Valentines Day Menu

4 course sweetheart dinner
Wednesday 2/14- Sunday 2/18

– Bacon wrapped barbe-cube meat ball appetizer glazed with a sticky savory competition sauce

– Wood room salad with Seedless English cucumber, Roma tomato, red onion, splash of Pecorino Romano And dressed with an olive oil balsamic vinegar

– Hickory wood maple syrup Slow smoked salmon painted with a heavy cream lemon dill Beurre Blanc sauce, garlic red skin mashed potatoes, haricots vert French green beans in a seasoned clarified butter and corn bread

– Creme brûlée dessert