Sweethearts Dinner Bistro
Saturday, Feb. 11, seatings every half hour 6-9 p.m.
Enjoy a candlelit dinner with music, drink specials and an á la carte menu prepared by Executive Chef Dan Thomas and his staff at the Conference Center. Bar opens at 5:30 p.m. Reservations required.

Call 636-928-3366 ext. 0 for reservations.

Starters

Organic salad greens with caramel popped corn, crisp bacon,
and frozen champagne-filled grapes.  $7

Caesar salad leaves with shaved parmesan, sweet tomatoes
and Mediterranean olives.  $7

Salmon chowder with garlic puffed pastry dome.  $7

Crab cakes with tri-colored pepper coulis.  $9

Roasted garlic and goat cheese bruschetta.  $8

Entrees

Midwestern Black Angus Filet Mignon   $32
Topped with walnut-crusted bacon bites, bleu cheese in a pool of demi-glace
with whipped parsley potatoes and sautéed medley of late winter vegetables.

Pan-Seared Scallops and Shrimp  $28
Served over spinach and smoked Gouda risotto with
sautéed medley of late winter vegetables.

Sake and Miso Caramelized Fillet of Salmon  $26
Served with spiced pear chutney oven-fried sweet potato cakes with
sautéed medley of late winter vegetables.

Pan-Seared Atlantic Halibut Fillet   $32
Finished with smoked tomato and crab butter with herb risotto
and sautéed medley of late winter vegetables.

Boneless Breast of Chicken Stuffed with Mascarpone and Spinach   $28
Topped with champagne cream sauce accompanied with roasted potatoes
and sautéed medley of late winter vegetables.

Garlic and Candied Ginger-Spiked Pork Tenderloin   $30
Served in a pool of pumpkin velouté with whipped parsley potatoes
and sautéed medley of late winter vegetables.

Desserts

Cheesecake with Berries  $5

Flourless Chocolate Cake with Wasabi Almond Brittle  $7

Crème Brûlée  $7

Call 636-928-3366 ext. 0 for reservations.