COME JOIN US WITH YOUR VALENTINE FOR A SPECIAL ODBC VALENTINE DAY DINNER
The Tap Room operations, with the assistance from the Social Committee, invite you to join us in the Tap Room on Thursday, February 14th for a Valentine’s Day three-course prix-fixe dinner menu for two. See below for the menu.
The cost for this fabulous three-course prix-fixe dinner is priced at $75.00 per couple (taxes & gratuity extra), which includes a bottle of Champagne, rose and fresh strawberries.
In addition, the ladies will be receiving red roses and a violinist will serenade you throughout your dinner.
Reservations are required for the Tap Room dining seating. We will only serve the Valentine’s Day three-course prix-fixe dinner menu for two in the dining room area. No other menu options will be available.
The Tap Room is set up with tables of 4 or 6, so please bring along a couple of friends! Please note any additional couple(s) at your table when making reservations.
Reservations can be made now thru February 11th with the bartender or please call the Tap Room Bar at (703) 836-1900 (extension 3) and speak with the Bartender. Please do not leave a voice mail.
Available seating’s: (We will have extra sittings at all tables.)
-5:30 to 7:30 (we will have an additional reservation for your table at 7:30)
-6:00 to 8:00 (we will have an additional reservation for your table at 8:00)
-6:30 to 8:30 (we will have an additional reservation for your table at 8:30)
-7:30
-8:00
-8:30
PLEASE NOTE: A reduced menu will be offered at the bar; no reservations needed at the bar.
Valentine’s Day Dinner Menu for February 14th
First Course:
-Atlantic Smoked Salmon on toast points, fresh dill, shallots & crème fraiche, or
-Red Beets & fresh Goat Cheese, on a bed of mixed greens & vinaigrette, or
-Fresh Baked Oysters Rockefeller, Spinach, Parmesan cheese, & cream.
Second Course:
-Fresh Pan Seared Sea Scallops on a bed of leeks confit and crispy lardons (bacon cubes) or
-1/2 Rack of Lamb au jus with fresh Rosemary and baby turnips, or
-Duo of Beef Filet Medallions with two sauces (Bordelaise and Peppercorn) with crispy Yukon Wedges.
Third Course:
Sample of desserts for two: Vanilla Crème Brulee, Chocolate Brownie, Fresh Strawberries and cream.
Social Committee Contacts:
Ralph Wallace & Dee Beresford
