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Friday-Monday 2/10-2/13 5-9pm
Steak and Lobster Feature
Tuesday, February 14th 5-9pm
First Course
Your choice of one of the following:
Prawns with Boursin Cream
freshwater jumbo prawns, roasted garlic kissed | basil polenta | sautéed spinach |
boursin mornay | prosciutto cracklings
OR
Port Wine Duck
smoked duck breast | mascarpone and sunflower couscous | port wine blueberry syrup
Second Course
Your choice of one of the following:
Gorgonzola Pear Salad
exotic greens | gorgonzola glazed poached pear | candied pecans | sundried cranberries |
orange raspberry vinaigrette
OR
Lobster Bisque
sherry scented | poached lobster | red pepper crème fraiche
Third Course
Your choice of one of the following:
Tenderloin & Folie a Deux Chicken
roasted tenderloin | bordelaise | truffle whipped potato | sautéed breast of chicken | caper | sundried tomato basil butter sauce finished with blush wine | montrachet crème fraiche
OR
Tenderloin & Parmesan Encrusted Sea Bass
roasted tenderloin | bordelaise | truffle whipped potato | chilean sea bass encrusted with a parmesan cheese | tart cherry gastrique
OR
Tenderloin & Roasted Lamb
roasted tenderloin | bordelaise | truffle whipped potato | lamb loin with wild mushroom brandy cream
Fourth Course
Your choice of one of the following:
Callebaut Chocolate Bombe
decadent flourless chocolate torte | white chocolate mousse | almond tuile
OR
Vanilla Bean Crystallized Ginger Creme Caramel
classic vanilla crème caramel | crystallized ginger macerated berries
$99 a person ++
Reservations Required
Executive Chef Deron Little, CEC
Executive Chef Austin Altena
General Manager Megan Hipsher
The Team of Seasons Cafe