VALENTINE'S DAY MENU
Three-Course Prix Fixe
APPETIZERS
CREAM OF CAULIFLOWER SOUP WITH RED BEET CHIPS
BOSTON LETTUCE AND STRAWBERRY SALAD, CRUMBLED GOAT CHEESE, CRACKED PEPPER, BALSAMIC VINAIGRETTE
FIOR DI LATTE, SLOW ROASTED TOMATO, ROASTED RED ONION AND OLIVE TAPENADE
CHICKEN LIVER PATÉ WITH CROSTINI, MAPLE JELLY, PICKLED WALNUTS AND SUNDRIED CRANBERRY
LOBSTER AND BLOOD ORANGE SALAD, HEIRLOOM CHERRY TOMATOES, HERBED OIL AND PARSNIP CRISPS
TRADITIONAL CAESAR SALAD
ENTRÉES
PENNE WITH ROASTED BACON AND CHICKEN ALLA VODKA
$56.95
BEET AND GOAT CHEESE RAVIOLI WITH CHERVIL AND BLOOD ORANGE BUTTER SAUCE
$58.95
ROAST CORNISH HEN, ROASTED ROOT VEGETABLES, FINGERLING POTATOES, LEMON PAN JUS
$60.95
PROSCUITTO WRAPPED PRIME COD FILLET ON CALIFORNIA WEHANI RICE, ORGANIC SPROUTS, YELLOW AND RED PEPPER COULIS
$60.95
ROASTED NEW ZEALAND RACK OF LAMB WITH ROSEMARY INFUSED RED WINE GARLIC SAUCE
$78.95
5 OUNCE SEARED BEEF FILET WITH ROASTED JUMBO SHRIMP, MASHED POTATOES, ASPARAGUS, BERNAISE SAUCE
$78.95
Entrée prices include appetizer, entrée & dessert (taxes & gratuities not included)
