Soup, Salad & Sparkler

Gorgonzola Pear
Bosc Pear, Gorgonzola, Candied Walnuts, Apple Vinaigrette

Wild Mushroom Bisque
Thyme Créme Fraiche, Garlic Crostini

Chef’s Pairing
Domaine Ste. Michelle Sparkling Wine

Entrees

Cedar Planked Walleye
Roasted Fingerling Potatoes, Haricot Verts, Smoked Bacon, Toasted Hazelnut Butter

Gorgonzola Tenderloin Filet
Bleu Cheese Tator Tots, Forest Mushrooms, Merlot Veal Demi

Bruschetta Herb Chicken
Garlic Herb Cheese, Ditalini Pasta, Portabella Mushrooms, Pesto Cream Sauce

Couscous & Red Quinoa
Seasonal Vegetable Medley Topped with Red Wine Onion Jam and Balsamic Reduction

Chef’s Pairing
14 Hands Cabernet Sauvignon 2009

Ménage à Trois California White 2010

Dessert

Valentine Heart Strawberry Cheesecake
Decadent Strawberry Cheesecake for Two

$55~

Chef’s Feature

Land & Sea Duet
Slow Braised Beef Short Ribs and Broiled Lobster Tail with a Winter Vegetable Blend of
Brussel Sprouts, Butternut Squash, Shallots, Baby Carrots
Champagne Butter Sauce

Add $15~

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
20% gratuity added for parties of 6 or more. Separate checks honored up to 10 guests.

Executive Chef
Justin Riege