BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VEVENT UID:5685f9ef3256adb8f5f240c01a37761c CATEGORIES:Restoration Events CREATED:20260107T143905 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 for Sunday, February 15th .\nMenu:\nAPPETIZERS\nStrawberry Ricotta Bruschetta\nSliced French Baguette , Vanilla Whipped Ricotta, Rosé Infused Strawberries, Honey Jalapeño Reduct ion, Served with a Mint Chiffonade\n9\nLobster Orzo Crostinis\nSliced Frenc h Baguette, Herbed Orzo, Butter Poached Lobster, Topped with Cracked Black Pepper, Chives\n19\nSmoked Salmon Canapes\nCucumber Rounds, Mascarpone 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 Chives\n12\nB alsamic Oysters Rockefeller\nBaked Oysters, Bacon, Organic Pesto, Mozzarell a Cheese, Balsamic Reduction, Topped with Shaved Parmesan\n18\nBread Servic e\nYour Choice of Honey Wheat or Bavarian Brown Bread Loaf, Served with Bro wn Sugar Honey Butter\n6\nGREENS\nArtisan Romaine Wedge Salad \nRomaine Let tuce Wedge, Blue Cheese Dressing, Bacon, Cherry Tomatoes, Pickled Shallots, Balsamic Reduction, Topped with Fried Leeks\n12\nRestoration Caprese \nSli ced Mozzarella, Tomatoes, Basil Chiffonade, Balsamic Reduction, Pickled Oni ons, Served on a Bed of Arugula Tossed in Sherry Vinaigrette \n12\nRed Cabb age Pomegranate Salad \nArugula, Red Cabbage, Clementines, Pomegranate Seed s, Toasted Pistachios, Goat Cheese, Dressed with Pomegranate Molasses Vinai grette\n14\nENTREES\nTuscan Scallops Florentine\nSeared Colossal Scallops, Wilted Spinach, Garlic Butter Cream Sauce, Cherry Tomatoes, on a bed of Mas carpone Polenta, Topped with Crispy Prosciutto and Chives\n32\nMushroom Bou rguignon\nMushroom Blend, Mascarpone Polenta, Onion, Garlic, Carrots, Ancho vies, Oregano, Red Wine, Served with Sliced Baguette\n17\nChicken Alfredo\n Fettuccine Pasta, Grilled Chicken, Seared Asparagus, Shaved Parmesan, Fire Roasted Tomato Conﬁt, Green Onion Curls, Served with Sliced French Baguette \n17\nShrimp Scampi\nFettuccine Pasta, Shrimp, Cherry Tomatoes and Shallots in a White Wine Compound Butter Cream Sauce, Topped with Lemon Zest, Crisp y Prosciutto, Leeks and Chives, Served with Sliced French Baguette\n24\nGar lic Bourbon Tenderloin Steak\n6oz Sweetheart Tenderloin and Asparagus, Cove red in a Garlic Bourbon Cream Sauce served with a Fire Roasted Tomato Conﬁt and Parmesan Whipped Potatoes, Topped with Fried Leeks\n 42\nAdd Shrimp Sc ampi Skewer - 8\nTop with Butter Poached Lobster - 8\nSWEET FINALES\nTirami su Dip\nCream Cheese and Mascarpone Blended with Cocoa, Served with Ladyﬁng ers and Garnished with Confectioner's Sugar\n10\nSour Patch Grape Lollipops \nLemon Lime Juiced Grapes, Tossed In Flavored Jello, Citrus Zest\n8\nStraw berries & Chocolate\nRosé Infused Strawberries Tossed in Sugar Mint Chi ffonade and Chocolate Sauce, Garnished with Confectioner’s Sugar\n11\n X-ALT-DESC;FMTTYPE=text/html:

Valentines V2 Dinner 0109

Trea t your sweetheart to Valentine's dinner at Restoration!

Call 43 4-823-1841 or click here to make a reservation online for Sunday, February 15t h.

Menu:

APPETIZERS

Strawberry Ricotta Bruschetta
Sliced French Baguette, Vanilla Whipped Ricotta, Rosé Infused Strawberrie s, Honey Jalapeño Reduction, Served with a Mint Chiffonade
9

Lob ster Orzo Crostinis
Sliced French Baguette, Herbed Orzo, Butter Poache d Lobster, Topped with Cracked Black Pepper, Chives
19

Smoked Sa lmon Canapes
Cucumber Rounds, Mascarpone and Boursin Spread, Cold Smok ed Salmon, Garnished with a Dill Sprig and Spanish Paprika
13

Fr ench Onion Stuffed Mushrooms
Carmelized Onions, Mushrooms, Gruyere Ch eese, Mascarpone and Boursin Filling, Topped with Chives
12

Bals amic Oysters Rockefeller
Baked Oysters, Bacon, Organic Pesto, Mozzarel la Cheese, Balsamic Reduction, Topped with Shaved Parmesan
18

Br ead Service
Your Choice of Honey Wheat or Bavarian Brown Bread Loaf, S erved with Brown Sugar Honey Butter
6

GREENS

Artisan Romai ne Wedge Salad
Romaine Lettuce Wedge, Blue Cheese Dressing, Bacon, Ch erry Tomatoes, Pickled Shallots, Balsamic Reduction, Topped with Fried Leek s
12

Restoration Caprese
Sliced Mozzarella, Tomatoes, Basi l Chiffonade, Balsamic Reduction, Pickled Onions, Served on a Bed of Arugul a Tossed in Sherry Vinaigrette
12

Red Cabbage Pomegranate Salad
Arugula, Red Cabbage, Clementines, Pomegranate Seeds, Toasted Pistac hios, Goat Cheese, Dressed with Pomegranate Molasses Vinaigrette
14

ENTREES

Tuscan Scallops Florentine
Seared Colossal Scallops, Wilted Spinach, Garlic Butter Cream Sauce, Cherry Tomatoes, on a bed of Ma scarpone Polenta, Topped with Crispy Prosciutto and Chives
32

Mu shroom Bourguignon
Mushroom Blend, Mascarpone Polenta, Onion, Garlic, Carrots, Anchovies, Oregano, Red Wine, Served with Sliced Baguette
17< /p>

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

Shrimp Scampi
Fettuccine Pas ta, Shrimp, Cherry Tomatoes and Shallots in a White Wine Compound Butter Cr eam Sauce, Topped with Lemon Zest, Crispy Prosciutto, Leeks and Chives, Ser ved with Sliced French Baguette
24

Garlic Bourbon Tenderloin Ste ak
6oz Sweetheart Tenderloin and Asparagus, Covered in a Garlic Bourbo n Cream Sauce served with a Fire Roasted Tomato Conﬁt and Parmesan Whipped Potatoes, Topped with Fried Leeks
42
Add Shrimp Scampi Skewe r - 8
Top with Butter Poached Lobster - 8

SWEET FI NALES

Tiramisu Dip
Cream Cheese and Mascarpone Blended with Coco a, Served with Ladyﬁngers and Garnished with Confectioner's Sugar
10

Sour Patch Grape Lollipops
Lemon Lime Juiced Grapes, Tossed In Fl avored Jello, Citrus Zest
8

Strawberries & Chocolate
Ro sé Infused Strawberries Tossed in Sugar Mint Chiffonade and Chocolate Sauce , Garnished with Confectioner’s Sugar
11

CONTACT:434-823-1841 DTSTAMP:20260827T072030 DTSTART:20260215T150000 DTEND:20260215T200000 SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR