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
Or
Arugala & Endive Salad
Bermuda Triangle / granny smith apple / spiced pecans
Or
Oysters Rockefeller
permod spinach / garlic herb panko crumbs / parmesan
Kobe Beef & Scallops
sauteed spinach / pinot noir sauce / tapenade / crispy potato
Or
Maine Lobster “Thermidor”
Maine lobster / chantrelles / sherry lobster sauce / rainbow carrots / lobster crumbs
Or
Roasted Cornish Game Hen
crispy polenta / fig & balsamic / watercress
Chocolate Mousse
Amaratto cherries / crushed hazelnuts / whipped cream
Or
Bananas Foster Bread Pudding
bruleed banana / brioche / vanilla gelato / bourbon caramel sauce
Or
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
