VALENTINE'S DAY MENU
Saturday, February 14, 2026
$185 per person | +$70 Wine Pairings
Amuse-Bouche
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Beet Goat Cheese Tarte (vg*/gf*)
parmesan tuile
To Start
CHOICE OF:
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Hidden Rose Apple & Butter Lettuce Salad (vg*/gf)
citrus dressing, burrata, basil
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Traditional French Onion Soup (gf*)
levain crouton, comté cheese gratiné
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Dungeness Crab Cocktail (gf)
potato latke, sage hill avocado, scallion, preserved lemon
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1/2 Dozen Blue Pool Oysters & Oscietra Caviar for Two (gf) +30
topped with oscietra caviar
To Follow
CHOICE OF:
-
European Mushroom & Leek Strudel
roasted garlic cream, italian parsley oil
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Wild Caught Shrimp, Fennel Tagliatelle
lobster butter, arugula gremolata, green olives
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Iberico Prosciutto, Pesto Arancini for Two (gf/p)
cauliflower giardiniera, lemon aioli, sundried tomato
Entree
CHOICE OF:
-
Jidori Chicken Roulade (gf)
carrot, tarragon, butternut squash sage risotto
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Potato Mushroom Torte (vg*/gf*)
black garlic aioli, sauce vierge
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8 oz Prime Filet “Rossini” (gf*)
truffle madeira sauce, duck mousse, brioche
-
Alaskan Black Cod (gf)
fennel herb sabayon, confit tomato, sea salt marble yukon potato
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A5 Austrailan Wagyu Ribeye for Two (gf) +40
trio of sauces, creamed spinach, truffle fries
Dessert
CHOICE OF:
-
Vanilla Crème Brûlée (gf)
fresh berries, shortbread cookie
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Mixed Berry Cheesecake (gf)
sour cream cheesecake, graham crumble, white chocoolate creaméux, mixed berries
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Caramelized Milk Chocolate Budino (gf*)
spent coffee caramel, chantilly, fleur de sel chocolate chip cookie
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Medovik Honey Cake (gf)
burnt honey crème fraîche mousse, honey cake layers
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Chocolate Fondue for Two (vg*/gf*)
warm chocolate fondue, served with fresh fruit, brownie, cheesecake bites and more...
Executive Chef Stephane Voitzwinkler
+ a 21% service charge will be added to all checks.
* Item served raw or undercooked or may contain undercooked ingredients:
v = vegetarian | vg= vegan item | vg* = vegan upon request | gf = gluten free item | gf* = gluten free upon request | n= contains nuts
Please let your server know of any dietary restrictions or allergies before ordering.
A 4% surcharge is added by the restaurant to help offer competitive wages and covered healthcare to our full-time employees.
Thank you for supporting our efforts.
