Valentine’s Dinner Menu

Sunday, February 14th 2016
Prix Fixe Menu
$45 per person | $65 per person with wine pairings

For online reservations, please chick here.

 

Appetizer

Classic Ratatouille, in a silky tomato broth, with a parmesan crisp, and balsamic reduction

Soup/Salad

Frisee Lettuce Salad with watermelon radishes, grapefruit segments, avocado, and pistachios in a meyer lemon, honey and poppy seed champagne vinaigrette

or

Beet Bisque with citrus and dill crème fraiche, and pistachio dust.

Main

Spicy Herb Crusted Yellowfin Tuna, blood orange coulis, coconut forbidden rice, with a watercress and watermelon radish salad, cashew dust, and a blood orange soy vinaigrette.

or

Surf and Turf with crispy pork belly, seared sea scallops, roasted apple and fennel chutney, over red stone ground grits with saffron aioli and a bacon apple gastrique.

or

Duck Confit, over an apple, bacon and beet hash, black cherry jus, crispy kale, and buttermilk béchamel.

or

Bone-in Ribeye Steak, with bordelaise sauce, white chocolate parsnip and celery root puree, charred asparagus, and fried turnip chips.

Dessert

Layered Mousse Cake with red velvet chocolate fudge, white chocolate mousse, raspberry mousse, and dark chocolate mousse

or

Blood Orange Custard with fresh berries, finished with a fresh orange and grand marnier reduction.

 

For information on vegetarian/gluten free options, please call (540) 951-1022, ext. 4

 

2.5.15

Appetizer Special:
Two dozen mussels tossed in red peppers, onion, pineapple, chorizo and chimmichurri.  Served with garlic bread.  Absolutely delicious with a tangy sweet heat flavor profile.

Wine Features:
Kaltern Pinot Grigio (Italy, 2012)
Castello di Lucignano (Italy, 2007)

Soups:
Cream of Beef and Potato
Cheesy Potato