Special Events

Valentines Email

 Celebrate your Valentine at Lily’s Bistro! 
We’re offering a special 5 course prix fixe menu with reservations from 5 -10pm.

Call 937-723-7637
$54 per person + tax and tip

Celebrate your Valentine at Lily’s Bistro!

We’re offering a special 5 course prix fixe menu with reservations from 5 -10pm.

Call 937-723-7637
$54 per person + tax and tip

Here’s the full menu:

1st course amuse
·goat cheese panna cotta with pomegranate gastrique and candied pistachio

2nd course (choose one)
·Frisée with pecan brittle dust, housemade ricotta, fresh blood orange, and chili honey vinaigrette
·Rustic warm borscht with housemade dill creme fraiche
·Roasted bone marrow with maple bacon jam, crostini, and cranberry balsamic reduction
3rd course (choose one)
·Scallops over beet risotto with fresh herb chimichurri
·Tricolor carrots and parsnip puree with plum wine reduction
·Pork belly with mole and roasted poblano sauce

4th course (choose one)
·Halibut dusted with blue corn and served with chanterelle mushrooms and romenesco
·Butternut squash and wild rice hash with gremolata
·Lamb loin with raspberry-serrano compote and savory rosemary bread pudding
5th course (choose one)
·Layered chocolate malted milk ball cheesecake with whipped cream
·’Carrot cake’ ice cream: cream cheese ice cream with kracken rum soaked golden raisins and julienne fresh carrot

Executive Chef Jansen Trotman, Sous Chef James McBride

Call 937-723-7637
$54 per person + tax and tip

1st course amuse
·goat cheese panna cotta with pomegranate gastrique and candied pistachio

2nd course (choose one)
·Frisée with pecan brittle dust, housemade ricotta, fresh
blood orange, and chili honey vinaigrette
·Rustic warm borscht with housemade dill creme fraiche
·Roasted bone marrow with maple bacon jam, crostini, and cranberry balsamic reduction
3rd course (choose one)
·Scallops over beet risotto with fresh herb chimichurri
·Tricolor carrots and parsnip puree with plum wine reduction
·Pork belly with mole and roasted poblano sauce

4th course (choose one)
·Halibut dusted with blue corn and served with chanterelle mushrooms and romenesco
·Butternut squash and wild rice hash with gremolata
·Lamb loin with raspberry-serrano compote and savory rosemary bread pudding
5th course (choose one)
·Layered chocolate malted milk ball cheesecake with whipped cream
·’Carrot cake’ ice cream: cream cheese ice cream with kracken
rum soaked golden raisins and julienne fresh carrot

Executive Chef Jansen Trotman, Sous Chef James McBride

Call 937-723-7637
$54 per person + tax and tip