VALENTINE’S DAY MENU

RED MENU

FIRST COURSE

TUNA TARTARE
cucumber relish and toasted pine nuts

ROASTED BEET SALAD
mache lettuce, goat cheese, toasted walnuts
sherry vinaigrette

RED PEPPER SOUP
roasted piquillo peppers
Tillamook sharp cheddar

CRAB CAKE
Remoulade sauce
Micro greens

SECOND COURSE

PAN SEARED RACK OF LAMB
crusted in Szechuan peppercorns
tomato confit tart

SALMON
braised spinach with pancetta
rhubarb ice cream

SURF AND TURF
eight ounce filet mignon and a 4oz lobster tail
buttermilk mashed potatoes and asparagus
Supplement 15.

SEARED DUCK BREAST
sautéed maitake mushrooms
black Mission fig sauce

PARPADELLE PASTA
Hangar One vodka sauce
grated Parmigiano Reggiano

THIRD COURSE

CHOCOLATE TRIO
Flourless chocolate cake ‘La Bete Noire’
Vanilla bean Panna Cotta and strawberries
Mexican hot chocolate

55.

Menu items subject to change upon availability.