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Valentines Day 

4 Course Dinner

$95 per person


First Course

Wagyu Beef Carpaccio

Polenta cake | Horseradish creme fraiche | fried capers


Tuna Tartare

Soy sauce | ponzu | chives | sterling caviar

Butternut squash Cigars
Maple bourbon glaze | parmesan | herbs

Second Course

Lobster Bisque
Garlic croutons | creme fraiche

Arugula and Spinach Salad

Pomegranate | blood orange | pickled fennel | golden balsamic vinaigrette

 bleu cheese | shaved almonds

Third Course

9 oz filet mignon

Black garlic mashed potatoes | broccolini | truffle demi glace | shiitake mushrooms

10 oz North Atlantic Lobster Tail

Potato pave | broccolini | clarified butter | gruyere and thyme bechamel

Double Cut Niman Ranch Pork Chop

Butternut squash puree | fingerling potatoes | fried brussel sprouts

wild mushroom and marsalacream sauce

Duck Two Ways

Duck confit | seared duck breast | parsnip puree | rainbow carrots

cherry and port wine glaze |pea tendrils | fried leeks

Kabocha Squash Risotto
Sage | gruyere | parmesan | herbs | kale


Fourth Course

Chocolate Tart

Strawberry White Chocolate Cheesecake

Pomegranate Sparkling Tres Leches Cake

Corkage fee 20   Split plate charge 7    Outside dessert fee 2.50 per person    

20% Gratuity for parties 12 or larger

 Executive Chef Rebecca Pasqual  

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