Prelude to Valentine’s Day
February 11 | open reservations | $75
Join us for a special four-course, wine-paired dinner that is sure to delight the senses. We will explore foods coveted for their great libidinal powers by the ancient Greeks, Romans and Europeans as well as food and drink exalted as romantic gifts because of their rarity and luxury.
Some of the celebrated ingredients will include: pomegranate, honey, artichoke, fig, basil, rosemary, saffron, chocolate, beet, pine nut, asparagus, rose, truffle, and caviar d’escargot. The menu will feature a filet mignon with béarnaise and will also include a decadent, yet delicate chocolate rose dessert.
Reservations are open for this special dinner between 5-9pm.
Make your reservation at our website.
Menu
Amuse-Bouche
’13 Suriol Cava Reserva Brut Nature Rosat
Alt Penedès, Spain
Salmon Tartare
meyer lemon | caper berry
One
’17 Domaine Bernard Moreau Chardonnay
Bourgogne, France
Roasted Beet Salad
chive | goat cheese | fig | micro greens
pistachio | saba
Two
’16 Paul Achs ‘Lust & Leben’ Red Blend
Burgenland, Austria
Butter Poached Shrimp Risotto
basil | pine nut | asparagus
pecorino romano | celery root
Three
’13 Domaine de la Terre Rouge ‘Les Côtes de L’Ouest’ Syrah—California
Filet Mignon
béarnaise compound butter
russets | mushroom | chard
Four
Red Velvet Indulgence
cacao | caramel | mascarpone
rosewater | pecan | fleur de sel