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 an online reservation for Friday, February 13t
 h.\nAPPETIZERS\nStrawberry Ricotta Bruschetta\nSliced French Baguette, Vani
 lla Whipped Ricotta, Rosé Infused Strawberries, Honey Jalapeño Reduction, S
 erved with a Mint Chiffonade\n9\nLobster Orzo Crostinis\nSliced French Bagu
 ette, Herbed Orzo, Butter Poached Lobster, Topped with Cracked Black Pepper
 , Chives\n19\nSmoked Salmon Canapes\nCucumber Rounds, Mascarpone and Boursi
 n Spread, Cold Smoked Salmon, Garnished with a Dill Sprig and Spanish Papri
 ka\n13\nFrench Onion Stuffed Mushrooms\n Carmelized Onions, Mushrooms, Gruy
 ere Cheese, Mascarpone and Boursin Filling, Topped with Chives\n12\nBalsami
 c Oysters Rockefeller\nBaked Oysters, Bacon, Organic Pesto, Mozzarella Chee
 se, Balsamic Reduction, Topped with Shaved Parmesan\n18\nBread Service\nYou
 r Choice of Honey Wheat or Bavarian Brown Bread Loaf, Served with Brown Sug
 ar Honey Butter\n6\nGREENS\nArtisan Romaine Wedge Salad \nRomaine Lettuce W
 edge, Blue Cheese Dressing, Bacon, Cherry Tomatoes, Pickled Shallots, Balsa
 mic Reduction, Topped with Fried Leeks\n12\nRestoration Caprese \nSliced Mo
 zzarella, Tomatoes, Basil Chiffonade, Balsamic Reduction, Pickled Onions, S
 erved on a Bed of Arugula Tossed in Sherry Vinaigrette \n12\nRed Cabbage Po
 megranate Salad \nArugula, Red Cabbage, Clementines, Pomegranate Seeds, Toa
 sted Pistachios, Goat Cheese, Dressed with Pomegranate Molasses Vinaigrette
 \n14\nENTREES\nTuscan Scallops Florentine\nSeared Colossal Scallops, Wilted
  Spinach, Garlic Butter Cream Sauce, Cherry Tomatoes, on a bed of Mascarpon
 e Polenta, Topped with Crispy Prosciutto and Chives\n32\nMushroom Bourguign
 on\nMushroom Blend, Mascarpone Polenta, Onion, Garlic, Carrots, Anchovies, 
 Oregano, Red Wine, Served with Sliced Baguette\n17\nChicken Alfredo\nFettuc
 cine Pasta, Grilled Chicken, Seared Asparagus, Shaved Parmesan, Fire Roaste
 d Tomato Confit, Green Onion Curls, Served with Sliced French Baguette\n17\n
 Shrimp Scampi\nFettuccine Pasta, Shrimp, Cherry Tomatoes and Shallots in a 
 White Wine Compound Butter Cream Sauce, Topped with Lemon Zest, Crispy Pros
 ciutto, Leeks and Chives, Served with Sliced French Baguette\n24\nGarlic Bo
 urbon Tenderloin Steak\n6oz Sweetheart Tenderloin and Asparagus, Covered in
  a Garlic Bourbon Cream Sauce served with a Fire Roasted Tomato Confit and P
 armesan Whipped Potatoes, Topped with Fried Leeks\n 42\nAdd Shrimp Scampi S
 kewer - 8\nTop with Butter Poached Lobster - 8\nSWEET FINALES\nTiramisu Dip
 \nCream Cheese and Mascarpone Blended with Cocoa, Served with Ladyfingers an
 d Garnished with Confectioner's Sugar\n10\nSour Patch Grape Lollipops\nLemo
 n Lime Juiced Grapes, Tossed In Flavored Jello, Citrus Zest\n8\nStrawberrie
 s & Chocolate\nRosé Infused Strawberries Tossed in Sugar Mint Chiffonad
 e and Chocolate Sauce, Garnished with Confectioner’s Sugar\n11\n
X-ALT-DESC;FMTTYPE=text/html:<p><img src="https://www.oldtrailclub.com/images/Valentines-V2_Dinner-0109.
 jpg" alt="Valentines V2 Dinner 0109" width="896" height="469" /></p><p>Trea
 t your sweetheart to Valentine's dinner at Restoration!&nbsp;</p><p>Call 43
 4-823-1841 or <a href="https://resy.com/cities/crozet-va/venues/restoration
 -restaurant-at-old-trail-golf/events/valentines-day-at-restoration-2026-02-
 13">click here to make an online reservation for Friday, February 13th.</a>
 </p><p>APPETIZERS</p><p>Strawberry Ricotta Bruschetta<br />Sliced French Ba
 guette, Vanilla Whipped Ricotta, Rosé Infused Strawberries, Honey Jalapeño 
 Reduction, Served with a Mint Chiffonade<br />9</p><p>Lobster Orzo Crostini
 s<br />Sliced French Baguette, Herbed Orzo, Butter Poached Lobster, Topped 
 with Cracked Black Pepper, Chives<br />19</p><p>Smoked Salmon Canapes<br />
 Cucumber Rounds, Mascarpone and Boursin Spread, Cold Smoked Salmon, Garnish
 ed with a Dill Sprig and Spanish Paprika<br />13</p><p>French Onion Stuffed
  Mushrooms<br /> Carmelized Onions, Mushrooms, Gruyere Cheese, Mascarpone a
 nd Boursin Filling, Topped with Chives<br />12</p><p>Balsamic Oysters Rocke
 feller<br />Baked Oysters, Bacon, Organic Pesto, Mozzarella Cheese, Balsami
 c Reduction, Topped with Shaved Parmesan<br />18</p><p>Bread Service<br />Y
 our Choice of Honey Wheat or Bavarian Brown Bread Loaf, Served with Brown S
 ugar Honey Butter<br />6</p><p>GREENS</p><p>Artisan Romaine Wedge Salad <br
  />Romaine Lettuce Wedge, Blue Cheese Dressing, Bacon, Cherry Tomatoes, Pic
 kled Shallots, Balsamic Reduction, Topped with Fried Leeks<br />12</p><p>Re
 storation Caprese <br />Sliced Mozzarella, Tomatoes, Basil Chiffonade, Bals
 amic Reduction, Pickled Onions, Served on a Bed of Arugula Tossed in Sherry
  Vinaigrette <br />12</p><p>Red Cabbage Pomegranate Salad <br />Arugula, Re
 d Cabbage, Clementines, Pomegranate Seeds, Toasted Pistachios, Goat Cheese,
  Dressed with Pomegranate Molasses Vinaigrette<br />14</p><p>ENTREES</p><p>
 Tuscan Scallops Florentine<br />Seared Colossal Scallops, Wilted Spinach, G
 arlic Butter Cream Sauce, Cherry Tomatoes, on a bed of Mascarpone Polenta, 
 Topped with Crispy Prosciutto and Chives<br />32</p><p>Mushroom Bourguignon
 <br />Mushroom Blend, Mascarpone Polenta, Onion, Garlic, Carrots, Anchovies
 , Oregano, Red Wine, Served with Sliced Baguette<br />17</p><p>Chicken Alfr
 edo<br />Fettuccine Pasta, Grilled Chicken, Seared Asparagus, Shaved Parmes
 an, Fire Roasted Tomato Confit, Green Onion Curls, Served with Sliced French
  Baguette<br />17</p><p>Shrimp Scampi<br />Fettuccine Pasta, Shrimp, Cherry
  Tomatoes and Shallots in a White Wine Compound Butter Cream Sauce, Topped 
 with Lemon Zest, Crispy Prosciutto, Leeks and Chives, Served with Sliced Fr
 ench Baguette<br />24</p><p>Garlic Bourbon Tenderloin Steak<br />6oz Sweeth
 eart Tenderloin and Asparagus, Covered in a Garlic Bourbon Cream Sauce serv
 ed with a Fire Roasted Tomato Confit and Parmesan Whipped Potatoes, Topped w
 ith Fried Leeks<br /> 42<br /><em>Add Shrimp Scampi Skewer - 8</em><br /><e
 m>Top with Butter Poached Lobster - 8</em></p><p>SWEET FINALES</p><p>Tirami
 su Dip<br />Cream Cheese and Mascarpone Blended with Cocoa, Served with Lad
 yfingers and Garnished with Confectioner's Sugar<br />10</p><p>Sour Patch Gr
 ape Lollipops<br />Lemon Lime Juiced Grapes, Tossed In Flavored Jello, Citr
 us Zest<br />8</p><p>Strawberries &amp; Chocolate<br />Rosé Infused Strawbe
 rries Tossed in Sugar Mint Chiffonade and Chocolate Sauce, Garnished with C
 onfectioner’s Sugar<br />11</p>
CONTACT:434-823-1841
DTSTAMP:20260827T073301
DTSTART:20260213T150000
DTEND:20260213T210000
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR