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Valentines Day 2018
Wednesday, February 14, 2018
1st Course
choice of

Fresh Pear Salad, butternut squash, pomegranate seeds, goat cheese, pecans, cider-honey vinaigrette
or
Puree of Mushroom & Chestnut Soup, creme fraiche, chives, brussels sprout leaves
or
Fried Oysters in Bibb Lettuce Cups, yuzu-sambal tartar sauce, mint, shiso
or
Gioia Burrata with Marinated Tomatoes, herb pesto, castelvetrano olives, grilled focaccia
~
2nd Course
choice of

Fermin 4 year Jamon Iberico de Bellota, red wine figs, honeyed wanuts, crispy ciabatta,
vermont creamery butter
or
Sweet Pea Ravioli, braised aspen ridge short rib, meyer lemon cream sauce, anchovy breadcrumbs
or
Grilled Asparagus, roasted tomato vinaigrette, sweet peppers, wild baby arugula, shaved asiago
or
Confit Goose Dumplings, house chili sauce, sesame ponzu, chopped peanuts, scallions
2013 Edi Kante Malvasia (IT)
3rd Course
choice of

Duck Bolognese, fettuccine, tomato sauce, nutmeg, fennel pollen, pecorino romano
or
Spicy Glazed Black Tiger Shrimp, creamy roasted garlic polenta, chorizo pomplano, teeny cilantro
or
Seared Blue Nose Bass, tom yum broth, baby bok choy, shiitake mushrooms, thai basil, pickled red onion
or
Grilled 22 oz Dry Aged Bone-In New York Steak for Two, red wine demi, horseradish sour cream, yukon gold mashed potatoes, thyme & rosemary blue lake beans
$15 supplement

Vegetarian & Vegan options also available.
` 2015 Paydirt Going for Broke (CA)
Dessert
choice of

Vanilla Bean Panna Cotta, mixed berry compote, toasted coconut crumble
or
Profiterole with Chocolate Almond Praline Ice Cream, creme anglaise, whipped creme fraiche
or
Sticky Toffee Pudding, brown butter toffee sauce, vanilla ice cream
or
Sorbet Duo, chocolate & raspberry
`2016 Quady Orange Muscat Essencia (CA)
Sommelier: Marilyn Snee
Executive Chef: Maiki Le