Valentines Day 2019

February 2, 2019

First Course

Mushroom Bisque

Candied mushroom served with crème fraiche

Winter Leaf Lettuce

Beet carpaccio, pickled mustard, Lee’s Green winter lettuce and white balsamic

Wine/Drink Pairing

Second Course

Smoked Fish on Toast

With pickled mustard seed and cured egg yolk

Gnocchi

Organic sweet potato gnocchi and grass-fed butter

Wine/Drink Pairing

Third Course

Bison

Root vegetable puree, pork belly, sautéed winter greens and sauce duo

Halibut

Wrapped with prosciutto, tater tots and tomato sauce

Vegetarian

Milton Creamery cheese and local refried black bean stuffed pupusa, organic cabbage slaw, and Mexican rice

Wine/Drink Pairing

Dessert

Dessert Samplers

Drink Pairing