REHEATING INSTRUCTIONS

Preheat oven to 350°

Cover beef, crab cakes and vegetables with foil and heat for 15-20 minutes. Potatoes may take a few minutes longer. The beef, which has been precooked to rare using the sous vide method, should be at a perfect medium at 20 minutes. If you prefer medium-rare, check it at 15 minutes. Slip the bread boule into the oven for the last 5-10 minutes.

While those are heating up, enjoy the charcuterie board.

Final touches

- cover the the bread pudding with foil and put into the turned-off oven to warm through while you enjoy dinner

- dress your salad with the pomegranate vinaigrette

- top the crab cakes with remoulade

- serve your loved one and yourself, dig in and enjoy!

Luxuriate in an intimate dinner for two with this menu from Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell, featuring delicious dishes guaranteed to ignite a spark or two, with aphrodisiacs in every one.

Ouita’s Hand Chosen Charcuterie — Select cured meats, cheeses and accoutrements

Winter Salad — Belgian endive, Bibb lettuce, hearts of palm, pomegranate seeds, orange supremes, sugared pecans, pomegranate vinaigrette

Midway Bakery Boule for Two — Aged balsamic, extra-virgin olive oil

Surf & Turf

Ky Proud Bistro Filet Maitre ‘d — Tender terres major cut from Harrison Custom Butcher Shop with herbed butter and demi-glace

Lump Crab Cake — Our famous Remoulade sauce

Creamy Potato Gratin and Roasted Broccolini

Chocolate Bread Pudding — With chocolate bourbon sauce

Chocolate Kissed Strawberries