Valentine’s Day
Appetizers
- Red Lentil Hummus with Crispy Flatbread and Greek Olives
- Beet Cured Lox with Horseradish Johnny Cakes and Tarragon-Dijon Vinaigrette
- Creamy Three Beet Soup
- Salad of Local Greens, Shaved Red Onion, Smoked Salmon Croutons, and Lemon Caesar Dressing
Entrees
- Sautéed Fresh Local Cod with Caramelized Onion and Fingerling Gratin, Wilted Winter Greens, and Sun-Dried Tomato Beurre Blanc
- Seared Lamb Loin with Heirloom Bean Cassoulet, Roasted Winter Squash, and Dried Cherry and Whole Grain Dijon Demi-Glace
- Braised Bison with Roasted Potatoes, Carrots, Cipollini Onions, and Wild Mushroom Jus
- Spinach Linguini with Grilled Chicken Breast, Sun-Dried Tomatoes, Filberts, and Smokey Roasted Garlic Cream Sauce
- Grilled Polenta Napoleon with Winter Vegetables and Oregonzola Cream
Desserts
- Chocolate Torte with Raspberry Coulis
- Tarragon-Orange Crème Brulee
