Valentine’s Day Menu

We are delighted to welcome you to join us and celebrate Valentine's Day!

We are offering our five-course 2025 Valentine's Day Menu curated by our Culinary Team.

Menu includes Amuse Bouche with choice of Appetizer, Salad, Entrée, and Dessert with a cup of Organic Dark Roast Vermont Coffee Company Coffee or Herbal Tea Forté

$140.00 per person

Menu price exclusive of beverage, tax, and gratuity

Appetizers

Hungarian Cherry Soup

ripe Cherries, Red Wine, brown sugar, Cinnamon, Lemon, Greek Yogurt, and Almond extract; garnished with slivered Almonds and Cinnamon Greek Yogurt

Oysters on the Half Shell*

served chilled on the half shell with Champagne Mignonette and Cocktail Sauce

Black Forrest Plate*

Foie Gras Mousse, Cocoa wild Mushroom Duxelles, Cherry Jam, and roasted Garlic Crostini

Bayley Hazen Blue Cheese filled Medjool Dates

Dates, filled with Bayley Hazen Blue Cheese and caramelized Onions, wrapped, and baked in puff Pastry

Cupid’s Pasta

hand rolled Fettuccine pasta, infused in Red Wine, Shallots, Garlic; offered with a roasted Tomato Vodka Basil Sauce

Hibiscus Poached Pear

Pear half, poached in Hibiscus Tea, baked with whipped Herb Vermont Goat Cheese; drizzled with Garam Marsala Honey, sprinkled with candied Pecans

Salad

Arugula and Baby Spinach Salad

roasted Beets, Vermont Goat Cheese, spiced Pecans, Sherry Wine Vinaigrette

P&P House Salad

mixed field greens, Blue Cheese crumbles, julienned Carrots, Balsamic Vinaigrette

Entrées

Filet Diane*

7 ounce grilled Filet Mignon, wild mushroom Cognac demi glace, frizzled Shallots,, with a classic Hollandaise Sauce… Potato Au Gratin and Broccolini

Lobster Risotto*

creamy Arborio Rice combined with Maine Lobster Meat, Fish stock, Lemon zest, bread crumbs, Swiss Chard, Cream, Parmesan Cheese, and Garlic Shallot Confit

Cherry Sage Baked Stuffed Pork Tenderloin*

filled with dried Cherries, Sage; brushed with Dijon Mustard, dusted with bread crumbs... Potato Mushroom Rosti Cake with roasted Vegetables

Miso Encrusted Black Cod*

Miso roasted Black Cod…Lime infused Sweet Potato Puree, topped with wilted Spinach, and toasted Sesame Seeds

Eggplant Gateau

roasted Eggplant layered with Maplebrook Farms Ricotta, Mozzarella, Parmesan, and fresh Parsley; baked in a Tomato Fondue; topped with crispy Leeks and a Parmesan Crisp

Desserts

offered with Coffee or Tea

Red Velvet Heart Cake

Red Velvet Heart Cake layered with Cream Cheese Frosting

Trio of Crème Brûlée

Maple, Espresso, and Chai each topped with a layer of caramelized sugar

Flourless Chocolate Strawberry Mousse Cake

rich flourless Chocolate Cake topped with Strawberry Mousse; offered with macerated Strawberries

Lemon Cheesecake

creamy, Lemon Cheesecake baked in a Rosemary Shortbread Crust; Raspberry Compote

Wilcox Dairy of VT Ice Cream

Blueberry Ripple, Chocolate, or Vanilla Ice Cream