TO STARTFried Calamari with Spicy Red Sauce

Artichokes Francaise with Garlic CreamFresh Burrata with Olive Oil Cured Tomatoes and Castlevetrano Olives, Ciabatta Crostini

Jumbo Shrimp Cocktail with Cocktail Sauce

SALADSR omance S a l ad

Rose Petals, Fried Leeks, Goat Cheese Croutons, White Balsamic Vinaigrette, Over a Bed of Baby Lettuces

Sw ee thear t S a l adHeart of Palm, Grilled Artichokes, Dried Cherries, Red Wine Poached Pears, Champaign Vinaigrette

Iceb e rg Wedg eCrumbled Blue Cheese, Crumbled Bacon, Diced Tomatoes, Baby Iceberg Wedge,

House Made Italian Style Blue Cheese Dressing

ENTRÉES8 oz . F i l e t Mig non

Garlic Smashed Potatoes, Mushroom Demi Glace Roasted Fresh Asparagus And Baby Carrots

C hi cke n Mi l anes ePanko Crusted and Topped with Arugula Salad, Roasted Fingerling Potatoes

Crab and Shr imp Stu f f ed D ov e r S o l eServed with Romano Risotto

But te r nut S qu a sh R av i o l iSage Cream Sauce, Roasted Butternut Squash, Rana Pasta Pillows

UPGRADES6 oz. lobster tail with drawn butter / $20

Steak Sauces / Cracked Blue, Au Poivre, Bernaise / $5 eachChateaubriand For Two / Served With Whipped Duchess Potatoes / Roasted Asparagus And Baby Carrots

Comes With Choice Of Two Appetizers And Two Salads / $40

SWEETSO ne s e l e c t i on p e r coup l e

House Made Chocolate Covered StrawberriesCronut for Two

Tableside Bananas Foster

VALENTINES DAYwith

$60PER PERSON

WEDNESDAY 2/14THURSDAY 2/15 FRIDAY 2/16

RESERVATIONS:Call (518) 374-7262

Reserve online yelp.com/biz/the-lounge-at-the-glen-sanders-scotia