Valentines Dinner: Thursday, Feb. 14, 2019

(Reservations are limited. Save your table now!)

by Executive Chef Darrin Hauser

First Course

Duck confit with cherry chutney, crostini and micro greens

Second Course

Choice of:

Hearts on fire salad with butter lettuce, baby greens, candied pecans, granny smith apple and feta crumbles with raspberry balsamic vinaigrette (GF)


Seafood brie bisque en croute (a blend of cod, salmon and shellfish) (GF by request)

Entrée Course

Please select one of the following:

  • Timid beef tenderloin w/ sauce Nantua
    Parmesan truffle mashed and lobster cream sauce (GF)
  • Passionate pork chop
    Parmesan truffle mashed apricot brandi demi-glace (GF)
  • Tantalizing trout piccata
    Saffron wild rice and lemon-caper butter sauce (GF by request)
  • Vegetarian
    Spinach and artichoke stuffed portabella mushroom with Saffron wild rice (GF)

(All entrees served with blue lake green beans)

Dessert Course

Cinnamon and port poached pear with bittersweet chocolate ganache, almond Florentine, port reduction and vanilla bean ice cream (GF by request)

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