Valentine’s Day Dinner Menu

Appetizer

Escargots

sautéed with diced tomato, red onion, double smoked bacon and garlic in a white wine cream sauce, served in a puff pastry case

425px-Vegetarian.svgBaked Brie

wrapped in filo pastry with roasted garlic and cranberry served on an arugula salad then garnished with a sweet red pepper jelly

gluten-free-icon425px-Vegetarian.svgBaby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette

Classic Caesar Salad

with a creamy garlic dressing, bacon, crostinis and Parmiggiano cheese

Salmon and Crab Cakes

fresh salmon and blue crab claw meat with a sriracha aioli and a curried mango chutney

Soup of the Day

Tomato Basil

Mains

Boneless Beef Short Rib

slowly braised with beer, dried cherries and pearl onions, served with a parsnip puree, butter fried spaetzle and seasonal vegetables

10oz Grilled New York Striploin

served with parmesan roasted baby potatoes, a juniper and rosemary jus and seasonal vegetables

Braised Moroccan Lamb Shank

with dates and exotic spices, served over garlic whipped potatoes and seasonal vegetables

Slow Roasted Prime Rib

served with house made savory bread pudding, garlic whipped Yukon gold potatoes, seasonal vegetables and a horseradish and pommary mustard jus

Chicken Supreme

served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables

Pecan Crusted Salmon

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

Brown Butter Crusted Cod

Line caught Fogo Island cod served with Cajun spiced potatoes, asparagus, and a lobster cream sauce

Shrimp and Lobster ‘Mac & Cheese’

Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, and goat cheese. Served with garlic toast and a 2oz lobster tail

gluten-free-iconMediterranean Risotto

a lightly grilled sage chicken breast cooked sous-vide and sliced over a risotto of butternut squash, oven roasted cherry tomatoes, cippiolini onions and finished with balsamic drizzle and fried sage

425px-Vegetarian.svg(Prepared vegetarian or vegan on request)

Tiger Shrimp Fettuccine

served with sundried tomatoes, spinach and wild mushrooms in a truffle 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

 

$64.95 per person  

Tax and Gratuity not included