Saint Valentine's Special

FOUR COURSE GOURMET DINNER WITH CHAMPAGNE

Available: Tuesday, February 14th

Your Choice of Soup or Salad,
a Small Plate
an Entrée
and a selection from our Dessert Cart
$79 / pp

Starters

Coconut Curry Cream Soup

Topped with toasted hazelnuts & apple cider cinnamon crème fraiche

Roasted Butternut Golden Beet Bisque

Topped with goat cheese and a red pepper coulis

Strawberry & Mixed Green Salad

Candied pecans, feta cheese, tossed with a mixed berry champagne vinaigrette finished with herb croutons

Small Plate Specials

Alaskan Jumbo White Shrimp & Diver Scallops

Pan-seared and tossed with a touch of dried Puyat chilesServed on a bed of seasoned pearl couscous and encircled with a dragon fruit reduction

Grilled Venison Medallion Duet

Served on a bed of mixed greens encircled with a boysenberry, passion fruit, and red wine reduction

20% GRATUITY ADDED TO PARTIES OF 6 OR MORE.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Large Plate Specials

Mostaccioli Pasta Seafood Medley

Tossed in an Echo Lake Inn fieldhouse roasted plum tomato and basil rosa sauce with jumbo shrimp, little neck clams, sea scallops. Topped with herbs and Pecorino cheese

Grilled 8oz Beef Tenderloin

With a classic blueberry & Bordeaux reduction topped with blueberries, chives, and white truffle oil. Served on a bed of garlic chive Yukon mashed potatoes

Pan Seared Alaskan Salmon

Encircled with a Meyer lemon and passion fruit lemon reduction. Served on a bed of lemon herb risotto

Crispy Roasted Duck Breast

Accompanied by an inhouse Lingonberry port sauce topped with mixed berries. Served on a bed of white bean ragout

Vegetarian Terrine

Layered garden vegetables including eggplant, summer squash, zucchini, bell pepper, plum tomatoes, onions in a homemade red sauce. Vegan Friendly

Dessert

FINISH WITH A GOURMET DESSERT SELECTION