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BEGIN:VEVENT
UID:b5927bdcad8231774a60bd490c3405af
CATEGORIES:Restoration Events
CREATED:20250115T184328
SUMMARY:Valentine's Dinner
LOCATION:Restoration
DESCRIPTION:<div class="page" title="Page 1"><div class="layoutArea"><div class="column
 "><p><img src="images/2025/Valentines_FB-Event.jpg" alt="Valentines FB Even
 t" width="879" height="460" /></p><p><span style="color: #000000;">Join us 
 on Friday, February 14th and Saturday, February 15th from 5 to 9pm. </span>
 </p><p><span style="color: #000000;">Treat your sweetheart to a special&nbs
 p;à la carte menu prepared by Restoration Chefs. Bringing the whole family?
  Our regular kids menu will be available.</span></p><p>Call 434-823-1841 fo
 r reservations. <a href="https://resy.com/cities/crozet-va/venues/restorati
 on-restaurant-at-old-trail-golf">Click here</a> to make reservations on RES
 Y.</p><p><span style="font-size: 18pt;"><strong><span style="color: #000000
 ;">Starters</span></strong></span></p><p><span style="color: #000000;">Smok
 ed Salmon Tower</span><br /><span style="color: #000000;">Layered Tower of 
 Cucumber, Avocado, and Smoked Salmon topped with Capers and Cherry Tomato T
 apenade. Served with Fried Pita</span><br /><span style="color: #000000;"> 
 12</span></p><p><span style="color: #000000;">Honey Lime Shrimp</span><br /
 ><span style="color: #000000;">Half Pound of Crispy Fried Shrimp Tossed in 
 a Spicy Honey Lime Sauce <br /></span><span style="color: #000000;">12</spa
 n></p><p><span style="color: #000000;">Roasted Garlic Hummus<br /></span><s
 pan style="color: #000000;">Served with a Drizzle of Olive Oil, Picante Pep
 pers, and Crumbled Feta with Fried Pita and Fresh Veggies for Dipping</span
 ><br /><span style="color: #000000;"> 10</span></p><p><span style="color: #
 000000;">Salads</span></p><p><span style="color: #000000;">Traditional Caes
 ar Salad <br />with House Italian Croutons, Creamy Caesar Dressing, and Sha
 ved Parmesan Cheese <br />7.5</span></p><p><span style="color: #000000;">Ma
 ple Walnut &amp; Beet Salad<br /></span><span style="color: #000000;">Arugu
 la Topped with Fresh Avocado, Sliced Beets, Toasted Walnuts, and Goat Chees
 e. Served with Maple Balsamic Dressing</span><br /><span style="color: #000
 000;"> 8</span></p><div class="page" title="Page 1"><div class="layoutArea"
 ><div class="column"><p><span style="font-size: 18pt;"><strong><span style=
 "color: #000000;">Mains</span></strong></span></p><p><span style="color: #0
 00000;">Spicy Shrimp Pasta<br /></span><span style="color: #000000;">Penne 
 Pasta with Blackened Gulf Shrimp, Andouille Sausage, Red Onions, and Roaste
 d Red Peppers Tossed in a Cajun Cream Sauce</span><br /><span style="color:
  #000000;"> 23</span></p><p><span style="color: #000000;">Tomato Poached Co
 d<br /></span><span style="color: #000000;">Fresh Atlantic Cod Poached in a
  Cherry Tomato Fish Sauce. Served over a Creamy Mascarpone Polenta <br /></
 span><span style="color: #000000;">23</span></p><p><span style="color: #000
 000;">Caprese Chicken Breast<br /></span><span style="color: #000000;">Capr
 ese Stuffed Chicken Breast Drizzled with Balsamic Reduction. Served with Ma
 shed Potatoes and Sauteed Broccolini</span><br /><span style="color: #00000
 0;"> 22</span></p><div class="page" title="Page 1"><div class="layoutArea">
 <div class="column"><p><span style="color: #000000;">Prime Rib<br /></span>
 <span style="color: #000000;">10-Ounce Cut Served with Mashed Potatoes and 
 Warm Au Jus <br />36</span></p><p><span style="color: #000000;">Braised Sho
 rt Ribs<br /></span><span style="color: #000000;">Red Wine Braised Short Ri
 bs Served with Creamy Mascarpone Polenta <br />28</span></p><p><span style=
 "color: #000000;">Wine Braised Veggies<br /></span><span style="color: #000
 000;">Red Wine Braised Mushrooms and Carrots Served over Creamy Mascarpone 
 Polenta <br />23.5</span></p><div class="page" title="Page 1"><div class="l
 ayoutArea"><div class="column"><p><span style="font-size: 18pt;"><strong><s
 pan style="color: #000000;">Desserts</span></strong></span></p><p><span sty
 le="color: #000000;">Layered Cake<br /></span><span style="color: #000000;"
 >Rich Chocolate Cake Layered with Whipped Vanilla Cream and Fresh Berries</
 span><br /><span style="color: #000000;"> 10</span></p><p><span style="colo
 r: #000000;">Vanilla Crème Brûlée<br /></span><span style="color: #00000
 0;">10</span></p><p><span style="color: #000000;">Sweet Graze<br /></span><
 span style="color: #000000;">Grazing Board with Chocolate Dipped Fresh Frui
 t and Confections</span><br /><span style="color: #000000;"> 13</span></p><
 p><span style="color: #000000;"><span style="font-size: 18pt;"><strong>Acco
 mpaniments</strong></span><br /></span><span style="color: #000000;">Mascar
 pone Polenta <br />Mashed Potatoes <br />Broccolini <br />Roasted Mushrooms
  <br />Seasonal Veggies <br />6.5</span></p></div></div></div></div></div><
 /div></div></div></div></div></div></div>
X-ALT-DESC;FMTTYPE=text/html:<div class="page" title="Page 1"><div class="layoutArea"><div class="column
 "><p><img src="https://oldtrailclub.com/images/2025/Valentines_FB-Event.jpg
 " alt="Valentines FB Event" width="879" height="460" /></p><p><span style="
 color: #000000;">Join us on Friday, February 14th and Saturday, February 15
 th from 5 to 9pm. </span></p><p><span style="color: #000000;">Treat your sw
 eetheart to a special&nbsp;à la carte menu prepared by Restoration Chefs. B
 ringing the whole family? Our regular kids menu will be available.</span></
 p><p>Call 434-823-1841 for reservations. <a href="https://resy.com/cities/c
 rozet-va/venues/restoration-restaurant-at-old-trail-golf">Click here</a> to
  make reservations on RESY.</p><p><span style="font-size: 18pt;"><strong><s
 pan style="color: #000000;">Starters</span></strong></span></p><p><span sty
 le="color: #000000;">Smoked Salmon Tower</span><br /><span style="color: #0
 00000;">Layered Tower of Cucumber, Avocado, and Smoked Salmon topped with C
 apers and Cherry Tomato Tapenade. Served with Fried Pita</span><br /><span 
 style="color: #000000;"> 12</span></p><p><span style="color: #000000;">Hone
 y Lime Shrimp</span><br /><span style="color: #000000;">Half Pound of Crisp
 y Fried Shrimp Tossed in a Spicy Honey Lime Sauce <br /></span><span style=
 "color: #000000;">12</span></p><p><span style="color: #000000;">Roasted Gar
 lic Hummus<br /></span><span style="color: #000000;">Served with a Drizzle 
 of Olive Oil, Picante Peppers, and Crumbled Feta with Fried Pita and Fresh 
 Veggies for Dipping</span><br /><span style="color: #000000;"> 10</span></p
 ><p><span style="color: #000000;">Salads</span></p><p><span style="color: #
 000000;">Traditional Caesar Salad <br />with House Italian Croutons, Creamy
  Caesar Dressing, and Shaved Parmesan Cheese <br />7.5</span></p><p><span s
 tyle="color: #000000;">Maple Walnut &amp; Beet Salad<br /></span><span styl
 e="color: #000000;">Arugula Topped with Fresh Avocado, Sliced Beets, Toaste
 d Walnuts, and Goat Cheese. Served with Maple Balsamic Dressing</span><br /
 ><span style="color: #000000;"> 8</span></p><div class="page" title="Page 1
 "><div class="layoutArea"><div class="column"><p><span style="font-size: 18
 pt;"><strong><span style="color: #000000;">Mains</span></strong></span></p>
 <p><span style="color: #000000;">Spicy Shrimp Pasta<br /></span><span style
 ="color: #000000;">Penne Pasta with Blackened Gulf Shrimp, Andouille Sausag
 e, Red Onions, and Roasted Red Peppers Tossed in a Cajun Cream Sauce</span>
 <br /><span style="color: #000000;"> 23</span></p><p><span style="color: #0
 00000;">Tomato Poached Cod<br /></span><span style="color: #000000;">Fresh 
 Atlantic Cod Poached in a Cherry Tomato Fish Sauce. Served over a Creamy Ma
 scarpone Polenta <br /></span><span style="color: #000000;">23</span></p><p
 ><span style="color: #000000;">Caprese Chicken Breast<br /></span><span sty
 le="color: #000000;">Caprese Stuffed Chicken Breast Drizzled with Balsamic 
 Reduction. Served with Mashed Potatoes and Sauteed Broccolini</span><br /><
 span style="color: #000000;"> 22</span></p><div class="page" title="Page 1"
 ><div class="layoutArea"><div class="column"><p><span style="color: #000000
 ;">Prime Rib<br /></span><span style="color: #000000;">10-Ounce Cut Served 
 with Mashed Potatoes and Warm Au Jus <br />36</span></p><p><span style="col
 or: #000000;">Braised Short Ribs<br /></span><span style="color: #000000;">
 Red Wine Braised Short Ribs Served with Creamy Mascarpone Polenta <br />28<
 /span></p><p><span style="color: #000000;">Wine Braised Veggies<br /></span
 ><span style="color: #000000;">Red Wine Braised Mushrooms and Carrots Serve
 d over Creamy Mascarpone Polenta <br />23.5</span></p><div class="page" tit
 le="Page 1"><div class="layoutArea"><div class="column"><p><span style="fon
 t-size: 18pt;"><strong><span style="color: #000000;">Desserts</span></stron
 g></span></p><p><span style="color: #000000;">Layered Cake<br /></span><spa
 n style="color: #000000;">Rich Chocolate Cake Layered with Whipped Vanilla 
 Cream and Fresh Berries</span><br /><span style="color: #000000;"> 10</span
 ></p><p><span style="color: #000000;">Vanilla Crème Brûlée<br /></span><
 span style="color: #000000;">10</span></p><p><span style="color: #000000;">
 Sweet Graze<br /></span><span style="color: #000000;">Grazing Board with Ch
 ocolate Dipped Fresh Fruit and Confections</span><br /><span style="color: 
 #000000;"> 13</span></p><p><span style="color: #000000;"><span style="font-
 size: 18pt;"><strong>Accompaniments</strong></span><br /></span><span style
 ="color: #000000;">Mascarpone Polenta <br />Mashed Potatoes <br />Broccolin
 i <br />Roasted Mushrooms <br />Seasonal Veggies <br />6.5</span></p></div>
 </div></div></div></div></div></div></div></div></div></div></div>
CONTACT:434-823-1841
DTSTAMP:20260625T112051
DTSTART:20250214T170000
DTEND:20250214T210000
SEQUENCE:0
TRANSP:OPAQUE
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