Fall in love all over again at Stokesay Castle. Enjoy a romantic dinner with your loved one and celebrate Valentine’s Day with a special fine dining menu in the Lord’s Dining Room & The Knight’s Pub. Both rooms will be transformed into a fine dining atmosphere sure to impress your lucky guest for the evening.

When:
Thursday,
Feb. 14, 2019

5:00pm – 9:00pm

Where:
Stokesay Castle
The Knight’s Pub & The Lord’s Dining Room

Price:
Special
A la Carte

Reservations

Reservations are required. Call 610-375-6100 to make your reservations today!
Dress Attire: Business Casual. Coat and tie are recommended, jeans are not permitted.

 

Menu

Seafood Cocktail
Scallop, lobster, poached jumbo shrimp served with lemon remoulade
15

Pan Crisp Duck Breast
Served with roasted sweet potato, orange sauce, and crispy beets
14

Ahi Tuna Tartare
Ahi garlic tuna, mango, avocado and cucumber with spinach, wasabi aioli and red pepper coulis
14

Portobello Mushroom Ravioli
Pesto chipotle aioli cream, shredded Asiago
12

Lobster Bisque
Creamy bisque of roasted lobster
9

Champagne Scallop Soup
Scallops, cream, and champagne
9

Caprese Salad
Served with prosciutto, sun dried tomato pesto, topped with a lemon oil and balsamic glaze
14

Grilled Caesar Salad
Crisp romaine lettuce, shredded Asiago cheese, fresh croutons,
house made Caesar dressing and finished with white anchovies
10

Wedge Salad
Bacon, onions, apples, and cucumber with blue cheese dressing
12

Seared Scallops
Served on a bed of wilted spinach with roasted red pepper chipotle sauce,
brussel sprouts with bacon jasmine rice pilaf, basil micro greens
38

Surf & Turf
Broiled 8oz filet mignon and 6oz lobster tail with grilled asparagus
and roasted garlic truffle mashed potatoes, house made avocado horsey steak sauce
54

Grilled Ribeye Steak
Served with warm tomato corn salad, fried green tomatoes, garlic mashed potatoes,
house made avocado horsey steak sauce
40

Breast of Chicken
Served with mango salsa, mango cream, asparagus, garlic truffle mashed potato filled onion rings
32

Wild Caught Sea Bass
Pan seared, served with baby carrots on a bed of swiss chard,
lemon caper tomato sauce, crispy leeks
38

Pappardelle Pasta
Egg noodles, caramelized cauliflower, capers, spinach, broccoli, shiitake mushrooms,
Roma tomatoes, white wine, cream vegetable broth, topped with toasted walnuts
36

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.