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VERSION:2.0
PRODID:-//jEvents 2.0 for Joomla//EN
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BEGIN:VEVENT
UID:f3d0e9709f4babf369b15961950d2e56
CATEGORIES:Restoration Events
CREATED:20250115T184517
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.&nbsp;</span></p><p><span s
 tyle="color: #000000;">Bringing the whole family? Our regular kids menu wil
 l be available.</span></p><p>Call 434-823-1841 for reservations. <a href="h
 ttps://resy.com/cities/crozet-va/venues/restoration-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;">Smoked Salmon Tower</span><br 
 /><span style="color: #000000;">Layered Tower of Cucumber, Avocado, and Smo
 ked Salmon topped with Capers and Cherry Tomato Tapenade. Served with Fried
  Pita</span><br /><span style="color: #000000;"> 12</span></p><p><span styl
 e="color: #000000;">Honey Lime Shrimp</span><br /><span style="color: #0000
 00;">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="colo
 r: #000000;">Roasted Garlic Hummus<br /></span><span style="color: #000000;
 ">Served with a Drizzle of Olive Oil, Picante Peppers, and Crumbled Feta wi
 th 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 style="color: #000000;">Maple Walnut &amp; Beet Sala
 d<br /></span><span style="color: #000000;">Arugula Topped with Fresh Avoca
 do, Sliced Beets, Toasted Walnuts, and Goat Cheese. Served with Maple Balsa
 mic Dressing</span><br /><span style="color: #000000;"> 8</span></p><div cl
 ass="page" title="Page 1"><div class="layoutArea"><div class="column"><p><s
 pan style="font-size: 18pt;"><strong><span style="color: #000000;">Mains</s
 pan></strong></span></p><p><span style="color: #000000;">Spicy Shrimp Pasta
 <br /></span><span style="color: #000000;">Penne Pasta 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 /></span><span style="color: #
 000000;">23</span></p><p><span style="color: #000000;">Caprese Chicken Brea
 st<br /></span><span style="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 cla
 ss="page" title="Page 1"><div class="layoutArea"><div class="column"><p><sp
 an style="color: #000000;">Prime Rib<br /></span><span style="color: #00000
 0;">10-Ounce Cut Served with Mashed Potatoes and Warm Au Jus <br />36</span
 ></p><p><span style="color: #000000;">Braised Short Ribs<br /></span><span 
 style="color: #000000;">Red Wine Braised Short Ribs Served with Creamy Masc
 arpone Polenta <br />28</span></p><p><span style="color: #000000;">Wine Bra
 ised Veggies<br /></span><span style="color: #000000;">Red Wine Braised Mus
 hrooms and Carrots Served over Creamy Mascarpone Polenta <br />23.5</span><
 /p><div class="page" title="Page 1"><div class="layoutArea"><div class="col
 umn"><p><span style="font-size: 18pt;"><strong><span style="color: #000000;
 ">Desserts</span></strong></span></p><p><span style="color: #000000;">Layer
 ed Cake<br /></span><span style="color: #000000;">Rich Chocolate Cake Layer
 ed with Whipped Vanilla Cream and Fresh Berries</span><br /><span style="co
 lor: #000000;"> 10</span></p><p><span style="color: #000000;">Vanilla Crèm
 e 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 Chocolate Dipped Fresh Fruit and Confections</span><b
 r /><span style="color: #000000;"> 13</span></p><p><span style="color: #000
 000;"><span style="font-size: 18pt;"><strong>Accompaniments</strong></span>
 <br /></span><span style="color: #000000;">Mascarpone Polenta <br />Mashed 
 Potatoes <br />Broccolini <br />Roasted Mushrooms <br />Seasonal Veggies <b
 r />6.5</span></p></div></div></div></div></div></div></div></div></div></d
 iv></div></div>
X-ALT-DESC;FMTTYPE=text/html:<div class="page" title="Page 1"><div class="layoutArea"><div class="column
 "><p><img src="https://www.oldtrailclub.com/images/2025/Valentines_FB-Event
 .jpg" alt="Valentines FB Event" width="879" height="460" /></p><p><span sty
 le="color: #000000;">Join us on Friday, February 14th and Saturday, Februar
 y 15th from 5 to 9pm. </span></p><p><span style="color: #000000;">Treat you
 r sweetheart to a special&nbsp;à la carte menu prepared by Restoration Chef
 s.&nbsp;</span></p><p><span style="color: #000000;">Bringing the whole fami
 ly? 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/restor
 ation-restaurant-at-old-trail-golf">Click here</a> to make reservations on 
 RESY.</p><p><span style="font-size: 18pt;"><strong><span style="color: #000
 000;">Starters</span></strong></span></p><p><span style="color: #000000;">S
 moked Salmon Tower</span><br /><span style="color: #000000;">Layered Tower 
 of Cucumber, Avocado, and Smoked Salmon topped with Capers and Cherry Tomat
 o Tapenade. Served with Fried Pita</span><br /><span style="color: #000000;
 "> 12</span></p><p><span style="color: #000000;">Honey Lime Shrimp</span><b
 r /><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
 ><span style="color: #000000;">Served with a Drizzle of Olive Oil, Picante 
 Peppers, and Crumbled Feta with Fried Pita and Fresh Veggies for Dipping</s
 pan><br /><span style="color: #000000;"> 10</span></p><p><span style="color
 : #000000;">Salads</span></p><p><span style="color: #000000;">Traditional C
 aesar Salad <br />with House Italian Croutons, Creamy Caesar Dressing, and 
 Shaved Parmesan Cheese <br />7.5</span></p><p><span style="color: #000000;"
 >Maple Walnut &amp; Beet Salad<br /></span><span style="color: #000000;">Ar
 ugula Topped with Fresh Avocado, Sliced Beets, Toasted Walnuts, and Goat Ch
 eese. Served with Maple Balsamic Dressing</span><br /><span style="color: #
 000000;"> 8</span></p><div class="page" title="Page 1"><div class="layoutAr
 ea"><div class="column"><p><span style="font-size: 18pt;"><strong><span sty
 le="color: #000000;">Mains</span></strong></span></p><p><span style="color:
  #000000;">Spicy Shrimp Pasta<br /></span><span style="color: #000000;">Pen
 ne Pasta with Blackened Gulf Shrimp, Andouille Sausage, Red Onions, and Roa
 sted Red Peppers Tossed in a Cajun Cream Sauce</span><br /><span style="col
 or: #000000;"> 23</span></p><p><span style="color: #000000;">Tomato Poached
  Cod<br /></span><span style="color: #000000;">Fresh Atlantic Cod Poached i
 n a Cherry Tomato Fish Sauce. Served over a Creamy Mascarpone Polenta <br /
 ></span><span style="color: #000000;">23</span></p><p><span style="color: #
 000000;">Caprese Chicken Breast<br /></span><span style="color: #000000;">C
 aprese Stuffed Chicken Breast Drizzled with Balsamic Reduction. Served with
  Mashed Potatoes and Sauteed Broccolini</span><br /><span style="color: #00
 0000;"> 22</span></p><div class="page" title="Page 1"><div class="layoutAre
 a"><div class="column"><p><span style="color: #000000;">Prime Rib<br /></sp
 an><span style="color: #000000;">10-Ounce Cut Served with Mashed Potatoes a
 nd Warm Au Jus <br />36</span></p><p><span style="color: #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 sty
 le="color: #000000;">Wine Braised Veggies<br /></span><span style="color: #
 000000;">Red Wine Braised Mushrooms and Carrots Served over Creamy Mascarpo
 ne Polenta <br />23.5</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;">Desserts</span></strong></span></p><p><span 
 style="color: #000000;">Layered Cake<br /></span><span style="color: #00000
 0;">Rich Chocolate Cake Layered with Whipped Vanilla Cream and Fresh Berrie
 s</span><br /><span style="color: #000000;"> 10</span></p><p><span style="c
 olor: #000000;">Vanilla Crème Brûlée<br /></span><span style="color: #00
 0000;">10</span></p><p><span style="color: #000000;">Sweet Graze<br /></spa
 n><span style="color: #000000;">Grazing Board with Chocolate Dipped Fresh F
 ruit and Confections</span><br /><span style="color: #000000;"> 13</span></
 p><p><span style="color: #000000;"><span style="font-size: 18pt;"><strong>A
 ccompaniments</strong></span><br /></span><span style="color: #000000;">Mas
 carpone Polenta <br />Mashed Potatoes <br />Broccolini <br />Roasted Mushro
 oms <br />Seasonal Veggies <br />6.5</span></p></div></div></div></div></di
 v></div></div></div></div></div></div></div>
CONTACT:434-823-1841
DTSTAMP:20260827T081258
DTSTART:20250215T170000
DTEND:20250215T210000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR