VALENTINES DAY

FIRST COURSE

Oysters and Bubbles

Barcat and Chesapeake Bay Oysters topped with
Shallot Mignonette and Meyer Lemon Citronette Served with a half bottle Sparkling
wine

SECOND COURSE

Warm Kale and Swiss Chard Salad Tossed with a
Roasted Tomato Red Wine Vinaigrette topped with Granna Padano and Olive Oil

THIRD COURSE

Duck Confit Ravioli’s
in a Light Jus topped with shaved Fennel Slaw with Cara Cara Orange Segments

FOURTH COURSE

Filet Mignion and Lobster

8 oz Meyers Beef Tenderloin topped with Maine
Lobster and Béarnaise Sauce over Mushroom Duxelles potatoes

PLAYFUL DESSERT

Mille Feuille

Puff Pastry Layered with fresh Strawberries,
Whipped Cream, Orange Curd, and Dark Chocolate Sauce

$125 per Couple

Includes ½ Bottle of bubbles