Valentine’s Dinner
February 15, 2009
Chef Paul Singhapong has created a four-course a la carte menu with both amorous couples and the restaurant’s collection of 300+ wines in mind.
Selections from the romantically inspired menu include Wild Mushroom-Fontina Cheese Ravioli, Roasted Beef Tenderloin & Maine Lobster Tail and Heart Shaped Puff Pastry with Grand Marnier Cream & Mixed Berries.
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