Valentine’s Day

Reservations Available from Tuesday, February 14th to Saturday, February 18th


“One cannot think well, love well, and sleep well, if one has not dined well.”


Amuse Bouche
Glass of Sparkling Louis Perdrier, Brut
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Mushroom Velouté
Fresh mushroom and shallots blended into a succulent soup with a dash of Madeira
Lobster Bisque
Creamy shellfish delight scented with a hint of Sherry
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Spinach Salad
Fresh spinach tossed in our bacon and old style mustard vinaigrette finished with diced poached pears, grapes, and candied pecans
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Pinot Noir Cinnamon Sorbet
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Butternut Squash Ravioli
A smooth mélange of fresh and roasted squash purée, toasted walnuts and grated Parmesan cheese,
enclosed in homemade ravioli served with our roasted melted shallots and Madeira cream sauce
Chicken Cordon Bleu
Ashley farm chicken breast, stuffed with cheese and ham, roasted in a light crust, served with asparagus and potato gratin.
Finished with béchamel cream sauce
Filet in Blue ($10 sup.)
Filet mignon cooked to your liking, topped with our blue cheese crust and finished with our rich Bordelaise sauce.
Served alongside creamy potato au gratin wrapped in bacon and poached asparagus
Salmon “En Croute”
Filet of salmon topped with a mushroom duxelle wrapped in a puff pastry, baked to golden brown
finished with our lemon cream. Served on a zucchini and leek buttery ragoût
Braised Short Rib
Beef short rib, slowly braised in a dark red wine and meaty broth.
Served on a creamy cheese polenta. Finished with our braising reduction
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Rhum and Raisin Ice Cream
Homemade ice cream with this oh! so well known aromas of Rhum Raisin served on a sugar cookie bed
finished with our vanilla whipped cream
Crème Brûlée
Madagascar vanilla bean custard, served chilled, topped with a caramelized sugar crust and fruit
Chocolate Ball of Dream
Velvet chocolate in warm puff pastry purse with orange crème Anglaise and a chocolate ganache
$75.00 per person plus tax and gratuity