Valentine’s Features

Salad

Raspberry Chicken Salad
Field greens, spinach, red onion, toasted pecans, and blue cheese tossed in a raspberry champagne vinaigrette topped with grilled chicken - 9

Entrees

Roasted Duck Breast
Served with a parsnip and carrot tarte tanin and a caramelized
orange demi glace - 24

Pepper Crusted Strip Steak
With smoked gouda macaroni and cheese, garlic and thyme seared green beans, and topped an ancho-cherry sauce - 30

Sun-Dried Tomato Pesto Rubbed Pork Tenderloin
Brie and apple whipped potatoes and flash fried spinach - 18

Broiled Lobster & Agnolotti
House made agnolotti stuffed with oyster mushrooms, parmesan cheese and basil tossed lemon and roasted garlic butter - 27

Dessert

Molten Chocolate Cake
Served warm with white and dark chocolate sauce accompanied by
chocolate covered strawberries - 6.5