Celebrate your Valentine’s with us on Sunday, February 13 and Monday, February 14.  Our 6-course Valentine’s Menu includes caviar, truffles, lobster, beef and much more topped off by Chef Mavro’s Pavlova brimming with Hawaiian vanilla meringue, raspberries & chocolate.

VALENTINE’S MENU

OSETRA CAVIAR & OYSTER

california white sturgeon caviar, poached pacific oyster

celery root remoulade, champagne emulsion

paul & jean-marc pastou, 2009 sancerre, la côte de lury

 

FOIE GRAS PARFAIT

green apple kanten, ume coulis, baby shiso

dr. f. weins-prüm, 2008 estate riesling, mosel

 

TRUFFLE POACHED EGG “OSMOSE”

peterson’s upland farm egg served with a potato mousseline

serrano ham ribbons

domaine zind humbrecht, 2008 pinot blanc, alsace

 

KEAHOLE LOBSTER A LA COQUE

cream of kahuku corn, chorizo puff, crustacean essence

dusted valley, 2009 viognier, yakima valley

or

our sommelier rare wine selection

henri clerc, 2008 puligny montrachet

(add 6.50)

 

100% WAGYU BEEF

sautéed strip loin & braised short rib duo, no egg béarnaise

red cabbage marmalade, essence of sumida farms watercress

domaine serene, 2006 pinot noir, evenstad reserve, willamette valley

or

our sommelier rare wine selection

château rauzan segla, 2007grand cru classe  margaux

(add 6.50)

 

pre-dessert

honeydew in champagne gelée

 

VALENTINE’S PAVLOVA

hawaiian vanilla meringue, raspberry poached in maple syrup

crème fraiche, valrhona chocolate bavaroise

domaine la tour vieille, 2008 banyuls

 

140.00

wine pairings 63.00