Valentine's Day Prix Fixe

~ wine pairing suggestions are listed below each course • flights available for $15 ~

starters

Creamy Wild Mushroom Soup
crispy La Quercia prosciutto, parmesan reggiano, white truffle oil, cracked pepper
Danjean Berthoux, Pinot Noir

Passion Salad
mixed greens, raspberry & passion fruit vinaigrette, toasted almonds, rose mascarpone, red & yellow peppers
Domaine Remy Gresser, “Crémant d’ Alsace” Brut

Ahi Tuna Poke
crisp wontons
Charles et Dominique Frey, Gewurztraminer

Chicken & Strawberry Rangoons
banana chili sauce, sweet pickled pepper slaw
Chateau de Trinquevedel, “Tavel” Rosé

entrees

~ add a butter poached 4 oz lobster tail to any entrée for $15 ~

Grilled Ahi Tuna
sweet soy glazed soba noodles, papaya relish
Chateau Ducasse, “Bordeaux Blanc” Sauvignon Blanc/Semillon

Champagne & Mushroom Sauce covered Grilled Chicken
himalayan red rice, baby starburst squash
Alexandre Ellevin, “ Premier Cru Chablis” Chardonnay

Cherry-Balsamic Braised Beef Short Rib
mashed sweet potatoes, red pearl onions
Parcel 41, Merlot

Ginger Peach Glazed Smoked Duck Breast
cherry pecan stuffing, roasted carrots
C.G. Aire, Zinfandel

Roasted Fig, Caramelized Fennel & Goat Cheese Manicotti
toasted pine nuts, balsamic cream
Remo Farina, Valpolicella

desserts

Pomegranate Mint Sorbet
fresh mint leaves
Gruet, Demi Sec

Lemon Curd Cheesecake
candied lemon slice
Alois Kracher, Cuvée Auslese

White Chocolate & Raspberry Crème Brûlée
fresh raspberries
Patrick Bottex Vin de Bugey, “La Cueille” Sparkling Rosé

Lilikoi Mousse Napoleon
phyllo dough, crushed macadamia nuts
Gruet, Brut

Chocolate Cassis Truffle Tartlet
cocoa dusted tortilla strips
Four Vines, Zinfandel Port