St. Valentine’s Day

Course One

Traditional hummus, white bean hummus and sundried tomato-basil hummus

 Course Two

Lobster bisque


 Baby green salad with a pomegranate ginger dressing


Choice of

Mixed Grilled      

Tenderloin, kafta, and garlic chicken skewers, served over rice with sautéed vegetables and hummus.

 Sautéed Grouper

Sautéed fresh grouper with rose’ petal buerre blanc

 Duck Breast 

Pan-seared duck breast served med-rare topped with Dark cherry balsamic compote

Surf and Turf Special

Hand cut petite filet Mignon with rosemary demi-glace served with a baked crab cake drizzled dill-caper remoulade

Apricot Stuffed Chicken

Grilled chicken stuffed with apricot, spinach, and goat cheese, topped with a sweet apricot sauce

Course Four

Strawberry and kiwi sorbet

 Course Five

~chocolate, vanilla or raspberry mouse parfait with fresh fruit