Valentine’s Menu
Amuse Bouche’
Chef’s Selection

Salad
Miso Honey Salad-asian vegetables, edamame, blanched almonds, hearts of romaine tossed in a miso honey vinaigrette
~Eberle, Viogner, Paso Robles

Appetizer
Pasta Gnocci-potato dumplings served in an artichoke cream with mushrooms and prosciutto
~La Velle, Pinot Noir, Oregon

Entrée
Valentine Surf and Turf-petite filet mignon with a cabernet sauce, lobster tail, steamed asparagus, herb roasted fingerling potatoes
(cooked medium rare unless otherwise specified)
~”The Crush”, Cabernet Sauvignon/Merlot, Dry Creek Valley

Dessert
Chocolate 3 way-milk chocolate dipped strawberry, dark chocolate brownie with passion fruit semi freddo and candied edible orchid, triple thick white chocolate and peppermint milk shake with peppermint whipped cream
~Robert Hall, Vintage Port 2005

Dinner & Champagne Toast $65 per person.
Tax and gratuity are not included in price.
Wine Pairing $18 per person additional
Corkage $20

Menu may change due to availability of ingredients.

Executive Chef: James Kelly