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Thursday, February 5, 2009

Valentines Dinner Menu

Saturday, February 14, 2009
David Scales, Executive Chef

Sixty-Five Dollars per Person.
Cocktail Hour 6:00pm and Dinner is served at 7:00pm.
Reservations Required.

First Course:
Baby Arugula Salad with Beets, Goat Cheese, Candied Cashews, Fresh Herbs and Cherry Balsamic Vinaigrette
Or
Parsnip, Apple and Brie Velouté with Pomegranate Reduction

Second Course:
Black Truffle and Ricotta Ravioli with Rosemary and Sage Cream Sauce, Parsley Oil, Fried Capers and Organic Sweet Pea Shoots
Or
Yellowfin Tuna Tartare with Avocado Puree, Retreat Farm Microgreens and Soy, Sesame and Ginger Sauce

Intermezzo:
Blood Orange Sorbet

Entree Course (Select One Per Person):
Chateaubriand Stuffed with Jumbo Lump Crab, Grilled Assorted Asparagus, Potato Puree and Tarragon Demiglace

Olive Oil Poached Colorado Rack of Lamb with Glazed winter Vegetables, Parmesan Polenta and Pinot Noir Lamb Demiglace

Potato Crusted Red Snapper with Red Quinoa Risotto, Roasted Baby Spinach and Tequila Sunrise Beurre Blanc

Dessert:
Meander's Signature La Bete Noir
(Dense Dark Chocolate Tart with Ganache)
Or
Tiny Valentine Cakes
(Petite Sour Cream Cakes Filled with Raspberry and Apricot)