$76 per person + taxes and 18% pretax gratuity
– Roasted Red Pepper and Tomato Bisque with Crème Fraiche
– Roasted beet salad layered with goat cheese and served with mixed greens, oranges and crushed almonds
– Chilled Pesto Shrimp served on butter lettuce, tobiko, sesame seeds and green onions
– Avocado and Tomato tartar served with cucumber slices.
– Atlantic Salmon with salted creme, sauteed Chef’s vegetables and rice. Served with a garlic red pepper pesto.
– Chicken in a creamy mushroom sauce topped with parmesan and asiago cheeses and green onions. Served with fingerling potatoes and sautéed Chef’s vegetables.
– 6oz Tenderloin in a red wine and caramelized onion glaze. Served with scallop potatoes and sautéed Chef’s vegetables.
– Stuffed Zucchini with quinoa, rice, lentils and assorted vegetables topped with tomato sauce and a parmesan crisp. Served with sauteed Chef’s vegetables.
– New York Cheese Cake with Fresh Berry Coulis
– Red velvet cake
Thursday, February 14th
Friday, February 15th