Valentine's Day

Salad
Chopped Arcadian Greens with Hazelnut Crusted Goat Cheese Croutons
Heirloom and Grape Tomato Relish
Cucumber Drizzle
Orange Balsamic Vinaigrette

Entrée Duo
Mélange Peppercorn Beef Tournedo with Truffle Scented Demi Glace
Pan-seared Seabass with Purple Sweet Potato Gastrique
Crispy Fennel and Celeriac Fritter
Chef’s Selection of Seasonal Vegetables

Dessert
Chocolate Panna Cotta
Cheesecake Stuffed Milk Chocolate Covered Strawberries
Pomegranate Syrup