Served February 11-14, 2102
85 per person with wine, 65 without.
Full menu also available. Reservations required.
1.
Trefethen Riesling
with your choice of
Big Eye Tuna topped with avocado, cilantro and fresh lime juice
Oysters Rock topped with apple wood smoked bacon fresh parmesan and spinach
Honey-glazed Garlic Jumbo Shrimp
2.
Trefethen Double T Chardonnay
with your choice of
Wine. Dine. Be mine.
Winter Caprese oven-roasted tomatoes stacked with fresh mozzarella and basil finished with Balsamic
Spinach Salad tossed with honey poppy dressing and topped with mushrooms, bacon and onion
Lobster Bisque
3.
Trefethen Double T Red
with your choice of
Steak and Cake 6-ounce filet with a cognac cream sauce and jumbo “lump” crab cake, served with Yukon Gold mashed potatoes and a grilled vegetable medley
Mushroom Encrusted Salmon with lobster potatoes drizzled with saffron and sage butter and asparagus
Pan-roasted Natural Chicken topped with garlic and herbs served with Wild Mushroom risotto and seasonal vegetables
4.
Pomegranate or Chocolate Martini or Irish Coffee
with your choice of
Crème Brûlée with Tuaca Marinated Raspberries
Red Velvet Cheesecake
Chocolate Mouse Layer Cake
