Valentine’s Dining

First Course – Select One:

Seafood Platter – Smoked Scallops, Chilled Shrimp, Crab Claws, Remoulade Sauce

Brie Cheese Fondue – Sesame Croutons, Strawberries, Roasted Apple Slices, Asparagus Spears for dipping

Lobster Bisque Local Artisan Bread –Rich and velvety lobster bisque made with sweet lobster meat, a touch of cream, and a hint of sherry, served alongside warm, crusty bread from a local bakery—perfect for dipping

Second Course – Select One:

Caprese for Two – Heirloom Tomatoes, Buffalo Mozzarella, Opal Basil, Balsamic Reduction, Sea Salt & Fresh Pepper- Served on a platter for two

Roasted Rutabaga and Mache Lettuce Salad – Aged Goat Cheese Croquettes –
Raspberry Dijon Dressing

Third Course – Select Two:

Roast Rack of Veal Chop – Served on the bone, with Wild Mushroom Demi, Potato Dauphinoise, and Hari Covert with Sage Brown Butter

Baked Carolina Mountain Trout – stuffed with Spinach and Goat Cheese- Served with Wild Rice Blend and Hari Covert Sage Brown Butter

Pan-Seared Airline Breast of Chicken – with Braised Spinach and Sauce Ala Vodka over Bucatini Pasta

6 oz Filet and Lobster Tail – Chef selected seasonal farm vegetable and bearnaise sauce

Fourth Course – Select One:

Pear Tart – with Fresh Ginger Cream

Mocha Creme Brulee

A bottle of wine is included with your dinner (up to $38 value).

White & Rosé:

Pizzolatto Sparkling Rose

Butter Chardonnay

Sean Minor Sauv Blanc

Red:

Sexual Chocolate Red Blend 

Duckhorn Merlot

Quilt Cabernet