Valentine’s Dinner 2015




"The evening could not have been better."
—R.K., Lancaster, PA

Three Course Dinner:
Choice of Starter or Appetizer, Entrée, and Dessert $70.  Wine pairings $20
Four Course Dinner:
Choice of Starter, Appetizer, Entrée and Dessert $80.  Wine pairings $25



Exotic Mushroom Soup
Shitake, Oyster, Crimini Mushrooms, Shaved White Truffle, Herbed Crème Fraiche

Lobster Bisque
Cognac & Sherry Reduction, Tarragon & Citrus Aioli

Parmesan, Artichoke and Celery Salad
Olive Oil, Truffle, Capers, Savory Croutons, Lemon Vinaigrette

Prosciutto, Pear and Fig Salad
Fennel, Apple and Toasted Almond Slaw, Gorgonzola Mousse, Spiced Honey*


Wild Mushroom & Goatsbeard Farm Goat Cheese Bundle
Cherry Tomato, Benton’s Bacon, Sherry Vinaigrette, Frisee Salad

Lobster Arancini
Zucchini & Yellow Squash “Noodles”, Herbed Marinara

Fried Green Tomato & Crab Napoleon
Blackened Crab Salad, Pickled Corn Salsa

Oysters on the Half Shell
Variety of West Coast Oysters, Blood Orange Mingonette


Creekstone Farms Beef Tenderloin*
Crisp New Potatoes, Sautéed Spinach, Exotic Mushrooms, Roasted Garlic & Rosemary Crème

Pan Seared Diver Sea Scallops
House Cured Pancetta, Roasted Brussels Sprout Leaves, Marcona Almonds, & Caramelized Onion Emulsion

Spice Rubbed Rack of Lamb*
Roasted Root Vegetable & Granny Smith Apple Hash, Sautéed Spinach, Smoked Tomato, Toasted Pistachio & Green Dirt Farm Yogurt, & Balsamic Reduction

Succulent Pan Seared Duck Breast*
Zucchini, Yellow Squash & Carrot “Papardelle” with Roasted Mushrooms, Peas, Crisp Buttered Fingerlings, Fennel, Turnip & Parsnip Puree, & Port Blackberry Bordelaise

Herb & Ceci Crusted Sea Bass
Caramelized Fennel, Grilled Artichoke, Buttered Leeks, Sautéed Escarole, Cherry Tomato Confit, & Fume Saffron Broth


Daquoise Layer Cake
Chocolate Glazed Cake, Layers of Crisp Hazelnut-Pecan Meringue, Chocolate Ganache, Coffee Cream, Dark Chocolate Buttercream, with Crème Anglaise & A Caramel Crisp

Raspberry Crème Brulèe
Whipped Cream, Raspberries, & A French Macaroon

Zinfandel Poached Pears
With Mascarpone Cream & Tres Leche Cake

Please Call 816-800-8820 For Reservations!

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.

Groups of six or more will have an 18% gratuity
automatically added to your check.

Executive Chef, Matt Arnold
Chef de Cuisine, Justin Myers
Sous Chef, Casey Byrom
Pastry Chef, Clare Lapping