlic salt to coat
  • Add your favorite toppings

Chef Galatoire earnings to Laissez Les Bons Temps Rouler 

Jackson’s Steakhouse and Chef Irv Miller will once again acquire Chef Leon Galatoire, a fourth-generation member of a first family of New Orleans’ ancestral restaurant, Galatoire’s, to Pensacola.

Just in time for Mardi Gras, Chef Galatoire will present a New Orleans-inspired brunch during Jackson’s on Feb. 11, a Sunday before to Fat Tuesday. There will be dual seatings at 11 a.m. and 1 p.m.

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The fixed-price brunch is $45 per chairman (tax and wages additional).

Also returning will be New Orleans-style song by a New Orleans Ramblers, former residence brunch musicians for Commander’s Palace. In further to the regular splash menu, New Orleans-inspired splash specials will be available, including a classical Brandy Milk Punch.

The menu starts with a slow-cooked nation muck featuring house-smoked turkey and andouille sausage. Then there is a choice of dual entrees: Crabmeat Maison, a Galatoire’s classic, with jumbo pile crabmeat, scallions and homemade Creole mayonnaise; or Eggs Renee, featuring a multiple of poached egg and pan-seared diver scallop served over a bed of creamed spinach and surfaced with a delicious Mornay sauce.

The dish will finish with Caramel Cup Custard Amandine, a undying classic, bedecked with toasted almonds and open berries.

Reservations are required. To haven your table, call 850-469-9898. For more information, revisit www.Jacksonsrestaurant.com.

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