Valentine's Dinner Menu
Served Friday, February 14, 2014 from 5pm-9pm
Steamed half artichoke chilled and filled with deviled egg salad, dolloped with black flying fish roe
Filet Mignon Oscar
Tenderloin steak of naturally raised Canby beef served atop whipped Yukon gold potatoes and asparagus spears, topped with red crab meat and a classic bearnaise
Crab & Scallop Paella
Fresh sea scallops, red crab meat, clams, mussels, chicken breast, andouille sausage, red peppers, sweet peas and Arborio rice simmered in a saffron marsala sauce with a hint of smoked chiles.
Yukon River Salmon Caponata
Fillet of Alaskan salmon stemed with basil and white wine, served atop steamed wild rice blend with steamed spinach, dolloped with caponata and black flying fish roe.
Half Roasted Game Hen
Half game hen roasted with spices, served with cornbread stuffing and whipped Yukon gold potatoes topped with pan dripping brown gravy.
Pork Chops Dianne
Lean boneless center cut Carlton Farms pork sirloin chops broiled and served atop whipped Yukon gold potatoes topped wth a brandied mushroom and Dijon mustard cream sauce.
*Angel Hair Marinara
Semolina pasta tossed with sautéed exotic mushrooms, asparagus, black olives and marinara sauce topped with asiago cheese and served with garlic cheese bread.
*Asparagus Chevre Napolean
Buttery puff pastry filled with a blend of asparagus, ricotta cheese, mushrooms, roasted red peppers and chèvre, baked and topped with an asparagus chèvre cream sauce; served with steamed wild rice blend.
Almond hazelnut meringue filled with dark chocolate ganache and espresso cream, glazed in bittersweet chocolate.
Grand Marnier Genoise
Light genoise cake filled with blood orange custard and raspberries, iced in Grand Marnier buttercream and served with raspberry sauce.