Valentine’s Day Menu February 14th

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Lobster Bisque
$10 pint

Cupid’s Salad
Mixed greens, strawberries, blood oranges, avocado, fennel,
red onion and crumbled goat cheese
with a strawberry poppyseed dressing

Crab Cakes
Three crab cakes served over a bed of lemony arugula
with cajun remoulade on the side.

The Heart is a Mussel
Mussels sauteed with garlic, white wine, shallots, butter,
chili flakes and parsley. Served with grilled bread.

Dinner Entrée

Heart Ravioli
Red and white heart shaped five cheese ravioli in a
creamy sun-dried tomato sauce and finished with parmesan
cheese and fresh basil. Served with sautéed lemon garlic spinach.

Pork Chop
Pan seared bourbon mustard glazed 12 oz. pork chop. 
Served with mashed sweet potatoes, roasted brown sugar bacon
Brussels sprouts and house made apple sauce.

Surf & Turf
8 oz. filet mignon topped with fresh lump crab meat
and finished with a creamy pink peppercorn sauce.
Served with herbed fingerling potatoes and roasted broccoli rabe.


Chocolate Covered Strawberries

Chocolate Bread Pudding w/ caramel sauce

Blackberry Panna Cotta Tartlette


N.V. Filipa Pato, 3B Metodo Tradicional Rose, Bairrada, Portugal

N.V. Brut, J.P. Chenet, France

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