It’s coming up soon. Our February tradition that sends us all running to buy cards, flowers and candy and professing our love for our lovers. It’s fun and sweet and best enjoyed with a great meal. But what is the history behind Valentine’s day? As with most long standing rituals there is a bizarre story that was the seed of this day. It was once called Lupercalia and though there are certainly links to love and marriage the resemblance to our modern day version ends there.
“In ancient Roman times members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility. They would then take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, According to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage. History.com
At the Millstone we will do something a little more down to earth and a lot more civilized. There will be great wine, beautiful ambiance and another out of this world set menu to enjoy. We hope you’ll join us and raise a glass to Love!
To make a reservation please call (902)461-8053 or email joanne@millstonepublichouse.com
Valentine’s Day Set Menu
Appetizers
Arugula Salad
Baby arugula tossed with thinly sliced red onion, oranges, grilled shrimp, goat cheese
and a raspberry balsamic dressing
Roasted Red Pepper Soup
Roasted Red Bell Pepper and Roast Garlic Soup
Calamari
Flash fried Baby Squid tossed in spicy Tomato Sauce
Entrees
Pork Tenderloin
Bacon wrapped Pork Tenderloin accented with a blackberry port sauce, served with
garlic mashed potatoes and vegetables
Chicken Wellington
Chicken Breast covered with mushroom paste and wrapped in puff pastry, accented with a porcini
demi-glace served with garlic mashed potatoes and vegetables.
Seafood Risotto
Aborro Rice simmered with lobster, shrimp, scallops and mussels accented with tarragon cream
Dessert
A trio of desserts
$38 per person
