Valentine's Day Menu

Saturday February 14, 2015

early & late seatings available

Duck Confit Tart - mushroom, Asiago
Lamb Meatballs - shaved porter cheese, fresh spaghetti, portabello mushrooms, au poivre sauce
Wild Boar Tenderloin with Gorgonzola Gnocchi - baby spinach, thyme veal jus
Coconut Shrimp & Fish Taco - lime-cilantro tomato salsa, sriracha mayo, mixed greens
Asparagus & Wild Mushroom Napoleon - triple crème brie, puff pastry, mushroom herb sauce
Seared Scallop & Brandade Cake - tarragon-chive sauce
Split Bowl of: Carrot, Coconut & Apple Soup; Curried Asparagus Soup 

Salad of Mixed Baby Greens with Roasted Beets - candied nuts, local goat cheese, smoked bacon, tomato, blood orange vinaigrette

Burgundy Braised Venison Osso Bucco - smoked bacon, braised carrots, boulangère potatoes, natural jus
Half Lobster with Spinach Raviolis - grapefruit segments, asparagus, toasted walnuts, lemon butter sauce
Grilled Beef Tenderloin & Jumbo Lump Crab Cake – garlic & chive smashed potatoes, seasonal vegetables, bordelaise & béarnaise sauces
Vegetarian Trio - Grilled Eggplant Roulade with artichokes, baby spinach & pesto; Festive Red Beans with tomato, sweet bell peppers, jalapeño, cilantro; Roasted Red Potato Hash
Supreme Chocolate Almond Torte - marscapone whipped cream
House Made Nougat & Blackberry-Cabernet Sorbet
Box of Chocolates - to take home

$115.00 per person 

plus sales tax and 20% gratuity


Executive Chef – Ron Canady                                         100% Wind-Powered


Every effort is made to purchase from local, organic, sustainable-practicing businesses

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.