Valentine's Day Dinner
February 14th, 2013
$24.95 plus tax and gratuity
Reservations can be made between 5:30pm and 9pm.
Make your reservation early to reserve your preferred time slot.
Orange-Fennel and Spinach Salad
Baby Spinach tossed with thinly shaven fennel, fennel fronds, orange segments,
and toasted almonds. Lightly dressed with an orange-mint vinaigrette.
Tomato Basil Bisque
Slow roasted roma tomatoes and garlic, pureed with fresh basil and lightly seasoned.
Lover’s Pork Chop
A center-cut double frenched pork chop marinated in smoked paprika then
grilled and topped with an ancho chili glaze.
Served with fresh wild mushroom risotto, baby carrots, and broccolini.
Tarragon and Oregano Airline Chicken
Airline chicken breast rubbed with fresh tarragon and oregano, pan seared, and topped with a parsnip puree and a white wine tomato coulis.
Applewood smoked bacon with white beans and charred cherry tomatoes.
Char-Grilled Sirloin 8oz
Char-Grilled herb Sirloin strip topped with a veal demi-glace, served with rosemary roasted yukon potatoes, baby carrots, and broccolini.
Pan seared Atlantic Salmon, topped with a rustic olive blend,
served on a bed of sun-dried tomato cous cous, carrots, and broccolini.
Aged Balsamic Strawberry Trifle
Strawberries marinated in the aged balsamic and layered
with white cake and sweet whipped cream.
Molten Chocolate Lava Cake for Two
Dark chocolate cake with a rich creamy center.
Topped with chocolate ganache and fresh berries.