Tuesday, February 14th
Three Course Dinner for 2
Seasonal Salad
Mixed greens, raspberry balsamic vinaigrette, candied walnuts, and Mandarin segments
Steak Florentine
Sous Vide 32-ounce Porterhouse
carved tableside
Served with peppercorn brandy cream, mushroom risotto, seasonal vegetables, and garnished with basil salt
Dessert
Crème Brûlée
tableside presentation
with fresh berries
$99
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