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

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