Chef Derek Ridgeway and his culinary team have made some absolutely sumptuous menu selections for the Bentley’s Grill Valentines Day Dinner on Sunday February 14.

Want to be a Valentines Day hero for your sweetheart?

Here is a tip: Early Reservations fill fast for Valentines Day- so make your reservation as soon as possible. We will be open from 4-10pm on Sunday, February 14.

In addition, to the delicious options featured below- there will also be a 4 Course Wine Dinner available Valentines Day Weekend- Friday thru Sunday evening…..details coming.

Check out some of the menu options available for Valentines Day

Valentines Day Starters Menu

Northwest Seafood Chowder

Bentley’s House Salad Local greens with sun dried tomatoes, grilled onion and honey balsamic vinaigrette

Rogue Valley Blue Cheese Salad Garden greens with blue cheese crumbles, candied spiced Oregon hazelnuts, red onion spirals, grilled pears and tossed in a raspberry vinaigrette

Classic Caesar Salad Crisp romaine hearts, shaved parmesan cheese and roasted garlic croutons tossed in our house made zesty Caesar dressing

Valentines Day Dinner Menu

Small Plates

Dungeness Crab Cakes Served over sesame slaw with pickled ginger and tobiko aioli

Seafood Martini Gulf shrimp, lump crab meat, Oregon bay shrimp with Cajun remoulade and classic cocktail sauce

Clams NW Manila clams in a white wine broth with garlic, lemon and butter

Chicken Spring Rolls Chicken, fresh vegetables and Chinese BBQ sauce in an egg roll wrapper, with sweet chili sauce, hot mustard and Asian slaw

Garlic Shrimp Medium shrimp sautéed scampi style with garlic, lemon and white wine, served with foccacia bread

Entrees

Filet Mignon Center cut tenderloin pan seared, crowned with sauteed forest mushrooms in a red wine demi glace, served with roasted garlic mashed potatoes and seasonal vegetables

Ancho Tri Tip Angus tri tip open fire grilled to order, served over an ancho chili demi glace with roasted garlic mashed potatoes and seasonal vegetables

Artichoke Chicken Open fire grilled breast of chicken topped with a sauce of artichoke hearts, Roma tomatoes,capers, white wine and lemon, served over wild rice pilaf with seasonal vegetables

Rotisserie Chicken Herb rubbed half free range chicken finished with a brandy sage sauce, served over French onion scalloped potatoes with seasonal vegetables

Pork Rack Chop Oven roasted double cut pork chop finished with a spiced apple compote, served with French onion scalloped potatoes and seasonal vegetables

Artichoke and Feta Ravioli Handmade ravioli tossed with artichoke hearts in sauce pomodoro, topped with grilled portabella mushrooms and rich fontina cheese

Grilled Chicken Fettuccine Open fire grilled breast of chicken pieces, broccoli, caramelized leeks, garlic, thyme and sun dried tomatoes tossed with fettuccine in a white wine Alfredo sauce

Scallops & Prawns Brochette Scallop and Prawn skewers served over grilled roasted pepper polenta cakes with a sun dried tomato pesto sauce and grilled asparagus

Oregon Snapper Fresh fillet grilled golden brown and topped with Buffalo style spicy shrimp, served over roasted garlic mashed potatoes with seasonal vegetables

Sea Scallops Grilled Sake Miso marinated eastern sea scallops with cucumber-wakame salad

Valentines Day Special Menu

Small Plates

Sushi Sampler Spicy Ahi tuna roll, Hamachi Nigiri and Unagi rainbow
Oshizushi, served with wasabi and ginger

Wild Mushroom and Brie Flatbread Crispy crust topped with Brie cheese and roasted wild mushrooms finished with truffle oil and arugula

Crab Stuffed Mushrooms Roasted Mushroom Caps filled with Dungeness, rock crab and Boursin cheese

Entrees

Lobster Cioppino Fresh Snapper, Manila clams, crab claws and lobster tail in a rich tomato and pepper infused broth, served with garlic bread

Prime Rib Slow roasted in our hardwood smoker, 10 oz cut carved to order and served with roasted garlic mashed potatoes, winter vegetables, natural rosemary jus and horseradish creme

Wild Boar Saltimbocca Boar loin wrapped with prosciutto and sage, finished with Fontina cheese and a red wine caper sauce , served with Manchego soft polenta and winter vegetables

Chicken Oscar Pan roasted breast of chicken crowned with fresh asparagus and Alaskan red crab, finished with sauce Béarnaise, served over wild rice pilaf

Steelhead Grilled Steelhead fillet topped with warm Oregon white truffled crab and arugula salad and served with wild rice pilaf

Prawns Grilled Gulf Prawns served with lobster and fennel risotto and finished with blood orange gastrique and grilled asparagus

Lamb Shank Lamb shank rubbed with our special blend of spices, slowly braised with Pinot Noir, lamb stock, tomatoes and ginger, served over roasted garlic mashed potatoes and winter vegetables

Individual Champagnes

Freixenet Cordon Negro 187ml

Mumm Brut Prestige 187ml

Moet & Chandon Brut Imperial 187ml

Kir Royale Champagne with Chambord Liqueur

Grand Mimosa Champagne with Grand Marnier

We will also be offering a Prix Fixe Menu Option