Valentines Day Menu

FIRST COURSE

Crab Cakes
Crab claw and meat with red bellpepper, cilantro, red onion then panko breaded and
fried to a golden brown. Finished with a chipotle aioli.
 

Strawberry Spinach Salad
Fresh baby spinach and strawberries tossed in a balsamic vinaigrette with toasted
almonds and mozzarella cheese.
 

Oysters on a Half Shell
Capital Gems topped with Mignonette sauce and fresh lemons.
 

ENTRÉES

Chicken Cordon Bleu
Mary's organic chicken breast filled with Prosciutto di Parma and gruyere cheese.
Dusted in italian bread crumbs and topped with a Dijon cream sauce. Served with
roasted garlic mashed potatoes and seasonal fresh vegetables.
 

King Crab Gnocchi
Fluffy pillows of potato tossed with steamed Alaskan King Crab in a creamy garlic
sauce topped with pecorino and served with sautéed broccolini.
 

NY Steak
16oz. Prime cut grilled to perfection topped with Argentinian Chimichurri sauce served
with roasted garlic mashed potatoes and sautéed asparagus.
 

Wild Mushroom Ravioli
Shiitake, portobello and porcini mushrooms mixed with herbed mascarpone and
mozzarella cheese. Served in a roasted tomato parmesan pesto sauce topped with
local oyster mushrooms.
 

DESSERTS
 

Decadent Chocolate Cake
Gluten free and served with fresh strawberries and rich chocolate sauce.
 

Tres Leches Cake
Vanilla based sponge cake soaked with a delicious custard and sweetened
condensed milk and layered with fresh berries.
 

Strawberry Cheesecake
Topped with a strawberry puree and whipped cream.
 

~Served from 5pm to 9pm~