Valentine’s Day Dinner

JoAnn Funk at 5:30
Debbie Duncan and Dennis Spears at 8:00

Join us for a passionate menu created by Executive Chef Jack Riebel. Reservations start at 5:30, $65.

Feeling like something a little lighter on Sunday? Our “Love Nest” mezzanine seating will feature a light menu for sharing and cocktails, $15.

Chef Jack’s menu for the evening will be -

Amuse’

First Course • your choice of -
Asparagus in Two Textures – white asparagus flan, green asparagus velouté, quail egg, meyer lemon
add Caviar Supplement – $15
Wok Charred Ahi Tuna – five spice, baby bok choy, pineapple chutney
Beef “Raviolis” – black truffle, grana padana cheese, beef consommé
Maple Glazed Veal Sweetbreads – freeze dried corn, smoked pecans, house cured pancetta
Stephen Pyle’s Masa Tart – jumbo lump crab, roasted garlic

Second Course • your choice of -
Macadamia Nut Crusted Walleye – maui sweet onion, lobster, sweet potato
Pan Roasted Chicken Breast – truffle farina, brussel sprout leaves, porcini mushroom jus
Red Fish in Bouillabaisse Broth – shellfish, fennel, saffron aioli
Stone Bridge Farms Grass Fed Beef – wild mushroom enchilada, ancho chile

Desserts • your choice of -
Mascarpone Cheese Heart – berries
Sampling of Petite Chocolate Desserts
Passion Fruit Soufflé

••••

The “Love Nest” mezzanine menu will be -

Valentines love bites

Stone Bridge Farms Grass Fed Beef Satay
peanut sauce, pickled cucumbers
10

Vineyard Oysters on the Half Shell
ruby red grapefruit-tequila ice
9    
add a Caviar Supplement
$15

Ahi Tuna Tartare “Thai style”
spicy tuna, mango, jasmine rice emulsion, gem lettuce leaves
12

A Selection of Artisan Cheeses
brown butter honey
15

Trio of Petite Chocolate Treats
9