BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//jEvents 2.0 for Joomla//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
UID:b5927bdcad8231774a60bd490c3405af
CATEGORIES:Restoration Events
CREATED:20250115T184328
SUMMARY:Valentine's Dinner
LOCATION:Restoration
DESCRIPTION:\nJoin us on Friday, February 14th and Saturday, February 15th from 5 to 9p
 m. \nTreat your sweetheart to a special à la carte menu prepared by Restora
 tion Chefs. Bringing the whole family? Our regular kids menu will be availa
 ble.\nCall 434-823-1841 for reservations. Click here (https://resy.com/citi
 es/crozet-va/venues/restoration-restaurant-at-old-trail-golf) to make reser
 vations on RESY.\nStarters\nSmoked Salmon Tower\nLayered Tower of Cucumber,
  Avocado, and Smoked Salmon topped with Capers and Cherry Tomato Tapenade. 
 Served with Fried Pita\n 12\nHoney Lime Shrimp\nHalf Pound of Crispy Fried 
 Shrimp Tossed in a Spicy Honey Lime Sauce \n12\nRoasted Garlic Hummus\nServ
 ed with a Drizzle of Olive Oil, Picante Peppers, and Crumbled Feta with Fri
 ed Pita and Fresh Veggies for Dipping\n 10\nSalads\nTraditional Caesar Sala
 d \nwith House Italian Croutons, Creamy Caesar Dressing, and Shaved Parmesa
 n Cheese \n7.5\nMaple Walnut & Beet Salad\nArugula Topped with Fresh Av
 ocado, Sliced Beets, Toasted Walnuts, and Goat Cheese. Served with Maple Ba
 lsamic Dressing\n 8\nMains\nSpicy Shrimp Pasta\nPenne Pasta with Blackened 
 Gulf Shrimp, Andouille Sausage, Red Onions, and Roasted Red Peppers Tossed 
 in a Cajun Cream Sauce\n 23\nTomato Poached Cod\nFresh Atlantic Cod Poached
  in a Cherry Tomato Fish Sauce. Served over a Creamy Mascarpone Polenta \n2
 3\nCaprese Chicken Breast\nCaprese Stuffed Chicken Breast Drizzled with Bal
 samic Reduction. Served with Mashed Potatoes and Sauteed Broccolini\n 22\nP
 rime Rib\n10-Ounce Cut Served with Mashed Potatoes and Warm Au Jus \n36\nBr
 aised Short Ribs\nRed Wine Braised Short Ribs Served with Creamy Mascarpone
  Polenta \n28\nWine Braised Veggies\nRed Wine Braised Mushrooms and Carrots
  Served over Creamy Mascarpone Polenta \n23.5\nDesserts\nLayered Cake\nRich
  Chocolate Cake Layered with Whipped Vanilla Cream and Fresh Berries\n 10\n
 Vanilla Crème Brûlée\n10\nSweet Graze\nGrazing Board with Chocolate Dipp
 ed Fresh Fruit and Confections\n 13\nAccompaniments\nMascarpone Polenta \nM
 ashed Potatoes \nBroccolini \nRoasted Mushrooms \nSeasonal Veggies \n6.5\n
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:20260625T112054
DTSTART:20250214T170000
DTEND:20250214T210000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR