Valentine’s Day Menu

BROILED GARLIC SHRIMP

Shrimp broiled in garlic butter and served with fresh baked ciabatta bread

LOBSTER BISQUE

A silky blend of lobster, tomato, herbs and cream

FRIED BRIE with BLUEBERRY GASTRIQUE VE

Creamy Brie breaded and golden fried. Served with a Blueberry gastrique and garlic crostinis

TRUFFLE MUSHROOM BRUSCHETTA VE

Sautéed mushrooms blended into a creamy pate on garlic toast topped with truffle oil and shaved parmesan

FILET & LOBSTER GF

7oz filet mignon with garlic butter poached 1/2 lobster tail. Served with seasonal vegetables and garlic mashed potatoes

12 oz RIB EYE STEAK with a GARLIC & HERB BUTTER GF

Served with seasonal vegetables and garlic mashed potatoes
Upgrade to 22oz Bone-In Rib Steak for $25

BAKED TERIYAKI SALMON GF

Baked salmon finished with a teriyaki glaze and served with charred garlic ginger broccolini and potato rostis. Garnished with scallions, pickled chili pepper and toasted sesame seeds.

“MARRY ME” CHICKEN

Seared chicken breast braised with onion, mushrooms, garlic, sundried tomato, spinach and white wine. Tossed and served on handmade fettuccini with crumbled goat cheese. Served with garlic bread

SAUTEED MUSHROOMS V GF 8

ASPARAGUSV GF 9

GRILLED SHRIMP SKEWERGF, 9

LOBSTER TAIL GF 25

NEW YORK CHEESECAKE VE

Ultimate creamy cheesecake served with fruit coulis and fresh fruit garnish

CHOCOLATE BLACKOUT CAKE VE

It begins with a decadent layer of chocolate brownie, cradling a layer of milk chocolate ganache and covered with a layer of dense dark chocolate mousse. Topped with chocolate cake cubes and chocolate ganache drizzle.

WILDFIRE CRÈME BRULEE GF, VE

Traditional vanilla custard made in-house with Madagascar vanilla beans

PAVLOVA VE

Crispy meringue topped with Chantilly cream, fruit coulis and fresh fruit.