Valentine’s Day
First Course
Please Select One
Tombo Fusion Ceviche
yuzu-ginger-marinated miso vinaigrette, avocado-sweet pepper jelly and taro frites
Pancetta-Wrapped Asparagus
pistachio-arugula pesto, baby red oak lettuce, Pecorino Romano and truffle oil
Second Course
Please Select One
Lobster Bread Pudding
applewood-smoked bacon, candied orange, citrus hollandaise and frisée salad
Brie en Croustade
mission figs and port red onions baked in puff pastry with pistachios and pepper-honey drizzle
Third Course
Please Select One
Asparagus-Chèvre Bisque
hints of coriander and nutmeg, roasted garlic and goat cheese velouté
Beet Carpaccio Salad
watercress and crystalized ginger, spiced almonds and pear vinaigrette
Intermezzo
White Peach Champagne Sorbet
Fourth Course
Please Select One
Cherry Lamb Chop
pan roasted with toasted hazelnut crust, purple potato mash and port-cherry confiture
Pork Tenderloin
pancetta wrapped with apple chutney, sweet potato hash and sherry-shallot cream
Filet au Poivre
chargrilled with black truffle butter, chèvre-scallion red potatoes and brandied peppercorn demi-glacé
Sesame Sea Scallops
pan seared and citrus glazed with jade rice, coconut-green curry nage and Asian pear-scallion salad
Fifth Course
Please Select One
Berry Sentimental
marbled raspberry cheesecake with pâte brisée crust, Devonshire cream and red berry confiture
Chocolate Devotion
milk and dark chocolate mousse, devil’s food cake, raspberry coulis and chocolate-caramel crème
$125 per person
Deneb Williams ~ Executive Chef
Jill Berger ~ Pastry Chef
Menu subject to change.
As a courtesy to other guests, please turn off electronic devices.
Split entrées not permitted. • Beverages, gratuity and sales tax not included.
Service charge of 20% will be added to parties over six guests.
Special holiday menu. • Not valid with any other offer.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.