Executive Chef Nick Wirth 

Three-course menu - $95.00/person, plus tax and gratuity

 WINE PAIRINGS

Sommelier Selection. . . 65.00 

Extended Holiday Weekend Hours

Friday, February 12  •  5 - 9 PM
Saturday, February 13  •  5 - 9 PM
Sunday, February 14  •  5 - 9 PM

Make your reservation today

CELEBRATing Valentine'S Day AT HOME?

The team at Bacchus has created a special prepare-at-home meal kit available for curbside pickup.
Three-course menu - $65/person

VIEW MENU

three-course menu

$95 per person, plus tax and gratuity
available Friday, Saturday, and Sunday

first course

choose one

Shellfish Bisque

Sautéed shrimp, tomato confit, tarragon oil, micro tarragon

Spinach-Ricotta Ravioli

Sauteed mushrooms, black truffle beurre fondue, aged parmesan

 Add shaved black truffles $30

Seared foie Gras

Parsnip mousseline, poached apples, pomegranate caramel, crispy parsnips

Nashville fried oysters

Creamy grits, bread and butter pickles, cured peppercorn dressing

second course

choose one

Dry aged NY Strip steak

Duck fat potato cake, spinach cream, espresso steak sauce

Surf and Turf

8oz filet and scallops, cauliflower potato puree, broccolini, red wine butter sauce
$10 supplemental

Roasted guinea hen

Mushroom stuffing, honey glazed carrots, foie gras velouté, port wine reduction

Sauteed Scottish salmon

Grilled marinated rapini, crispy farinata, romesco sauce

third course

choose one

German Chocolate- Pecan cream

Chocolate mousse, whipped coconut, candied pecan

Butterscotch pot de crème

Whipped mascarpone, candied lemon, spiced walnuts

Door county cherry cheesecake

Poached cherries, malted chocolate sauce, chocolate streusel

Tripple chocolate raspberry mousse cake

Raspberry coulis, chocolate pearls


Menu subject to change based on availability of ingredients.

The health of our employees and guests is our top priority. 
A $4 per person health & safety surcharge will be added to support our safety protocols. If you would like it removed, simply ask