Thursday, February 9 – Monday, February 13 –
Pepper Seared Day-Boat Scallops served with fennel and leek “chowder,” pan roasted fingerling potatoes, roasted grape tomatoes, crisp prosciutto Di Parma, and chive oil drizzle.
Saturday Feb. 11 – Wednesday Feb.15 – Valentine’s Day Menus
Thursday, February 16 – Tuesday, February 21 – House Crafted Duck Confit – Roasted Pear and Mascarpone stuffed Ravioli with herb truffle butter, roasted parsnips, celery root, and Kennett Square mushrooms.
Thursday, February 23 – Tuesday, February 28 – Garlic and Herb Grilled Center Cut Filet Mignon with gorgonzola chive butter, wild mushroom risotto al vino rosso, roasted Brussels sprouts, and wild mushroom-pancetta ragout.
Thursday, March 2 – Tuesday March 6 – Pan Roasted Orange Roughy served with house crafted potato gnocchi in a saffron-tomato cream with grilled asparagus and caramelized onions.