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Valentine’s Day Menu

 

Starters

Porcini mushroom soup & chives10

Roasted beets with burrata cheese, honey lemon vinaigrette, and micro arugula 10

Bibb lettuce, corn, heirloom tomatoes with herbed Dijon vinaigrette 8

Scallops pan seared with warm edamame salad of persimmons, red quinoa and labneh 16

Chicory with endives, and radicchio with caramelized walnuts shaved apple blue cheese and cranberry vinaigrette 12

 

Entrées

            Sea Bass – marinated vegetables, herb rice, Thai basil beurre blanc 32

Duck Breast – pan seared with crushed yams, roasted Brussel sprouts, and Grand Marnier sauce 34

Filet Mignon – with potato puree, glazed baby carrots, grilled asparagus, served with bordelaise sauce 36

8 hour braised short rib – potato au gratin, swiss chard, and au jus 34

Lamb Chops – Grilled, roasted herb potatoes, heirloom carrots, seasonal vegetables, chimichurri sauce 38

Mushroom Bolognese – Mushroom sauce slow simmered with tomatoes & cream tossed with buccatini pasta and basil 26

 

Desserts

(all desserts – 10)

Tahitian vanilla crème brulee and seasonal fruit

Grand Marnier chocolate cake with raspberry sauce

Spiced Apple Strudel with golden raisins, caramel sauce and vanilla ice cream

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