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Enjoy a wonderful evening at J's Hosted by Sous Chef Keith Desjardins and Executive Chef Steven Sprague
Wednesday, February 22nd
and Thursday February 23rd - $30.00 per person plus tax & tip
First
Course
Gourmet Grilled Cheese
Smith’s Havarti, Pecan Wood Smoked Bacon, Concord Brioche
Served with a 4 ounce glass of Chardonnay
Second Course
Tomato Basil Soup
White Truffle Aioli
Served with a 4
ounce glass of Renaissance
ThirdCourse
Chicken Fried Steak
Angus Beef Top Sirloin, Country Gravy, Virginia Grits
Served with a 4 ounce glass of Blueberry Merlot
Dessert Course
Bolton Apple Crisp
Ginger Caramel, Vanilla Ice Cream, Hard Whipped Cream
Served with a 3
once glass of
Peach Dessert wine
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