Valentine’s Day

Monday, February 14 | 5-9pm

$95 (tasting menu) + $38 (wine pairings) + tax + 20% gratuity

Amuse-Bouche

Yukon Tots + Caviar + Cultured Butter

Bruno Michele “Assemblage” ’NV + CHARDONNAY/PINOT MEUNIER + Champagne, France (3oz)

Starters

(choice of one)

Crudo + roasted pineapple, coconut, tapioca, thai basil

Dom Marteau “Lulu” ‘19 + SAUVIGNON BLANC + Loire, France (3oz)

 Scallop St Jacque + béchamel, vadouvan,

*Mary Taylor ‘20 + CHENIN BLANC + Loire, France (3oz)

Chilled Leek Salad + blue cheese dressing, guanciale, pickled apple, garlic breadcrumbs

*Weingut Schmitt “Weiss” ‘20 + SHEUREBE/WEISSBURGUNDER+ + Rheinhessen, Germany (3oz)

Duck Confit + kumquat marmalade, creamed cabbage, purple sauerkraut

Christina “Skin Contact” ’20 + CHARDONNAY + Austria (3oz)

Heirloom Carrot Soup + whipped feta, pomegranate agrodulce, apple chips

Ferdinand ‘18 + ALBARINO + California (3oz)

Intermezzo

Whipped Ricotta + Honey Comb + Salt Roasted Pears

Mains

(choice of one)

Bacon Wrapped Pork Tenderloin + sweet potato + pecans, lacinato kale

Raul Perez “Ultreia” ’18 + MENCIA + Bierzo, Spain (5oz)

Braised Short Ribs + lobster arancini, roasted mushroom, pear agrodolce

Lapastolle “Alexandre” ‘19+ CABERNET/SYRAH/CABERNET FRANC + Apalta, Chile (5oz)

Pan Seared Scallops + vadouvan crumble, bok choy, parsnip puree

Pence “Estate” ’18 + CHARDONNAY + Santa Rita Hills, Ca (5oz)

Root Vegetable Wellington + mushroom duxelle, cabbage, truffled vegetable jus

Stolpman “Crunchy Roastie” ’20 +SYRAH +Paso Robles, CA (5oz)

Dessert

(family style for the table)

Bread Pudding + Bonton sauce, candied pecans, whipped cream

Chocolate Covered Strawberries

Meyer Lemon Pavlova + lemon curd, merengue, olive oil cake, toasted milk crumb

Claque Pepin “Brut” + CIDER +Normandy, France (5oz)