Valentines Day
Valentines Day 2025
$150 per person
Wine Director Pairing Suggestion $60 per person
First Course
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CELERY ROOT VELOUTE
roasted badger flame beets, perigold black truffles
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SPANISH IBERICO HAM
5-year aged, acorn fed iberico pork
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KUMOMOTO OYSTERS (3PC)
"caipirinha” granita, osetra caviar
Second Course
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NORWEGIAN KING CRAB
browned butter-cauliflower purée, ginger scented crab jus
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“HIRAMASA CRU”
Japanese amberjack, pickled nardello peppers, lemon balm
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MAINE DIVER SCALLOP
cooked “a la placha”, tomato broth
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AZOREAN GIANT SQUID
sauteed with lemongrass, garlic, “cozido broth”
Third Course
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OCEAN TROUT
cooked over the wood fire, meyer lemon, pickled root vegetables
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48-HOUR BRAISED BEEF SHORTRIB
yukon potato fondant, quince purée, brussels sprout leaves
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MAINE LOBSTER
stewed with cebolla rice, koginut squash, sweet smoked paprika
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DUCK BREAST
porcini mushroom, toasted barley, fermented apple jus
Fourth Course
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WARM CHOCOLATE CAKE
cardamon-coffee granita, chocolate sorbet
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OLIVE SPONGE
oro blanco grapefruit, requejão cheese, linden honey
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BAHIBE CHOCOLATE AND JASMINE TORTE
hibiscus reduction, toasted coconut ice cream
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SPICED RASPBERRY ALMOND TARTE
champagne gelée, strawberry rhubarb sorbet
Before placing your order, please advise your server of any dietary concerns and allergies, as not all ingredients may be included in the menu descriptions.
V vegan VE vegetarian GF gluten free N contains nuts SF seafood L locally sourced O organic R food items cooked to order or served raw. Consuming raw or undercooked animal products may increase your risk of foodborne illness.