Our candlelit dinner offers a salad, main course and dessert with coffee or tea.
Each night we offer several choices of fish, poultry and meat entrées. Our soups, salad dressings and sauces are made fresh daily in the kitchen. A variety of delicious desserts are also available.
To Make a Reservation (accepted up until 5 p.m. that day) call 284–495–9888 or VHF Ch.16
Ingredients: 6 T. unsalted butter, 1 lg. onion: finely chopped, ¼ C. fresh ginger, finely chopped, 3 cloves garlic, chopped, 7 cups chicken stock, Snipped fresh chives and chopped, 1 C. dry white wine, 1 ½ lbs. carrots: chopped into ½ inch pieces, 2 T. fresh lemon juice, pinch of curry powder, salt and pepper, fresh parsley
Preparation: Melt butter over medium heat and sauté onion, garlic and ginger until soft and aromatic. Add chicken stock, wine and carrots. Bring to a boil then reduce temperature and simmer uncovered for approximately 45 minutes until carrots are tender. Let cool slightly and puree until silky smooth and season with lemon juice, salt and pepper. Can be chilled at this point for serving later hot or cold. Garnish with chives and parsley. Serve 4 to 6.