Valentine's Day Dinner and Dancing

Valentine’s Day
at The Star Barn

With Swing Band Fleur Seule
February 14, 2020

Event Details

Experience a 5 star dinner in the Historic Star Barn, dancing and music by Fleur Seule.

Fleur Seule is Manhattan’s very own 1940s jazz band, that brings the glamour and swinging sounds of the Golden Age of Hollywood to life on stage. Reviving classic chanson, jazz standards, swing music, bossa nova, salsa and more, this young group of old souls brings new life and fresh sounds to some of your favorite tunes, with some playful renditions and intimate moments to let you travel back in time. Led by “The Glamour Girl of Jazz,” Allyson Briggs, this band has been keeping the classics alive in New York City, with sold out crowds at Dizzy’s Club Coca-Cola and a 5 year residency as the house band of Tavern on the Green. You have to experience their performances to believe the range and diverse repertoire they cover: Variety and elegance are at the heart of Fleur Seule. Let “La Rubia de la Salsa” take you back in time!

6 pm: Appetizers in the lower level of The Star Barn

7 pm: Dinner and Dancing in the upper level of The Star Barn

You are invited to bring your own Wine or Beer

***If anyone in your party has any dietary restrictions or allergies, please reply to your confirmation email from Eventbrite with any requests.

Your ticket will be emailed via Eventbrite

Entrance to event is 1 Hollinger Lane, Elizabethtown, PA 17022

Thank you for joining us!

MENU by C&J Catering

APPETIZERS in the lower level of The Star Barn

Artisan Cheese & Cracker Display

Passed Hors D’oeuvres

Braised Beef with charred Onions, soft Polenta and Parmesan on a tasting spoon

Teriyaki Chicken with Wholegrain Rice and garnished with Pickled Red Cabbage

Seared Halloumi, Lemon Emulsion, Crisp Green Leaf and sprinkled with Pepitas (V)

DINNER in the upper level of The Star Barn

Amuse Bouche

Mini Jumbo Lump Crab Tempura served with a Lemongrass Aioli and Crispy Thai Basil

Salad Course

Seared Shrimp with Mixed Baby Greens, Shaved Parmesan and Roasted Tomatoes served with Lemon Vinaigrette

Main Course

A dual plate of Pan-Seared Hudson Valley Boneless Duck Breast finished with a Fig and Aged Port Demi Glace & Seared Tournedos of Beef Tenderloin finished with a New Crop Carrot Sauce

Dutch Carrots glazed with Coconut Sugar and Flat Leaf Parsley

Blistered Cherry Grape and Teardrop Tomatoes with Purple Basil and Cracked Black Pepper

Rosemary-roasted Mini Creamer Potatoes, Virgin Oil and Sea Salt

Sweetheart Dessert

Triple-Dipped Long Stemmed Strawberry infused with Grand Marnier

Frozen White Chocolate and Raspberry Mini Crème Caramel

Petite Chocolate Espresso Gateau with a Hazelnut Ganache

Regular & Decaf Coffee, Hot Tea with Lemon