valentine’s day menu

**baked brie   16.
with port steeped dried cherries, pistachios, and toasted baguette

*spicy cauliflower   16.
hot sauce, celery chips, blue cheese

fried calamari   16.
with hot cherry peppers, marinara sauce, and parmesan-garlic aioli

vegetable spring rolls   16.
crispy spring rolls served with a trio of dipping sauces

crab cakes  20.
served with key lime tartar sauce and mango chutney

firecracker duck drummies   16.
with cool cucumber salad

french onion soup   8.

pumpkin bisque   7.

caesar salad   13.
with fresh grated parmesan, anchovies and homemade croutons

*roasted beet salad   13.
greens, goat cheese and crispy quinoa,
with orange vinaigrette

*house salad  13.
gourmet greens with the richardson family vinaigrette, goat cheese, spicy pecans and dried cranberries

*scallops   38.
pan-seared scallops with dill butter, thick cut bacon bits, roasted cabbage, and mashed potatoes

*short ribs marsala   42.
braised short ribs with marsala sauce, mushrooms, onions, creamy polenta, and vegetables

**filet wellington   42.
eight ounce filet with puff pastry and mushroom duxelles, topped with sauce béarnaise, served with vegetables and mashed potatoes

*grilled lamb rack chops  42.
served with kalamata olive aioli and a fingerling potato, artichoke, cauliflower hash

*pork osso bucco  40.
with apple chutney and honey-ginger sauce over mashed potatoes, served with vegetables

*roasted half duck  40.
over wild rice, with a grand marnier sauce, fresh orange, and vegetables