Valentine’s Day 2019

Valentine’s Day

Thursday, February 14, 2019

Chef’s Three Course Menu

Bacon Wrapped Dates with Fontina

Classic Lobster Bisque
butter poached claw / smoked paprika / chives


Arugala & Endive Salad
Bermuda Triangle / granny smith apple / spiced pecans


Oysters Rockefeller
permod spinach / garlic herb panko crumbs / parmesan

Kobe Beef & Scallops
sauteed spinach / pinot noir sauce / tapenade / crispy potato


Maine Lobster “Thermidor”
Maine lobster / chantrelles / sherry lobster sauce / rainbow carrots / lobster crumbs


Roasted Cornish Game Hen
crispy polenta / fig & balsamic / watercress

Chocolate Mousse
Amaratto cherries / crushed hazelnuts / whipped cream


Bananas Foster Bread Pudding
bruleed banana / brioche / vanilla gelato / bourbon caramel sauce


Blood Orange Sorbet
pistachio cardamom crumble / huckleberries

No Substitutions Please

Vegetarian Menu Available Upon Request

5pm – 10pm – $95 per person / optional wine paring $45 per person
(Not including tax, additional beverages or gratuity)

please note that happy hour is not offered on this day

credit cards are required for all reservations / 24 hour cancellation notice or $100 cancellation fee charged to card

Executive Chef: Jason Yeafoli / Wine Director: Tony Rodriguez / Restaurant Manager: Tatiana Shands-Ballas