VALENTINE’S DAY MENU
$165.00 per person
$80 optional wine pairing
a series of amuse bouches
parmesan doughnut with black truffle and balsamic
sea urchin & nori canoli, kashihikara rice, black vinegar, ginger
tuna & beet tartlet, horseradish, dill, smoked trout roe
~ optional course ~
white sturgeon caviar course
smoked sablefish, grilled spinach, shiro dashi butter
$20 per person - entire table participation required
~
hiramasa crudo, blood orange & yuzu ponzu, cilantro, makrut lime
smoked beef carpaccio, sweet mustard, caramelized onion consommé, sourdough
king crab, pozole consomme, radish, avocado, fingerlime
leek & black truffle veloute, delice be bourgogne, popcorn, brioche
~
grilled lobster chawanmushi, potato, fennel, bouillabaisse
bbq’d sablefish, smoked apple cider butter, cabbage, trout roe
grilled pork rib, lemongrass caramel, baby carrot, cilantro
crispy cream cheese gnudi, celery root, belper knolle, salted black pepper
~
grilled beef shortrib, black garlic, potato & crab canoli, dill, smoked beef fat bearnaise
dry aged rohan duck, malted sunchoke, huckleberry & duck confit pithivier
crispy skin black bass, escarole, calabrian chile, herbed pil pil, sourdough
black truffle & potato scarpinocc, lamb bacon, scallion, sour cream & onion potato crumb
~
intermezzo
yellow chartreuse sorbet, winter citrus & candied spruce
~
chocolate pavlova, jivara milk chocolate, salted licorice & bergamot
toasted buckwheat namelaka, burnt honey, preserved gooseberry & tonka bean
white sesame mont blanc, miso butterscotch, salted maple & caramelizd banana
caramelized tarte anglaise, toasted bayleaf, tangerine & vanilla bean
~
a trio of mignardises
executive chef andrew zimmerman
chef de cuisine kyle cottle ~ sous chefs brian daley & jayme cannava
pastry chef erin kobler ~ pastry sous chef melissa santiago
wine director jake bennie