VALENTINE'S DINNER

Amuse Bouche
Fried Ravioli - with pesto ricotta chicken filling

Appetizer
Garlic Herb Pull-Apart Bread - with whipped butter

Soup or Salad
Chicken Gnocchi Soup
Roasted Cauliflower Salad - with creamy avocado dressing

Entree Options
Butterflied Lobster Tail - poached in butter over house made pappardelle noodles, topped in a lemon thyme butter sauce
*Vegetarian upon request

Portobello Goat Cheese Beef Roulade - cooked medium rare served with tri-color carrots and rutabaga puree, finished with a black cherry balsamic glaze

Dessert Options
Chocolate Covered Strawberry Brownie - fudge brownies topped with fresh strawberries, finished with a chocolate ganache

"Be Mine" Velvet Cake - cherry-infused red velvet cake filled with Oreos, topped with cookies and cream bark