St. Valentine’s Day Features
February 14, 2019
Appetizers
blue point oysters bienville (3) w/mushrooms, bacon, sherry, parmesan and bell peppers
mer soleil chardonnay
beet cured salmon, rose granita, shrimp and scallop escabeche
reuilly pinot gris rose
Salad
lobster cobb – pickled hard boiled egg, peppered bacon, avocado, cherry tomato, blue cheese, arugula, dijon
tangent albarino
Entree
blackened salmon – blood orange and honey glaze, mushroom-miso risotto, rainbow chard
eyrie willamette valley pinot noir
bison tenderloin grilled with herb-peppercorn crust, seared diver scallops, garlic-herb polenta, prosciutto wrapped asparagus, cambezola cream, lemon zest, pinenut and pink peppercorn gremolata
chateau larroque bordeaux superieur
Dessert
bittersweet molten chocolate cake, strawberry-balsamic mousse $10
Banyuls “Rimage” $11
Each course is available ala carte