Valentine’s Day Specials

Starter

Oyster and spinach stuffed artichoke hearts with an arugula and goat cheese salad. Tossed in a lemon basil vinaigrette.

Entrée

Roasted rack of lamb rubbed with fresh garlic and rosemary, served with fingerling potatoes and sautéed hericoverts, topped with a glaze de viande

Or

Sautéed shrimp with tri colored peppers, mushrooms, onions, and garlic in a white wine butter sauce over linguine.

Dessert

Chocolate cake for two