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$95 per person. •. 3 courses
excludes tax & gratuity

Valentine's Day Menu
Appetizers

French Onion Soup
veal bone broth, crouton, Swiss cheese

Arugula and Burrata Salad (gf)
​bayonne ham, strawberries, candied pistachio, champagne vinaigrette

Roasted Butternut Squash Ravioli
brussels sprouts, pine nuts, sage, brown butter

Oysters on the Half Shell (gf)
green apple ginger mignonette sauce, cocktail sauce


 

Entrées

Main Diver Scallops (gf)
lemon & chive risotto, confit fennel, roasted cauliflower, lobster emulsion

Prime New York Steak (gf)
potato puree, bourbon glazed carrots, grilled broccolini, bordelaise sauce


 

Chateaubriand (gf)
potato & leek gratin, local organic roasted cauliflower, bordelaise sauce, horseradish sauce


Vegetable Linguini
local cauliflower, carrots, broccolini, wild mushrooms, tomato


 

Desserts

Flourless Chocolate Cake (gf)
chocolate ice cream, Lillet soaked cherries

Goat Cheese Cheesecake

fresh berries, berry sauce, and streusel

Vanilla Bean Crème Brulee
fresh blackberries and raspberries



 

EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Victor Rosales