Okay, you have two chances, two nights to choose from, to impress your date!
And, with two seatings each night, excuses are futile...
SATURDAY, FEBRUARY 12
MONDAY, FEBRUARY 14
When you recall Valentine's Day dinner, you may have visions of really bad "champagne," cheesey red roses and violins, but this year, I've got a better idea!
Delete that file from your memory, and join us for a special four-course dinner, prepared by our Chef, Paul Losch
Glass of Prosecco
Beet & Kale Ravioli
kale filling, in-house made beet noodle,
forest mushrooms & broth, valdeon blue
Mixed Chicory Salad
ayer's creek chicories, hazelnuts,
house-smoked west coast oyster, parmesan, creamy citrus & roasted onion vinaigrette
Saut�ed Duck Breast
crisp duck breast, lentil pilaf,
Pan Roasted Ribeye
garlic-poached parsnips & carrots,
Semolina Crusted Trout
idaho golden trout filet, toasted farro,
rapini, grapefruit & endive slaw
Vegetarian main course option available with one week's notice
Chocolate Brioche Bread Pudding
caramel cream, pinot noir syrup
walnut bread, accompaniments
Pistachio Cr�me Br�l�e
pistachio custard, date chips, preserved citrus
Seatings on both days at 5:30 & 8:00
Number of seats is extremely limited, so RSVP ASAP!!
$60 per person
includes Prosecco & Amuse + Four Food Courses, but not gratuity
Optional wine pairings will be offered