Celebrate Your Love at Morels French Steakhouse & Bistro

Looking for a romantic place to celebrate and have an exquisite meal? Morels offers award winning steaks, desserts, and an expansive selection of wines.

Take a look at Morel's French Steakhouse & Bistro Valentine's Day Menu:

Soup
ONION SOUPE GRATINÉE 12
SOUPE DU JOUR

Salad

ROASTED GOLDEN & CHIOGGIA BEET SALAD 16
Crisp Goat Cheese, Candied Walnuts & Field Salad

SEARED TUNA SALAD 21
White Anchovy, Green Beans, Cherry Tomatoes,
Hard Boiled Egg, Kalamata Olives, Avocado, Tarragon,
Chives, House Vinaigrette

BOGGIATO FARMS BABY ICEBERG 16
House Dried Cherry Tomatoes, Crisp Shallot, Applewood
Smoked Bacon, Blue d’Auvergne Dressing

BIBB LETTUCE & CRAB SALAD 21

Orange & Tarragon Vinaigrette

PETITE ROMAINE HEART SALAD
served tableside - for two people
Parmesan Crouton, Roasted Garlic
Caesar Dressing 16 per guest

Appetizers

SEARED SEA SCALLOPS 24
Capers, Shallots, Garlic, Beurre Blanc Sauce

CLASSIC CHEESE FONDUE 12 per guest / minimum two people
Ementhal & Gruyère Cheeses, French Baguette

BOUCHÉE OF FRENCH BURGUNDY ESCARGOT 19
Shallots, Garlic, Applewood Smoked Bacon & Fresh Chives

FILET MIGNON BEEF TARTAR 23
Quail Egg, Truffled Potato Chips

PAN SEARED FRENCH ROUGIÉ FOIE GRAS 30
Caramelized Red Onion, Balsamic Reduction, Candied Apple

Iced Seafood

OYSTERS DU JOUR - East Coast & West Coast Daily Selections - Market Price
Full or ½ Dozen, Mignonette, Fresh Horseradish, Fresh Lemon

WILD CAUGHT BAJA CALIFORNIA PRAWNS 18
Morels’ Cocktail Sauce

MAINE LOBSTER - 1.5# - Market Price
Full or ½, Tarragon Aioli

DUNGENESS CRAB - 2.0# - Market Price
Full or ½, Citrus Aioli

DUNGENESS CRAB MEAT COCKTAIL 23
Fresh Tarragon, Celery, Housemade Mayo & Grilled Crostinis

GRAND PLATEAU DE MER 145
1 Lobster, 8 Shrimp, 12 Oysters, Octopus Ceviche, ½ Dungeness Crab

PETIT PLATEAU DE MER 85
4 Shrimp, 6 Oysters, Octopus Ceviche, ½ Dungeness Crab

Steaks and Main Courses

CHEF’S SPECIALTIES
Morel Mushroom Sauce 2.50
Sauce Béarnaise 2.50
Black Truffle Butter 5
Gratinee of Blue d'Auvergne Cheese 6
Pan Seared French Rougié Foie Gras 20
Dungeness Crab Oscar 24

ACCOMPANIMENTS
OVEN ROASTED WHOLE 2.5# MAINE LOBSTER - Market Price
Mango & Tomato Salsa, Basil Beurre Blanc

18 HOUR BRAISED BEEF SHORTRIB AU DAUBE 39
Cauliflower Puree, Caramelized Pearl Onions,
Lardons of Bacon & Baby Carrots

COLORADO RACK OF LAMB 52
Honey Mustard Crust, Rosemary Infused Bordelaise Sauce

PORK LOIN CHOP 41
Garlic Pomme Puree, Port Wine & Cherry Reduction

PAN SEARED BRANZINI 36
Dijon Beurre Blanc, Pee Wee Potatoes, Garden Fresh Rapini,
Sauteed Tomatoes, Crispy Spinach

SEAFOOD FETTUCINE 31
Daily Fresh Fish, Clams, Mussels, Shrimp, Tomato Concassee, Basil,
Garlic White Wine Sauce

CRISPY SKIN SCOTTISH SALMON 34
Beluga Lentils, Carrots, Sauce Bordelaise

SHELTON FARMS’ CHICKEN 29
Preserved Meyer Lemon, Spoon Spinach, Pee Wee Potatoes, Fennel & Olive Jus

Chef prepares steaks to the following temperatures:
Rare - Red Cool Center, Medium Rare - Red Warm Center,
Medium - Pink Warm Center, Medium Well - Slightly Pink Warm Center,
Well - Cooked Throughout

U.S.D.A. CERTIFIED ANGUS BEEF,
IOWA CORN FED, AGED 28 DAYS
Porterhouse 32 oz. (For Two, carved tableside) 53 per guest
Bone In New York Sirloin 20 oz. 57
Bone In "Eye" of the Rib Eye Steak 20 oz. 60
Bone In Filet Mignon 16 oz. 67
Rib Eye Cap 8 oz. 45
Petit Cut Filet Mignon 8 oz. 52

U.S.D.A. ALL NATURAL, GRASS FED,
TALL GRASS FARMS, KANSAS AGED 28 DAYS
Rib Eye Steak 14 oz. 51

U.S.D.A. ALL NATURAL ANGUS BEEF, DRY AGED 35 DAYS
New York Sirloin 14 oz. 58
Rib Eye Steak 16 oz. 67

TRUE A-5 JAPANESE 100% WAGYU BEEF FROM JAPAN
Filet Mignon 31 per ounce (6 ounce minimum)
Foie Gras Risotto Croquet, Asparagus & Tomato Medley,
Cabernet Reduction

1 lb. AUSTRALIAN SPINY LOBSTER TAIL 125
Mango & Tomato Salsa, Basil Burre Blanc

Accompaniments

Morel Mushroom Sauce 2.50
Sauce Béarnaise 2.50
Black Truffle Butter 5
Gratinee of Blue d'Auvergne Cheese 6
Pan Seared French Rougié Foie Gras 20
Dungeness Crab Oscar 24

Sides

POMMES FRITES 12
Housemade Truffle Mayonnaise

ARTICHOKE AU MORELS 12
Herbs & Garlic

SAUTEED SEASONAL MUSHROOMS 12
Market Fresh Thyme, Shallots & Garlic

STEAMED ASPARAGUS 14
Citrus Segments, Summer Citrus Beurre Blanc

BROCCOLI 10
Sauce Hollandaise

POTATO DAUPHINOIS 12
Roasted Garlic, Cream, Sea Salt

TRUFFLE MAC & CHEESE 14
Crispy Onion Rings & Parmigiano Reggiano Cheese

YUKON GOLD POMMES PUREE 10
Imported French Butter, Fleur de Sel

Parties of 7 or more 18% service fee added

EXECUTIVE CHEF J.L. CARRERA

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