Valentines Day 2012

First and foremost I want to thank all of the first time diners and the returning diners that came to The Lodge for this Valentines Day. Here are a few pictures for the people who missed out and I will be posting recipes shortly.

House cured pork belly with a white bean stew, fried purple kale, and pickled fennel.

Roma tomato "tart tatin" on a pine nut and rosemary crust with shaved manchego and a lime creme.

Treviso salad with grilled pears, fig balsamic, smokey blue cheese, and brown butter vinaigrette.

Pheasant duo; Confit thigh with pan seared yukon potatoes, and carrot demi; Roasted pheasant breast with buttered baby carrots, and rutabaga

Chocolate Pot de Creme, candied orange, and vanilla cream.