Valentine’s Dinner
FIRST COURSE
BRUSCHETTA FLIGHT (4 PIECES)
(2) CROSTINI, ROMA TOMATOES, RED ONION, FRESH BASIL, ITALIAN HERBS
(2) CROSTINI, SAUTEED SPINACH, PROVOLONE, FILET MEDALLIONS
SECOND COURSE
CAESAR SALAD
CHOPPED ROMAINE TOSSED IN A CAESAR DRESSING WITH CROUTONS
CHOP SALAD
SALAD MIX, HEIRLOOM TOMATO, PEPPERS, RED ONION, KALAMATA OLIVES, PARMESAN LEMON VINAIGRETTE
ROASTED BEET SALAD
BALSAMIC ROASTED BEETS, SPRING MIX, CANDIED WALNUTS, GOAT CHEESE
THIRD COURSE
MAPLE AIRLINE
CHICKEN BREAST, WHIPPED SWEET POTATO, HARICOT VERT, MAPLE BROWN BUTTER GLAZE
STEAK FRITES
NEW YORK STRIP, SEASONED STEAK FRIES, ASPARAGUS, DEMI-GLACE, COMPOUND BUTTER
PORK CHOP
BONE IN CHOP STUFFED WITH FONTINA AND SPINACH, ROSEMARY AND GARLIC MASH POTATOES, GRILLED BABY CARROTS
CRABCAKES
LUMP CRABCAKES, MANGO HORSERADISH GLAZE, BLACK BEAN CORN SALSA, FINGERLING POTATO, HARICOT VERT
GNOCCHI PESTO
POTATO AND CHEESE GNOCCHI, BLISTERED TOMATO, TOUCH OF CREAM
WILD MUSHROOM RISOTTO
ARBORIO RICE, MARSCAPONE, PARMESAN, TRUFFLE OIL DRIZZLE
FOURTH COURSE
HIS AND HERS POUND CAKE
LEMON, RASPBERRY COMPOTE MARBLE, NUTELLA MOUSSE AND CHOCOLATE COVERED STRAWBERRY