VALENTINE'S DAY DINNER

Amuse-Bouche

Whipped Mascarpone Cheese, Honey Cracked Black Pepper, Truffle Oil, Caramelized Onion Focaccia Bread

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One

Cardamom Roasted Pear Salad | Bibb Lettuce, Candied Pecans, Feta Cheese, Roasted Parsnips, Charred Orange Vinaigrette

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Two

Pan Crisped Striped Sea Bass | Brown Butter, Crisp Sage, Capers, Parsley, Horseradish Scented Sweet Potato Puree, Charred Lemon

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Three

Apple Cider Braised Pork Loin | Pork Belly, Mushroom, Apple, Cashew Hash, Finished with Vanilla Maple Demi-Glace, Hint of Mint, Black Pepper, Coriander

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Four

Deconstructed Pineapple Upside-Down Cake

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*Each course will be guided by a Certified Wine Specialist (CWS). Wines will be available for purchase during the evening.

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