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BEGIN:VEVENT
UID:f3d0e9709f4babf369b15961950d2e56
CATEGORIES:Restoration Events
CREATED:20250115T184517
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. \nBringing the whole family? Our regular kids menu will be avai
 lable.\nCall 434-823-1841 for reservations. Click here (https://resy.com/ci
 ties/crozet-va/venues/restoration-restaurant-at-old-trail-golf) to make res
 ervations on RESY.\nStarters\nSmoked Salmon Tower\nLayered Tower of Cucumbe
 r, Avocado, and Smoked Salmon topped with Capers and Cherry Tomato Tapenade
 . Served with Fried Pita\n 12\nHoney Lime Shrimp\nHalf Pound of Crispy Frie
 d Shrimp Tossed in a Spicy Honey Lime Sauce \n12\nRoasted Garlic Hummus\nSe
 rved with a Drizzle of Olive Oil, Picante Peppers, and Crumbled Feta with F
 ried Pita and Fresh Veggies for Dipping\n 10\nSalads\nTraditional Caesar Sa
 lad \nwith House Italian Croutons, Creamy Caesar Dressing, and Shaved Parme
 san Cheese \n7.5\nMaple Walnut & Beet Salad\nArugula Topped with Fresh 
 Avocado, Sliced Beets, Toasted Walnuts, and Goat Cheese. Served with Maple 
 Balsamic Dressing\n 8\nMains\nSpicy Shrimp Pasta\nPenne Pasta with Blackene
 d Gulf Shrimp, Andouille Sausage, Red Onions, and Roasted Red Peppers Tosse
 d in a Cajun Cream Sauce\n 23\nTomato Poached Cod\nFresh Atlantic Cod Poach
 ed in a Cherry Tomato Fish Sauce. Served over a Creamy Mascarpone Polenta \
 n23\nCaprese Chicken Breast\nCaprese Stuffed Chicken Breast Drizzled with B
 alsamic Reduction. Served with Mashed Potatoes and Sauteed Broccolini\n 22\
 nPrime Rib\n10-Ounce Cut Served with Mashed Potatoes and Warm Au Jus \n36\n
 Braised Short Ribs\nRed Wine Braised Short Ribs Served with Creamy Mascarpo
 ne Polenta \n28\nWine Braised Veggies\nRed Wine Braised Mushrooms and Carro
 ts Served over Creamy Mascarpone Polenta \n23.5\nDesserts\nLayered Cake\nRi
 ch Chocolate Cake Layered with Whipped Vanilla Cream and Fresh Berries\n 10
 \nVanilla Crème Brûlée\n10\nSweet Graze\nGrazing Board with Chocolate Di
 pped Fresh Fruit and Confections\n 13\nAccompaniments\nMascarpone Polenta \
 nMashed 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.&n
 bsp;</span></p><p><span style="color: #000000;">Bringing 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/crozet-va/venues/restoratio
 n-restaurant-at-old-trail-golf">Click here</a> to make reservations on RESY
 .</p><p><span style="font-size: 18pt;"><strong><span style="color: #000000;
 ">Starters</span></strong></span></p><p><span style="color: #000000;">Smoke
 d Salmon Tower</span><br /><span style="color: #000000;">Layered Tower of C
 ucumber, Avocado, and Smoked Salmon topped with Capers and Cherry Tomato Ta
 penade. Served with Fried Pita</span><br /><span style="color: #000000;"> 1
 2</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</span
 ></p><p><span style="color: #000000;">Roasted Garlic Hummus<br /></span><sp
 an style="color: #000000;">Served with a Drizzle of Olive Oil, Picante Pepp
 ers, and Crumbled Feta with Fried Pita and Fresh Veggies for Dipping</span>
 <br /><span style="color: #000000;"> 10</span></p><p><span style="color: #0
 00000;">Salads</span></p><p><span style="color: #000000;">Traditional Caesa
 r Salad <br />with House Italian Croutons, Creamy Caesar Dressing, and Shav
 ed Parmesan Cheese <br />7.5</span></p><p><span style="color: #000000;">Map
 le Walnut &amp; Beet Salad<br /></span><span style="color: #000000;">Arugul
 a Topped with Fresh Avocado, Sliced Beets, Toasted Walnuts, and Goat Cheese
 . Served with Maple Balsamic Dressing</span><br /><span style="color: #0000
 00;"> 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: #00
 0000;">Spicy Shrimp Pasta<br /></span><span style="color: #000000;">Penne P
 asta with Blackened Gulf Shrimp, Andouille Sausage, 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: #000000;">Tomato Poached Cod
 <br /></span><span style="color: #000000;">Fresh Atlantic Cod Poached in a 
 Cherry Tomato Fish Sauce. Served over a Creamy Mascarpone Polenta <br /></s
 pan><span style="color: #000000;">23</span></p><p><span style="color: #0000
 00;">Caprese Chicken Breast<br /></span><span style="color: #000000;">Capre
 se Stuffed Chicken Breast Drizzled with Balsamic Reduction. Served with Mas
 hed 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 W
 arm Au Jus <br />36</span></p><p><span style="color: #000000;">Braised Shor
 t Ribs<br /></span><span style="color: #000000;">Red Wine Braised Short Rib
 s Served with Creamy Mascarpone Polenta <br />28</span></p><p><span style="
 color: #000000;">Wine Braised Veggies<br /></span><span style="color: #0000
 00;">Red Wine Braised Mushrooms and Carrots Served over Creamy Mascarpone P
 olenta <br />23.5</span></p><div class="page" title="Page 1"><div class="la
 youtArea"><div class="column"><p><span style="font-size: 18pt;"><strong><sp
 an style="color: #000000;">Desserts</span></strong></span></p><p><span styl
 e="color: #000000;">Layered Cake<br /></span><span style="color: #000000;">
 Rich Chocolate Cake Layered with Whipped Vanilla Cream and Fresh Berries</s
 pan><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><s
 pan style="color: #000000;">Grazing Board with Chocolate 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>Accom
 paniments</strong></span><br /></span><span style="color: #000000;">Mascarp
 one 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>
CONTACT:434-823-1841
DTSTAMP:20260625T090641
DTSTART:20250215T170000
DTEND:20250215T210000
SEQUENCE:0
TRANSP:OPAQUE
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