Valentine’s Day Six Course Dinner

Sample Menus

Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus

Tuesday, February 14, 2006
Seating 5:00pm-9:00pm

1st Course

Spinach-Artichoke Dip
Fresh Herbs, Spinach, Artichokes, and Roasted Tomatoes blended with Cream and Parmesan Cheeses, served in a housemade bread bowl and toasted bread points

Oysters on the Half Shell
Raw Oysters on the half shell served with a Spicy Cocktail Sauce

Baked Brie
Oven warmed wedge of Brie surrounded by Almond-Kahlua Sauce and Toasted Baguettes

Crab Norfolk
Lump Crab sautéed with Smithfield Ham, Shiitake Mushrooms and garden fresh Tomatoes, finished with Cream Sherry and served with Toast Points

2nd Course

River’d Inn Salad
Fresh Mixed Greens with Hearts of Palm, roasted Exotic Mushrooms,
Cherry Tomatoes, Carrots and Alfalfa Sprouts, served with Housemade Dressing

Cherry-Apple Spinach Salad
Baby Spinach sprinkled with Dried Cherries and Apples, and Candied Pecans,
tossed with Raspberry Vinaigrette, and finished with shaved Manchego Cheese

3rd Course

Roasted Garlic-Tomato Bisque
finished with snipped Chives, accompanied by Crostini

Intermezzo

Raspberry Sorbet

Entrèe

Hearts of Lobster
Lobster tails pulled from their shells and shaped into a lover’s heart, surrounded by rich Lobster Cream, served with a Basmati Rice Blend and accompanied by fresh AsparagusHerb Crusted Rack of Lamb
Encrusted with Basil, Oregano and Rosemary, roasted and finished with Whole Grain Mustard Cream, accompanied by Bacon-Herbed Stuffing and sautéed Vegetables

Prime Rib of Beef
Thick cut Prime Rib served medium rare with a smooth Au Jus and a hint of Sweet Onions, served with Horseradish Mashed Potatoes and Fresh Vegetables

Herbed Goat Cheese Stuffed Peppers
Sweet Bell Peppers filled with Herbed Goat Cheese served with a Creamy Cheese SauceRiver’d Inn Cordon Bleu
Breast of Chicken together with Smoked Gouda and Prosciutto, baked and finished with White Wine-Fontina Cream, accompanied by Sweet Potato Mash

Pesto Baked Sea Bass
Housemade Pesto topping fresh Sea Bass baked to perfection, enhanced by
Roasted Tomato-Basil Puree, served with Jasmine Rice and Fresh Vegetables

Dessert

Chocolate Lover’s Mousse
Rich Chocolate-Mocha Mousse with Chantilly Cream

Raspberry-Peach Trifle
Sherry soaked Sponge Cake topped with Raspberries and Peaches,
smothered with Custard and finished with Sweet Cream

“Hearts-To-You” Tiramisu
Layers of Espresso soaked Ladyfingers between Mascarpone filling, sprinkled with Cocoa

Crème Brûlée
Heart Shaped Vanilla Bean Custard with a Caramelized Sugar Crust

$125.00 per couple beverage, tax and 20% gratuity additional
Credit Card Guaranteed Reservations Required
(540) 459-5369; (800) 637-4561
Note: Menu available a la carte February 10-19 (except Feb. 14th);
Three and Four Course Dinners available to in-house guests (except Feb. 14th)