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JASPER’S RICHARDSON INVITES YOU TO JOIN US FOR VALENTINE’S DAY DINNER THURSDAY, FEBRUARY 14TH, AND FRIDAY, FEBRUARY 15TH.  OUR REGULAR MENU WILL BE AVAILABLE FOR LUNCH. 

FOUR COURSE DINNER $75  PER PERSON (5PM – 10PM)

DOES NOT INCLUDE TAX OR GRATUITY

RESERVATIONS ARE REQUIRED.

MENU

JASPER’S FAVORITES

Blue Cheese Potato Chips     9

Steak Gorgonzola Flatbread,  Grilled Tenderloin, Gorgonzola Cheese, Caramelized Onions, Arugula, Balsamic Glaze     15

Crispy Five Spice Calamari, Sweet Chili Vinaigrette    15

Wood Fired Oysters, Garlic Herb Butter, Panko, Parmesan     17

FIRST COURSE

Braised Pork Belly,  Sweet Potato Mash, Chipotle Cranberry Chutney

Hand Stuffed Short Rib Ravioli, Shitake Mushrooms, Roasted Root Vegetable Demi 

Coppa Bruschetta, Grilled Crostini, Walnut, Cream Cheese, Cheddar & Basil Spread, Heirloom Tomatoes, Olive Oil and Lemon juice.

SECOND COURSE

New England Clam Chowder, Chopped Clams, Potatoes, Roasted Corn

Roasted Beet & Goat Cheese Salad, Baby Arugula, Toasted Walnuts, Pomegranate Vinaigrette

Lobster Salad, Frisee, Grape Tomatoes, Avocado, Cucumber, Red Potatoes, Red Onions & Limoncello-Champagne Vinaigrette

THIRD COURSE

Surf and Surf, Grilled Flatiron Steak, Jumbo Shrimp, Sautéed Baby Spinach & Shitake Mushrooms, Four Cheese Polenta Casserole, Pine Nut Sauce

Gemelli Pasta & Frutti di Mare, Shrimp, Clams, Mussels, Lobster Meat, Champagne, Saffron Lobster Cream

Pan Seared HalibutCaramelized Leek Risotto, Petite-Crest, Meyer Lemon Beurre Blanc

Stuffed Veal Chop, Spinach & Fontina Cheese, Parmigiano-Reggiano Polenta, Shitake Mushrooms, Veal Demi-glace

Certified Angus Tenderloin Filet, Roasted Garlic Whippers, Red Wine Butter

CAST IRON SIDES 

Truffle Mac’n Cheese     8                                                                                                  

Grilled Asparagus           8

Mexican Corn                  8

FOURTH COURSE  – CHEF’S DESSERT TRIO

Chocolate Covered Strawberries

White and Dark Chocolate Tiramisu

Mascarpone Red Velvet Cheesecake

RESERVATIONS HERE

Or Call:  214.716.2610