Valentine’s Day

F I R S T C O U R S E – appetizer

O X T A I L C R O Q U E T T E S watercress coulis and arugula

T R A D I T I O N A L S H R I M P C O C K T A I L

S E C O N D C O U R S E – salad

R O M A I N E A N D R A D I C H I O creamy parmesan vinaigrette and local salami

B R U S S E L S S P R O U T S A L A D shaved fennel, apples, walnuts, and a pomegranate green goddess

T H I R D C O U R S E – intermezzo

C U C U M B E R ” G A Z P A C H O “

F O U R T H C O U R S E – entree

G R I L L E D R I B E Y E yorkshire pudding, horseradish crust and creamed spinach

D U C K C O N F I T handmade pappardelle carbonara

S A L M O N herbed butter, local green beans, and a fingerling potato & pancetta hash

H E R B E D C A S T I R O N C H I C K E N with smoky brussels sprouts and roasted sweet potatoes

G O A T C H E E S E G N O C C H I pumpkin coulis with roasted local baby carrots and pumpkin seeds

F I F T H C O U R S E – dessert

A S S O R T M E N T O F C H O C O L A T E T R U F F L E S

D O L C E D E L E C H E P A N N A C O T T A

P R I C E : $55 per person