Valentine's Day Lunch
Executive chef Scott Cooper and his staff present our special valentine's day lunch menu.
Prix Fixe 3 courses $55, 4 courses $65



Ragout of Burgundy Snails Warm Fennel Panna Cotta and Parsley Puree

Dungeness Crab Souffle with Lemon, Saffron and Caviar

Grilled Asparagus with Pine Nut, Orange and Asparagus Custard *

Truffled Hamachi Tartare with Meyer Lemon and Pea Shoot Emulsion

Pan Seared Maine Diver Scallops with Hazelnut Polenta Cakes and Preserved Meyer Lemon




Sugar Snap Pea Soup with Button Shiitake Mushrooms

Salsify Soup with Duck Royale and Truffle

Sunchoke-Artichoke Salad with Date, Olive and Sorrel

Salad of Baby Greens, Pears, Toasted Pecans, Feta Cheese and Chambord Vinaigrette *

Grilled Quail Salad with Green Lentil Blini and Smoked Bacon Vinagrette




Pan Roasted Beef Tenderloin with Maitake Mushroom, Potato Gratin and Bone Marrow

Ricotta Tortellini with Morels, Asparagus and Madeira Cream *

Grilled Loin of Lamb and Braised Shoulder with Barberry Reduction

Grilled Hawaiian Swordfish with Soy-Verjus Reduction and Pickled Scallions

Roasted Berkshire Pork Tenderloin with Smoked Maple Syrup and Hibiscus-Onion Marmalade

Pinot Noir Braised Duck Breast with Sour Cherry and Black Forbidden Rice

Sturgeon "Wellington" with Black Chanterelles, Red Wine Miso and Potato Mille-Feuille




Soufflé Grand Marnier with Fresh Berries

Bittersweet Chocolate and Coconut Terrine

Butterscotch Semifreddo with Chocolate Textures

White Chocolate and Passionfruit Frozen Mousse with Palm Sugar

Roasted Banana Torte, Valrhona Milk Chocolate and Malted Anglaise

Fresh Berries Corbeille in Almond Cookie Cup with Grand Marnier Cream



* Vegetarian items