BE MY VALENTINE

February 10-14, 2012

Lobster Bisque

Schneider Weisse Original Hefeweizen, Schneider & Sohn, Germany
Fougeray de Beauclair Crémant de Bourgogne Rosé, Burgundy, France, NV

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Fried Scallop, Classically

with tartare sauce, cole slaw and potato sticks
St. Feuillien Saison, Farmhouse Ale, Brasserie St. Feuillien, Belgium

Elk Cove Pinot Blanc, Willamette Valley, Oregon, 2008

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Filet of Beef

on blue cheese toast with caramelized onions, wild mushrooms
and red wine sauce sauce
Troubadour Obscura, Export Stout, Brouwerij De Musketiers, Belgium

Juan Benegas Malbec, Mendoza, Argentina, 2009

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     Chocolate and Raspberry Creme Brulee Bread Pudding     

 St. Louis Framboise, Fruit Lambic, Van Honsebrouck, Belgium

Taylor Fladgate Port, 10 Year Tawny, Portugal 

65

    accompany your menu with either wine or beer pairings   95

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Our full a la carte menu will be offered as well.