Valentine's Day Menu

FRiday, February 13 – Sunday, February 15

Three-course menu

 with wine pairings available
starting at $130 per person

February 13 - 14  •  4 PM – 10 PM
February 15 •  4 PM – 9 PM

Executive Chef Brent Davis  |  Sous Chef Tyler Hunt  | Sous Chef Kevin Surprenant

 

Make your reservation today


Upgrade your Dinner with

 

CAVIAR SERVICE A LA CARTE

Served with warm parmesan gougères, crème fraiche, shallot, chive, egg whites and yolks

Regalis Kaluga Amber $125

Regalis Platinum Osceta $175

 

Three-course menu

Amuse-bouche

chilled crab salad

first course

choose one

APPLE SALAD

Hundred Acre Greens, Poached Honeycrisp Apple, Blakesville’s Brebis Cheese, Pepita Granola, Maple Apple Cider Vinaigrette

harimasa crudo

Citrus Cured, Avocado, Calamansi Verjus, Baby Greens, Pomegranate

Shrimp and Grits

Sautéed Oishii Shrimp, sofrito, heirloom white grits, creole butter sauce, petite greens

hundred acre salad

Cherry tomato, torpedo onion, fennel, sherry-balsamic vinaigrette

Duck dumplings

Maitake Mushrooms, White Shoyu, Duck Consommé, Mint, Garlic Crunch

Lobster Bisque

Sherry reduction, tomato confit, tarragon, preserved lemon

Second Course

choose one

Filet Mignon

Syrah Wine Sauce, Yukon Gold Potato Mousseline, Roasted Romanesco

Add Black Truffles $45

wagyu short rib

Lemongrass Broth, Roasted Maitake Mushroom, RiceCake, Scallions $12 supplemental

norwegian cod

Fingerling Potato Confit, Roasted Romanesco, Parsnip, Trout Roe Beurre Blanc, Watercress

Faroe Island Salmon 

Braised Heirloom Legumes, Hakurei Turnip and Greens, Virginia Ham Broth

mushroom risotto 

Roasted Honeynut Squash, Black Garlic Vinaigrette, Fine Herbes, Pleasant Ridge Reserve

Add Black Truffles $45

Lobster Tail pappardelle 

Fresh Pappardelle Pasta, Herbed Butter Sauce, Lightly Poached Claw Meat

Add Black Truffles $45

add-ons & Sides

Shaved Black Truffle 45
Oven-Roasted Lobster Tail 30
Yukon Gold Potato Purée 10

Roasted Romanesco 10
Sautéed Mushrooms 10

third course

choose one

CHAMPAGNE MOUSSE

Cara Cara Orange gel

Chestnut pavlova

Méringue, Whipped Chantilly, Vanilla Ice Cream, Toasted Chestnut

chocolate dome

Chocolate Mousse and Glaze, Caramel, Spiced Anglaise

passionfruit tartlet

Tropical Fruit, Sable, Passion Fruit Curd

Fresh Sorbet or homemade ice creams