Love is in the air this February at Poppy Hill and we will be open for dinner service Friday, Saturday and Sunday! We will be celebrating with a special 3 course chef’s menu and brunch specials as well as champagne and cocktail specials all weekend.

Valentine’s Day Weekend Hours:

Friday February 11th: Dinner 5-10pm
Saturday February 12th: Dinner 5-10pm
Sunday February 13th: Brunch 11-2; Dinner 5-9pm
Monday February 14th: Dinner 5-9pm
(Closed Tuesday 2/15)

Come on in and warm up with our delicious specials this Valentine’s Day – reservations strongly recommended. Please call (540) 373-2035 to secure your table today!

3 Course Chef’s Dinner Menu
(Available Friday February 11 – Monday February 14)
$39.95 per person (excludes tax & grats)

1st course – Your choice of starter:

Mixed organic greens with crispy bacon, fresh tomato, gorgonzola and homemad
chive buttermilk dressing.

Homemade seafood sausage with accompanied by a traditional beurre blanc sauce

Mushroom galette of sautéed button mushrooms, homemade boursin style cheese, shallot, drizzled with reduced balsamic and served in a flakey cream cheese pastry shell

2nd course – Your choice of entrée:

Braised short ribs in our homemade Chianti & blueberry BBQ sauce; homemade fluffy gnocchi and our fresh vegetable of the day.

Rosemary & garlic brined roasted quail; with roasted root vegetable medley and herbed polenta.

Pan roasted salmon; Mediterranean olive pesto; with shrimp risotto and fresh
vegetable of the day.

3rd course – Your choice of dessert:

Assorted Cannolis

Anjou pears poached in red wine with spiced abborio rice pudding

Profiteroles with chocolate hazelnut gelato and finished with a chocolate drizzle

SWEETHEART BRUNCH SUNDAY FEBRAURY 13th

“You Pick Two” Special - $19.95/per person (excludes tax & grats)
First, select the two courses you would like to enjoy – then, choose one item from within each course.

1st course – Your choice of starter:

Poppy parfait of organic vanilla yogurt, berries and granola

House salad of mixed greens with tomatoes, red onions, carrots, candied pecans and housemade lemon poppy dressing and a goat cheese crouton

Tomato basil bisque

Mushroom galette of sautéed button mushrooms, homemade boursin style cheese, shallot, drizzled with reduced balsamic and served in a flakey cream cheese pastry shell

2nd course – Your choice of entrée:

Chesapeake Benedict with jumbo lump crab meat, traditional Hollandaise; served with lemon poppy dressed organic greens

Thick cut French toast with cinnamon butter and maple syrup

Crepes with roasted chicken, asparagus, sun dried tomatoes and creamy Mornay sauce; served with lemon poppy dressed organic greens

Pan roasted tilapia wrapped in proscuitto and finished with balsamic reduction; served with shrimp risotto; and accompanied by our fresh vegetable of the day.

3rd course – Your choice of dessert:

Assorted cannolis

Profiteroles with chocolate hazelnut gelato and finished with a chocolate drizzle