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