Executive Chef Paul French is in a romantic mood. Using locally-sourced ingredients to inspire dishes like Coriander-Crusted Pork Belly, pan seared sea scallops, roasted winter squash soup, steamed trout and mussels, Richardson Farms chicken, and fire-roasted vegetable enchiladas. Finish with a decadent Chocolate Mousse Pavé and Salted Caramel Popcorn; Blood Orange Tart with Basil Macaroon and Candied Ginger; or Sweet Grass Dairy’s Green Hill Cheese and Rose Gelée. Thu., Feb. 14, 5:30pm (2013). $49.