Valentine’s Day Dinner Menu

Appetizers

425px-Vegetarian.svgBaked Brie

Phyllo wrappled with roasted garlic, cranberry compote and red pepper jelly

Classic Caesar Salad

Creamy garlic dressing, bacon, crostinis and parmesan cheese

gluten-free-icon425px-Vegetarian.svgBaby Spinach Salad

Candied pecans, dried cherries, red onions, goat cheese and sherry vinaigrette

425px-Vegetarian.svggluten-free-iconBeet Salad

Candied pecans, goat cheese and a pink peppercorn vinaigrette

Crab Cakes

Blue crab meat, sriracha aioli and a curried mango pineapple chutney

Escargots

Tomato, red onion, proscuitto, garlic and white wine cream sauce served in a puff pastry case

Seafood Chowder

gluten-free-iconShrimp Cocktail

Slow poached tiger shrimp, pomegranate Sriracha glaze and smoked cocktail sauce

Main Courses

Boneless Beef Short Rib

slowly braised with beer, dried cherries and pearl onions, served with a truffled turnip purée, butter fried spaetzle and seasonal vegetables

Slow Roasted Prime Rib

Served with garlic whipped Yukon gold potates, seasonal vegetables, horseradish au jus and Yorkshire pudding

10oz New York Striploin

Porcini brandy sauce, cauliflower puree, fingerling potatoes, king oyster mushrooms, blistered tomatoes and fried rosemary

Moroccan Lamb Shank

Braised with exotic spices, served with mint couscous, chickpeas, peppers, mirepoix, honey vanilla yogurt and fresh cilantro

Chicken Supreme

Served with a wild mushroom Marsala sauce, garlic whipped potatoes and seasonal vegetables

Pecan Crusted Salmon

Served with a sweet potato hash, Dijon honey cream sauce and asparagus

Pistachio Crusted Fogo Island Cod

Heirloom tomato ragu, crispy pancetta and creamy polenta

Tiger Shrimp and Lobster ‘Mac & Cheese’

Potato gnocchi, garlic cream sauce baked with mozzarella, parmesan and goat cheese.  Served with garlic toast and a 2oz lobster tail

gluten-free-icon425px-Vegetarian.svgVegetable Risotto

Arborio rice, red peppers, mushrooms, zucchini, onions, sundried tomatoes and spinach

Lobster Fettuccine

Served with fresh squid ink pasta in a garlic and dill cream sauce

425px-Vegetarian.svg = Vegetarian  gluten-free-icon = Gluten Free

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.

Dessert

Valentine’s Dessert platter for two

$69.95  per person   Tax and Gratuity not included