Valentine's Day Menu

Classic caesar salad featuring fresh, crunchy hearts of romaine lettuce. It is tossed in a savory, creamy, traditional caesar dressing and topped with crunchy croutons and delicate shavings of Parmigiano cheese

Spring mixed greens tossed with ripe tomatoes, crisp cucumber, red onion, and sliced strawberries, finished with a house balsamic vinaigrette

Greens with a stack of heirloom tomatoes, mozzarella, roasted red bell peppers, and basil drizzled with a delicious balsamic vinaigrette

Ravioli filled with sweet lobster meat and creamy artisan cheeses, gently tossed in a light homemade lobster bisque sauce, and finished with a delicate pink shrimp ragù

Tender chicken breast, lightly floured and pan-seared, finished with a classic lemon-caper white wine sauce. Accompanied by herbed roasted potatoes and fresh seasonal vegetables

16 oz. grilled ribeye, served tagliata-style and lightly draped in a rich blueberry port wine reduction, paired with velvety mashed potatoes and sautéed broccolini

Homemade wide ribbon pasta with a trio of wild mushrooms—porcini, oyster, and cremini—in a light cream sauce, finished with truffle oil and fresh parsley

Pan-seared King Salmon topped with our house-made fresh basil pesto, crafted from basil, pine nuts, walnuts, Parmesan, and olive oil. Served with herbed roasted potatoes and Broccolini

Delicate layers of oven-baked eggplant with silky béchamel, slow-simmered marinara, grated Parmigiano Reggiano, and fresh basil.