Valentine’s Menu
Amuse Bouche’
Chef’s Selection

First
Potato Gnocchi with artichoke hearts

Second
Hearts of romaine with truffle vinaigrette

Entrée
Petite Prime New York Steak
Bordelaise and lobster tail,
Lemon basil butter served with asparagus, baby potatoes

Dessert
Chocolate in many forms

Executive Chef James Kelly

***Please inform your server of any dietary restrictions***
***Some items subject to availability & modification***