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