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Valentine’s Dinner 2015 AMUSE BOUCHE Marinated tomato, olive and goat cheese crostini STARTERS Choice of: W ild M ushroom Bisque Gruyere Cheese Crouton and Fresh Chives M aine Lobster Ravioli Tarragon Lemon Cream and Crispy Shaved Fennel Fresh M ixed Baby Greens Crumbled Farmers Cheese, Grilled Portabella Mushrooms, Toasted Almonds and Tomato Basil Vinaigrette Crispy Calam ari Rings Spicy Tartar Sauce and Tangy Cocktail Sauce Atlantic Blue Point Oysters Rockefeller Baked with Creamed Spinach, Shallots and Toasted Bread Crumbs Crab Caesar Salad Crisp Romaine Lettuce Herb Croutons and Jumbo Lump Crab Jum bo Shrim p Cocktail Dilled Green Beans, Tangy Cocktail Sauce and Remoulade Sauce Shaved Prosciutto di Parm a Baby Arugula, Parmesan Crisp, Olive Oil and Balsamic ENTREES Choice of: Fresh Bay of Fundy Salmon Fillet Creamy Lobster Orzo, W hole Grain Mustard Vinaigrette and Pickled Cucumbers Black Angus Strip Steak Brandy Shallot Sauce, Goat Cheese Potato Gratin and Grilled Vegetables Lem on Pepper “D ay Boat” Sea Scallops Buttermilk W hite Corn Grits, Truffle Shallot Butter, Grilled Asparagus Herb M arinated Lam b Chops Creamy Roasted Garlic Polenta, Minted Zinfandel Sauce and Crispy Brussels Sprouts Pancetta W rapped Pheasant Breast Parmesan Bread Pudding with Tomatoes, Leeks and Pan Juices Beef Tenderloin Filet Truffle Whipped Potatoes, Cabernet Sauce and Caramelized Onions Strube Ranch Kobe Short Ribs Boneless Braised Short rib, Creamed Poblano Corn, Grilled New Potatoes Sea Bass Fillet Smoked Salmon Salad, Artichoke Whipped Potatoes and Caper Chive Butter 4 oz. Beef Tenderloin and 4 oz. M aine Lobster Tail Angel Hair Pasta, Asparagus Spears and Drawn Butter DESSERTS Choice of: Godiva Chocolate Crem e Brulee and Chocolate Dipped Strawberries Fresh Berry Parfait with Vanilla Bean Whipped Cream and Toasted Almonds W arm Apple Pecan Crisp, Cinnamon Ice Cream and Caramel Drizzles Three Citrus Pie, Fresh Berry Puree and W hipped Cream D ark Chocolate M ousse Cake with Chocolate Streaks
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