Sat Feb 11, 5:30pm & 8:30pm - Tue Feb 14 6:00pm. Registration/Reservations required. Five course, chef hosted dinner includes Salad Course of baked goat cheese with garden lettuces, roasted figs, pear and toasted almonds; Seafood Course of lobster meat served with boursin cheese on crostini topped with Prosciutto; Appetizer Course of fennel and chorizo strudel; Wild Game Course of chili-rubbed venison with caramelized berry sauce and puree of parsnip; Poultry Course of duck confit with grand cru gruyere and angel hair pasta; Dessert is chocolate Frangelico Bavarian two layer chocolate custard with whipped cream in the middle. Entertainment provided by Dan Rees, singing a variety of great American Standards.
