Valentine’s Day Dinner Menu



Lobster Bisque

Crock of French Onion Soup        


Mixed Baby Greens  orange segments, shaved red onion, toasted almonds & champagne vinaigrette

Prosciutto & Pear Salad

shaved prosciutto, crispy bosc pears, butter lettuce, blue cheese crumbles, toasted walnuts & cider vinaigrette

Roasted Beets

roasted beets stacked w/ honey goat cheese on radicchio w/ pomegranate arils &pumpkinseed vinaigrette

Duck Prosciutto Flatbread

house-cure duck breast, thin sliced on grilled whole wheat flatbread w/ white bean puree, arugula & pickled shallots

Baked Brie Cheese

wrapped in phyllo w/ apricot chutney served w/ a side of baby greens

Maryland Crab Cake side of dressed baby greens & G.W. tartar sauce

Vegetarian Spring Rolls crispy rolls filled w/ napa cabbage, rice noodles, carrot, enoki mushroom & bell pepper w/ a side of sweet chili dipping sauce


Petite Filet Mignon & Gulf Shrimp peppercorn crusted w/ brandied cream sauce, honey grilled shrimp, garlic mashed potato & broccoli rabe

Long Island Crescent Duck roasted ½ duckling on ragout of white beans, apple wood bacon, tomato, root vegetables & cider glaze

Black Angus ‘Prime’ NY Strip Steak 10oz grilled w/ fire roasted asparagus, sour cream & chive twice baked potato & burgundy jus

Frenched Chicken all-natural chicken breast, stuffed w/ apples, goat cheese & herbs, w/ lemon rosemary glace, mashed potatoes & green beans

Market Fresh Fish pan seared on sauté of fingerling potatoes, snow peas & oyster mushrooms w/ roasted red pepper compound butter

Lobster Fettuccini house-picked sweet Maine lobster in a sherry-cream lobster sauce w/ asparagus tips, sundried tomatoes & basil over house-made pasta

Organic Black Pearl Salmon grilled over rice noodles & julienne vegetables in ginger-lemongrass broth w/ pea shoots  

Vegetarian Beet Risotto organic beets, heart of palm, beet greens & toasted pine nuts