Valentine's Day Menu 2010

                                                 Soups, Appetizers & Salads

Cream of Crab 
cup  4

Lobster Bisque
cup 6

Pan Seared Scallops  8 
Three Scallops; Served with a Cucumber & Pecan Relish, Fried Wonton & a Chili, Honey Butter Sauce

Stuffed Mushroom Caps  9  
Stuffed with Our Jumbo Lump Crab Cake & Finished with Seafood Topping


Caprese Bruschetta 
6

Fresh Mozzarella, Ripe Tomato & Fresh Basil, Tossed with Olive Oil & Served
on Our Buttery Crostini

Strawberry Fields Salad 
6
Fresh Ripened Strawberries, Candied Pecans & Romaine Lettuce;
Tossed with a Sweet Poppy Seed Dressing


Tuscany Salad 
5

Ripe Roma Tomato, Capers, Olives & Toasted Pine Nuts; Tossed with Fresh Mixed Field Greens & Drizzled with a Creamy Balsamic Vinaigrette


Dinners

All dinners include a broccoli medley & homemade rolls

Maryland Crab Cakes  27 
Twin 5 oz. Jumbo Lump Crab Cakes; Served with a Baked Potato


Filet Mignon 
24 
8 oz. Center-Cut Filet of Beef Tenderloin; Seated on a Bed of Chive Mashed Potatoes
with a Velvety Port Wine Demi Glace 

Prime Rib au Jus  24 
A Full Pound of Our Tender and Slow Roasted Prime Rib;
Served with au Jus, Freshly Grated Horseradish & Baked Potato

Broiled Stuffed Shrimp  23 
Jumbo Shrimp, Topped with Crab Imperial & Seafood Sauce, then Broiled; With Baked Potato


Seafood Norfolk
  25 
Lobster Lumps, Crab and Shrimp, Sauteéd in a Lemon, White Wine & Garlic Butter;
Served over Angel Hair Pasta


Bowman Poorman
  27 
Our Jumbo Lump Crab Cake & a 6oz. Filet Mignon; Accompanied by Chive Mashed Potatoes


Surf and Turf 
38 
A Succulent  9oz. Tail, Perfectly Paired with a 6oz. Filet Mignon; Served with a Baked Potato

Chicken & Shrimp Champagne
  22 
A 7oz. Tender Boneless Breast of Chicken & Jumbo Gulf Shrimp, Sauteéd with a Smooth Champagne Cream Sauce & Presented on a Bed of Angel Hair Pasta

Poached Salmon  20
A Fresh 7oz. Fillet, Gently Steamed with Crisp Vegetables & Jumbo Lump Crab;
Finished with a Fresh Lemon Beurre Blanc Sauce
 

The Bowman Restaurant (C) 2010