VALENTINES MENU
to start
roasted red and golden beets, candied pecans, goat cheese, cayenne vinaigrette
lobster bisque en croute
to continue
seared ahi-tuna, grilled yukon-gold potatoes, sugar snap peas, cilantro cream
sautéed breast of chicken, madeira-wild mushroom sauce, leek risotto
sliced new york strip au poivre, truffled macaroni and cheese, grilled jumbo asparagus
to end
trio of chocolate for two
flourless chocolate cake, chocolate-raspberry trifle, chocolate panna cotta
served for Dinner on Friday February 13th and Saturday Februurary 14th 2015