It seems fitting that Valentine's Day occurs on the day after Friday the 13th this year, no matter what your take on this rather contentious holiday. Still, it's a great reason to get out of the house (the days are getting longer) and enjoy a meal with someone special.
Our Valentine's Day lineup includes a five course, prix fixe menu with a host of tantalizing options for $69/person. Call 701.478.1000 - or click here - for reservations:
.soup/salad.
Mixed Greens
with strawberry vinaigrette, chocolate curls and candied walnuts
with toasted marshmallows and goat cheese
Borscht
with horseradish creme fraiche
.small plate.
Seafood Ravioli
over sauteed pancetta and mushrooms with lobster sabayon
Baked Brie
with fruit chutney, burgundy wine reduction and micro greens
.sorbet.
Blueberry Basil
.entree.
Roasted ND Beef Tenderloin
with cauliflower puree and rosti cakes,
topped with caramelized onion relish and fried jalapenos
Eggplant Zucchini Pappardelle
pasta with sun-dried tomato pesto, vegetable ragu, and fried eggplant steak
drizzled with 25-year aged balsamic vinegar, organic extra virgin olive oil
and toasted almonds
Seafood Bouillabaisse
mussels, prawns, clams and skate stew, served with crostinis
Pork Noisette
with brandy macerated cherry risotto and fennel sauce
.dessert.
Strawberry Ice Cream Sandwich
with honey graham cracker and Oreo crust
Frangelico Mousse
in a chocolate cup with braised pears and almond tuiles
Mixed Greens
with strawberry vinaigrette, chocolate curls and candied walnuts
with toasted marshmallows and goat cheese
Borscht
with horseradish creme fraiche
.small plate.
Seafood Ravioli
over sauteed pancetta and mushrooms with lobster sabayon
Baked Brie
with fruit chutney, burgundy wine reduction and micro greens
.sorbet.
Blueberry Basil
.entree.
Roasted ND Beef Tenderloin
with cauliflower puree and rosti cakes,
topped with caramelized onion relish and fried jalapenos
Eggplant Zucchini Pappardelle
pasta with sun-dried tomato pesto, vegetable ragu, and fried eggplant steak
drizzled with 25-year aged balsamic vinegar, organic extra virgin olive oil
and toasted almonds
Seafood Bouillabaisse
mussels, prawns, clams and skate stew, served with crostinis
Pork Noisette
with brandy macerated cherry risotto and fennel sauce
.dessert.
Strawberry Ice Cream Sandwich
with honey graham cracker and Oreo crust
Frangelico Mousse
in a chocolate cup with braised pears and almond tuiles
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