VALENTINES’ DAY DINNER

A M U S E B O U C H E & G L A S S o f P R O S E C C O *
home smoked salmon gravlax/ crème fresh / salmon caviar/ blini
F I R S T C O U R S E
Scallop Crudo
thinly sliced jumbo scallop/olive oil & lemon/ homegrown pea sprout
or
Burrata
local heirloom tomato tartar/ aged balsamic/ basil infused olive oil
or
Beetroot Carpaccio
arugula /orange segment/candied walnut/ Dijon mustard dressing
S E C O N D C O U R S E
Jumbo Lump Crab Cake
mango slaw, fried plantain, local season pepper aioli
or
Mediterranean Vegetable Crepe
cajun spiced cauliflower bites/wild mushroom /truffle crème
I N T E R M E Z Z O
strawberry & mint granita
T H I R D C O U R S E
Surf And Turf
6oz Beef Tenderloin & Caribbean Lobster Tail /truffle scallop potato /asparagus
/Béarnaise sauce
or
Wild Caught Honey Glazed King Salmon
butter poached potato/snow peas/saffron velouté/ tomato confit
or
Couscous Stuffed Portobello Mushroom
tomato-coconut broth/ grilled chili garlic broccolini
F O U R T H C O U R S E
White and Dark Chocolate Crémeux & Petit Four
CI $165 per Couple
Subject to 16% Gratuity
VEGAN OPTIONS AND NON-ALCOHOL SPARKLING WINE AVAILABLE
F E B R U A R Y 1 4 | 5 pm – 1 0 pm
For reservations, please call 345-640-3100 Ext. 6004