Second Course of our Valentine's Day Night Out

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Although we shared a romantic, private, curtained booth, the camera's lens was not wide enough to cover the entire scene.

The menu was:

California Salad (Mixed greens, tomatoes, candied pecans and Gorgonzola cheese with housemade raspberry walnut vinaigrette.)

Classic Alpine Cheese Fondue: (Rich, sweet-yet-earthy. Featured Cheeses: Gruyere, Raclette, Fontina
Melted with: White wine, garlic, fresh nutmeg.)

Main Course cooked Coq au Vin: (The classic French tradition of Burgundy wine infused with fresh herbs, spices and mushrooms.)

(Certified Angus Beef® sirloin, Memphis-style dry rub pork, Shrimp, Herb-crusted chicken breast, Teriyaki-marinated sirloin, & Portabella stuffed ravioli)

Dessert was "Flaming Turtle" Chocolate Fondue: (buttery, flambéed. Milk Chocolate melted with Caramel & candied pecans)

Plus a bottle of nice wine for the two of us.
And 4 Martinis for me. No cocktails for hubby.

Nice evening.