VALENTINE’S DAY 3 COURSE MENU

APPETIZERS

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BROILED OYSTERS
Broiled Oysters Spinach. Bread crumbs. Parmesan. Chili oil

SHRIMP BISQUE
Tomato conserva. Saffron Creme Fraiche
CHARRED BROCCOLINI CEASAR
Black Garlic. Truffle.
DEVILED EGGS
Crispy Chicken. Sriracha.
WINTER CITRUS SALAD
Arugula. Mozzarella. Mint. Pistachio.

ENTREES

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LOBSTER PASTA
Squid ink fettuccine. Garlic chips. Chili oil.

GRILLED FLATIRON w/ TRUFFLE BUTTER
Twice baked potato. Charred Broccoli. Caramelized sunchoke puree
MUSHROOM PASTA
Local Shrooms. Garlic Cream. Aged Sherry. Parmesan.
6 OZ SALMON
Couscous. Candied Ginger. Carrot. Burnt Orange Butter.
8 SPICE GRILLED LAMB RIBS
Farro, Cauliflower Textures. Pomegranate Glaze.
PIRI PIRI CHICKEN
Cilantro/Garlic rice. Charred Lime. Broccoli Rabe

DESSERTS

STRAWBERRY SHORTCAKE

FROZEN CHOCOLATE MOUSSE
Raspberries and Mint Syrup

COGNAC CREME BRULEE

$75 per person

Hours

Wednesday: 5 pm to 11 pm
Thursday: 6 pm to 11 pm
Friday & Saturday: 6 pm to 1 am
Sunday: 5 pm to 11 pm

Doors open early for events. Your ticket reserves a seat; you do not need a separate reservation.

Seating selection is first-come, first-served, so come early to get a great seat. All seated guests are required to purchase a minimum of one drink and one food selection. A 20% gratuity is added to all checks.

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