Appetizer: Chesapeake Bay Crab Mac and Cheese
Salad: Port Wine Poached Pear, Tossed Field Greens. Served with Danish Blue Cheese, Praline Pecans, and Balsamic Vinaigrette
Share an Intimate dinner with a loved-one this Valentines Day at the Chef’s Table.
Chef Jud will prepare a private dining experience right in front of you and your Valentine at the ”Chef’s Table”!
Starting on February 4thand continues through the 16th!
Entree: Pan Seared Seasonal Fillet of Fish served over Chickpea Puree and Accompanied by a Mediterranean Artichoke, Tomato and Olive Ragout
Dessert: Assortment of Chocolate Dipped Strawberries and Champagne