GARFRERICK'S CAFE
Valentine Dinner Tuesday, February 14, 2017 MENU subject to change SALAD COURSE
Beet of My Heart Salad Roasted Golden and Chioggia beets, walnuts, arugula, blue cheese, orange vinaigrette
or Mixed Green Salad Organic greens, pecans, goat cheese, pears, lemon Dijon vinaigrette SOUP COURSE
Lobster Bisque or Butternut Squash Bisque ENTRÉES
5 oz. Filet Mignon Wood fired filet mignon and house-made steak sauce, garlic smashed potatoes, roasted asparagus spears or
Love Birds — Two Grilled Quail
Two hickory grilled, southern quail with Basmati rice pilaf of butternut squash, kale and apples with a citrus sauce or
Redfish Picatta
Pan seared redfish over angle hair pasta with made-to-order picatta sauce or
Short Ribs Slow cooked boneless beef short ribs, garlic smashed potatoes, roasted asparagus spears
or Diver Scallops 3 pan seared diver scallops over creamed corn with roasted cauliflower, red peppers and sugar snap peas or
Surf & Turf*
One 5 oz filet mignon and one diver scallop as the perfect coming together DESSERTS
Chocolate Cake for Two Rich chocolate cake and drizzle of strawberry and white chocolate sauces
or Cheesecake House-made cheesecake in graham cracker almond crust with fresh strawberries *Add $5