BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VEVENT UID:6082be6b3160adbc92500d481388eadb CATEGORIES:Restoration Events CREATED:20260107T143752 SUMMARY:Valentine's Dinner LOCATION:Restoration DESCRIPTION:\nTreat your sweetheart to Valentine's dinner at Restoration! \nCall 434-82 3-1841 or click here to make a reservation online via RESY for Saturday, Fe bruary 14th.\nMenu:\nAPPETIZERS\nStrawberry Ricotta Bruschetta\nSliced Fren ch Baguette, Vanilla Whipped Ricotta, Rosé Infused Strawberries, Honey Jala peño Reduction, Served with a Mint Chiffonade\n9\nLobster Orzo Crostinis\nS liced French Baguette, Herbed Orzo, Butter Poached Lobster, Topped with Cra cked Black Pepper, Chives\n19\nSmoked Salmon Canapes\nCucumber Rounds, Masc arpone and Boursin Spread, Cold Smoked Salmon, Garnished with a Dill Sprig and Spanish Paprika\n13\nFrench Onion Stuffed Mushrooms\n Carmelized Onions , Mushrooms, Gruyere Cheese, Mascarpone and Boursin Filling, Topped with Ch ives\n12\nBalsamic Oysters Rockefeller\nBaked Oysters, Bacon, Organic Pesto , Mozzarella Cheese, Balsamic Reduction, Topped with Shaved Parmesan\n18\nB read Service\nYour Choice of Honey Wheat or Bavarian Brown Bread Loaf, Serv ed with Brown Sugar Honey Butter\n6\nGREENS\nArtisan Romaine Wedge Salad \n Romaine Lettuce Wedge, Blue Cheese Dressing, Bacon, Cherry Tomatoes, Pickle d Shallots, Balsamic Reduction, Topped with Fried Leeks\n12\nRestoration Ca prese \nSliced Mozzarella, Tomatoes, Basil Chiffonade, Balsamic Reduction, Pickled Onions, Served on a Bed of Arugula Tossed in Sherry Vinaigrette \n1 2\nRed Cabbage Pomegranate Salad \nArugula, Red Cabbage, Clementines, Pomeg ranate Seeds, Toasted Pistachios, Goat Cheese, Dressed with Pomegranate Mol asses Vinaigrette\n14\nENTREES\nTuscan Scallops Florentine\nSeared Colossal Scallops, Wilted Spinach, Garlic Butter Cream Sauce, Cherry Tomatoes, on a bed of Mascarpone Polenta, Topped with Crispy Prosciutto and Chives\n32\nM ushroom Bourguignon\nMushroom Blend, Mascarpone Polenta, Onion, Garlic, Car rots, Anchovies, Oregano, Red Wine, Served with Sliced Baguette\n17\nChicke n Alfredo\nFettuccine Pasta, Grilled Chicken, Seared Asparagus, Shaved Parm esan, Fire Roasted Tomato Conﬁt, Green Onion Curls, Served with Sliced Fren ch Baguette\n17\nShrimp Scampi\nFettuccine Pasta, Shrimp, Cherry Tomatoes a nd Shallots in a White Wine Compound Butter Cream Sauce, Topped with Lemon Zest, Crispy Prosciutto, Leeks and Chives, Served with Sliced French Baguet te\n24\nGarlic Bourbon Tenderloin Steak\n6oz Sweetheart Tenderloin and Aspa ragus, Covered in a Garlic Bourbon Cream Sauce served with a Fire Roasted T omato Conﬁt and Parmesan Whipped Potatoes, Topped with Fried Leeks\n 42\nAd d Shrimp Scampi Skewer - 8\nTop with Butter Poached Lobster - 8\nSWEET FINA LES\nTiramisu Dip\nCream Cheese and Mascarpone Blended with Cocoa, Served w ith Ladyﬁngers and Garnished with Confectioner's Sugar\n10\nSour Patch Grap e Lollipops\nLemon Lime Juiced Grapes, Tossed In Flavored Jello, Citrus Zes t\n8\nStrawberries & Chocolate\nRosé Infused Strawberries Tossed in Sug ar Mint Chiffonade and Chocolate Sauce, Garnished with Confectioner’s Sugar \n11\n X-ALT-DESC;FMTTYPE=text/html:

Valentines V2 Dinner 0109

Treat yo ur sweetheart to Valentine's dinner at Restoration!

Call 434-82 3-1841 or click here to make a reservation online via RESY for Saturday, Febru ary 14th.

Menu:

APPETIZERS

Strawberry Ricotta Brusche tta
Sliced French Baguette, Vanilla Whipped Ricotta, Rosé Infused Stra wberries, Honey Jalapeño Reduction, Served with a Mint Chiffonade
9

Lobster Orzo Crostinis
Sliced French Baguette, Herbed Orzo, Butter Poached Lobster, Topped with Cracked Black Pepper, Chives
19

Sm oked Salmon Canapes
Cucumber Rounds, Mascarpone and Boursin Spread, Co ld Smoked Salmon, Garnished with a Dill Sprig and Spanish Paprika
13

French Onion Stuffed Mushrooms
Carmelized Onions, Mushrooms, Gru yere Cheese, Mascarpone and Boursin Filling, Topped with Chives
12

Balsamic Oysters Rockefeller
Baked Oysters, Bacon, Organic Pesto, M ozzarella Cheese, Balsamic Reduction, Topped with Shaved Parmesan
18

Bread Service
Your Choice of Honey Wheat or Bavarian Brown Bread Loaf, Served with Brown Sugar Honey Butter
6

GREENS

Artisa n Romaine Wedge Salad
Romaine Lettuce Wedge, Blue Cheese Dressing, Ba con, Cherry Tomatoes, Pickled Shallots, Balsamic Reduction, Topped with Fri ed Leeks
12

Restoration Caprese
Sliced Mozzarella, Tomatoe s, Basil Chiffonade, Balsamic Reduction, Pickled Onions, Served on a Bed of Arugula Tossed in Sherry Vinaigrette
12

Red Cabbage Pomegranat e Salad
Arugula, Red Cabbage, Clementines, Pomegranate Seeds, Toasted Pistachios, Goat Cheese, Dressed with Pomegranate Molasses Vinaigrette
14

ENTREES

Tuscan Scallops Florentine
Seared Colossal Sc allops, Wilted Spinach, Garlic Butter Cream Sauce, Cherry Tomatoes, on a be d of Mascarpone Polenta, Topped with Crispy Prosciutto and Chives
32

Mushroom Bourguignon
Mushroom Blend, Mascarpone Polenta, Onion, G arlic, Carrots, Anchovies, Oregano, Red Wine, Served with Sliced Baguette17

Chicken Alfredo
Fettuccine Pasta, Grilled Chicken, Seared Asparagus, Shaved Parmesan, Fire Roasted Tomato Conﬁt, Green Onion Curls, Served with Sliced French Baguette
17

Shrimp Scampi
Fettucc ine Pasta, Shrimp, Cherry Tomatoes and Shallots in a White Wine Compound Bu tter Cream Sauce, Topped with Lemon Zest, Crispy Prosciutto, Leeks and Chiv es, Served with Sliced French Baguette
24

Garlic Bourbon Tenderl oin Steak
6oz Sweetheart Tenderloin and Asparagus, Covered in a Garlic Bourbon Cream Sauce served with a Fire Roasted Tomato Conﬁt and Parmesan W hipped Potatoes, Topped with Fried Leeks
42
Add Shrimp Scamp i Skewer - 8
Top with Butter Poached Lobster - 8

S WEET FINALES

Tiramisu Dip
Cream Cheese and Mascarpone Blended wi th Cocoa, Served with Ladyﬁngers and Garnished with Confectioner's Sugar
10

Sour Patch Grape Lollipops
Lemon Lime Juiced Grapes, Tosse d In Flavored Jello, Citrus Zest
8

Strawberries & Chocolate< br />Rosé Infused Strawberries Tossed in Sugar Mint Chiffonade and Chocolat e Sauce, Garnished with Confectioner’s Sugar
11

CONTACT:434-823-1841 DTSTAMP:20260625T082831 DTSTART:20260214T150000 DTEND:20260214T210000 SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR