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DINNER MENU WINE LIST
Dinne Menu
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
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