February 13th, 2016
Valentine’s Dinner in the Ballroom.
Harpist Stephanie Claussen will be performing during the dinner hours followed by dancing, DJ begins at 8:00pm. Reservations beginning at 6pm. See menu on next page.
On the half shell with traditional accompaniments
½ dozen $12
Chilled Seafood Platter $26
Shrimp Cocktail (3), Oysters on the half shell (3), King crab legs split served with lemon, cocktail sauce, horseradish and a mignonette sauce.
Charcuterie Platter $16
Duck pate, salumi, air dried beef, fig jam, pear mustardo, humboldt fog goat cheese,
French triple cream brie, and grilled baguette.
Includes choice of soup or salad, sorbet and dessert
Soup or Salad
Butterleaf lettuce with hearts of palm, pomegranate, Jicama and shaved red onion.
Drizzled in a pomegranate and white balsamic vinaigrette.
Lobster bisque with sherry and roasted fennel.
Surf and Turf $48
Sliced beef tenderloin slow roasted with sautéed wild mushroom demi-glace and béarnaise sauce, butter poached cold water lobster tail over whipped baby red potatoes.
Served with grilled asparagus.
Cold Water Lobster Tail $57
Twin tails poached in butter over whipped baby red potatoes with beets and asparagus.
Served with drawn butter and lemon.
Chilean Sea Bass $48
With a crab and potato crust. Served over Saffron and lobster risotto.
Served with grilled asparagus and beets.
Tangerine Chicken $26
Crispy skin on chicken breast covered in a light and sassy tangerine glaze.
Served over a stir fry of lo-mein noodles and vegetables.
Quinoa Peppers with Butternut Squash Bisque $26
Butternut squash bisque topped with ginger scented Greek yogurt and polenta croutons. Quinoa stuffed mini bell peppers with grilled asparagus and beets.
Chocolate mousse cups
Chocolate dipped strawberry