VALENTINES DAY MENU

FIRST “AMUSE”

Buttermilk Bilinis, Creme Fraiche, Iberico, Caviar

SECOND

PORK BELLY

apple butter, pickled fresno, mint

STUFFED PUQUILLO PEPPER

goat cheese, honey, lemon, almond

OREGON BAY SHRIMP TOAST

horseradish, tomato aioli, fresno chilis

THIRD

STRAWBERRY FIELDS

mixed greens, strawberries, goat cheese, candied pecans

CARROT GINGER SOUP

brie croutons, carrot top pesto

FOURTH

FILET & LOBSTER

roasted corn and lobster salad,

lobster veloute, butter potato

CHICKEN PICCATA

lemon, capers, butter potato

OREGON COAST SALMON

cherries, rosemary, hazelnuts, cauliflower puree

MUSHROOM PAPPARDELLE

humboldt fog goat cheese, white wine

SIDES

ROASTED ASPARAGUS

CAMPFIRE CORNBREAD

DESSERT

BROWN BUTTER BLONDIE

CHOCOLATE LAVA CAKE

BERRY LEMON CRUMBLE