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DINNER MENUÂ Â Â Â Â Â Â WINE LIST
Dinne Menu
Valentine's Day Menu
$125 per person, excludes tax and gratuity
Appetizers
French Onion Soup​
veal bone & beef oxtail broth, croutons, Swiss cheese
Roasted Beet & Burrata Salad (gf)
​blood orange, toasted almonds, avocado, champagne vinaigrette​
Steak Tartare Classique
Hand-cut beef, quail egg, capers, cornichons, Dijon, grilled toasts
Escargots a la Bourguignonne
garlic & herb butter, toasts
Sea of Cortez Shrimp Cocktail (gf)
house cocktail sauce
Entrées
Main Diver Scallops & Lobster Risotto(gf)
saffron buerre blanc, lemon, herbs, lobster emulsion
Prime New York Steak (gf)
sauce bordelaise, pommes puree, baby broccoli
Rack of Lamb (gf)
Potato gratin, baby carrots, cipollin onions, braised kale, reduction sauce, pistachio chimichurri
Maple Leaf Duck a l'Orange (gf)​
fingerling potatoes, leeks, baby carrots, spinach, sauce l'orange
Valentine Pasta
fresh fusilli, peas, artichoke, asparagus, creamy pesto, cherry tomato, ricotta salata
Desserts
Flourless Chocolate Cake (gf)
chocolate ice cream, brandied 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 Francisco Chavez
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