VALENTINE'S NIGHT MENU

Cheese Board
With Dried Figs, Bourbon Marinated Apricots, Grapes & Toasted
Baguette

Amuse Bouche
Armagnac Duck Pâté With a Chestnut Honey, Reisling-Thyme Gelee & Fresh Radish

Soup
Creamy Lobster Bisque
Topped with a Cherry Tomato Confit & Smoked Cheddar Crostini

Salad
Caramelized Pear, Brie, & Rosemary Spiced Walnut Salad with Cucumber Wrapped
Mixed Greens, Dried Cranberries & an Apple Cider Vinaigrette

Seafood
Pan Seared Sea Scallop
With Chilli Brown Sugar Pork Belly, Apple Chutney, Finished with a Beurre Noisette

Palate Cleanser
Grapefruit Campari Sorbet With Fresh Mint

Entree
Chateaubriand Beef Tenderloin
With a Red Wine & Mushroom Reduction, Potato Duchess &
Vegetable Bouquet

Dessert
Café au Lait Creme Brûlée with Candied Orange & Dark Chocolate Truffles
 
~ Choice of Soup ~
Roasted Butternut Squash and Apple Soup with Creme Fraiche, Chives and Gruyere croutons

Cream of Wild Mushroom Soup with a Caramelized Onion, Cranberry and Brie Crostini

~ Choice of Salad ~
Warm Berry and Brie Salad with Candied Pecans and Maple Balsamic Vinaigrette

Smoked Duck Salad with Dried Cherries, Mandarins, Walnuts with a Honey and Cider Vinaigrette 

~ Choice of Entree ~
Prime Rib au Jus
Prime Rib with a Horseradish Aioli, Yorkshire Pudding, Garlic Mashed Potatoes and Seasonal Vegetables

Salmon Almondine
Pan Seared Atlantic Salmon with Toasted Almonds, a Lemon & Honey Saffron Compound Butter, Braised Red Onion, Basmati Rice and Sautéed Green Beans 

Roasted Chicken Supreme
Peppercorn Crusted Chicken with a Wild Mushroom Cream Sauce, Caramelized Shallots and Cherry Tomato Confit served with a Parmesan Potato Torte and Asparagus

~Choice of Dessert~
Cafe au Lait Creme Brûlée with Fresh Berries

Chocolate Pate with Creme Anglaise and Fresh Berries
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