First Course

Mushroom Bisque

With chive oil

Valentines Day Salad

Lee’s greens, Grinnell Heritage Farm shaved beets & parsnip, praire breeze cookie and Thousand Island dressing

Wine/Drink Pairing

TBD

Second Course

Oyster

With Mignonette

Beef Wellington

Grass-fed beef heart, Milton Creamery quark cheese and HoQ gravy

Wine/Drink Pairing

TBD

Third Course

Surf & Turf

Grass-fed local bison steak, lobster tails, root vegetables puree, Lee’s green spinach and sauce duo

Salmon en Papillote

Wild Alaskan salmon, local potatoes, Grinnell Heritage Farm carrots, Grinnell Heritage Farm Brussels sprout and fried lintels

Vegetarian Option

I am still working on. Update very soon

Wine/Drink Pairing

TBD

Dessert

Dessert Samplers

Still working on details.

Drink Pairing

TBD