• VALENTINE’S DAY MENU

    FIRST COURSE

    Blue Crab & Blood Orange Salad
    sweet grape tomatoes, watercress & Belgian endive greens, toasted pistachios, key lime vin
    wine recommendation Charles Krug Sauvignon Blanc

    Or

    Globe Artichoke Hearts
    Hand breaded artichokes, crisp parsnip nest, micro arugula, sauvignon blanc dipping sauce
    wine recommendation Blue Fish Estate Riesling

    MAIN COURSE

    Wild Mushroom & Fontina Cheese Ravioli
    Parmesan fondue sauce, roasted zucchini, morel mushrooms, cipollini sweet onion
    wine recommendation Carpene Malvolti Prosecco DOC Extra Dry

    Or

    Beef Wellington
    Prime grass fed beef, sautéed baby spinach, duck pate, red wine sauce
    wine recommendation Farnese Montepulciano D’Abruzzo

    Or

    Rockport Lobster Risotto
    Imported Italian risotto, roasted roma tomatoes, fresh herbs, white wine & Asiago cheese
    wine recommendation William Hill Chardonnay

    Or

    Wild Alaskan King Salmon
    wild rice cake, fizzled leeks, asparagus fricassee, chive crème fresh
    Wine recommendation Mezzacorona Pinot Grigio

    DESSERT
    Fiji apple & black current cobbler
    or
    Flourless chocolate cake

    Jason Truscio – Executive Chef Partner

    $42.00 per person
    $59 per person with wine pairings