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VERSION:2.0
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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://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:20260827T081142
DTSTART:20250215T170000
DTEND:20250215T210000
SEQUENCE:0
TRANSP:OPAQUE
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