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
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