Starters
Arugula Goat Cheese Salad with Toasted Cashews, Pears and
Balsamic Port Wine Vinaigrette
Roast Red Pepper Soup topped with Corn Salsa and Crème Fraiche
Entree
Chicken Breast stuffed with Roast Gouda Cheese and Glazed with
Berwick Honey and Dijon Mustard on a Wild Rice Pilaf
Asparagus Wrapped Alaskan Sole with Rice and a Lobster Cream Crab
Sauce
Grilled Beef Tenderloin on Spinach and Leek Risotto finished with a
Brandy and Mushroom Sauce
Chef’s Feature Of The Day (ask your server for details)
Dessert
Death by Chocolate Torte on Crème Anglaise
Inn-made Maple Walnut Ice Cream on a Warm Apple Fritter
$35 on Feb 14th and 15th
$40 on Feb 9th and 16th
There is a $5 entertainment fee for the live music from R&R Duo
on Saturday, February 9th and 16th. Enjoy!