Valentine’s Dinner


First Course

Young Spinach Salad, Aged Goat Cheese, Pickled Red Pearl Onions, Medjool Dates, Almond-Cocoa Nib Brittle, Vin Cotto Vinaigrette

Roasted Carrot & Red Pepper Bisque, Everything Spice Buttermilk Cracker, Chipotle Crème Fraiche, Herb Salad


Lightly Grilled Flat Iron Steak, Garlic-Truffle Butter, Red Wine Onion Jam

Note:(This steak will be cooked sous vide to medium rare.   It will need to be seared for best enjoyment.)

Baked Halibut, Truffled Bread Crumbs, Dijonaise-Dill Sauce

Ginger-Coconut Madras Curry, Cauliflower, Bok Choi, Shitake Mushrooms, Cippolini Onions, Broccoli Rabe, Almond-Currant-Basil Cous Cous


Potato & Celery Root Gratin, Candied Scarlet Turnips, Greens & Grains, Mushroom Flan


Saffron Tapioca, Strawberries, Raspberries, Blackberries, Toasted Pistachios, Champagne-Honey Madeleines

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First course add on

Three International Cheeses(15), nuts, honey, quince paste, walnut-cranberry bread

Double Thick Grilled Early Spring Bacon(14), charred onion and red raisin marmalade, frisee, pickled vegetable gardinere

Burrata Cheese(18), arugula-pine nut pesto, Strawberry preserve, multigrain crostini

Entrée add on

King Crab(24) – hot or cold this crab is delicious

Dessert add on

Baked Molten Lava Cake for 2(18), vanilla-honey-thyme crème anglaise, assorted macerated berries

Four Piece Hand Made Chocolates(15), Passion fruit caramel and Milk chocolate, ginger ganache


First Course

Young Spinach Salad, Roasted Carrot & Red Pepper Bisque


Flat Iron Steak, Baked Halibut, Ginger-Coconut Madras Curry


Thursday, Friday, Saturday