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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