Valentine’s Day

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Endive Salad

‎Goat cheese, orange segments, candied walnuts, watercress, citrus vinaigrette.
Sauvignon Blanc, Yalumba • Australia ‘20
Pale straw in color with a green hue. Aromas of lemon balm, grapefruit, lemon meringue white blossoms, and zesty acidity

Crab Cake

‎Whole grain mustard beurre blanc.
Chenin Blanc, Terre Brülée • Swartland, South Africa ‘21
Layers of rich brioche and pastry cream aromas. Lively flavors of Honeycrisp apple, yellow plum, preserved lemon, and herb. Finely balanced palate, both pleasingly plump yet well-cut and snappy throughout

Beet Campanelle

‎House-made, beet-infused campanelle, Alfredo sauce.
Pinot Noir, Sea Sun • Napa Valley, California ‘21
Aromas of cherry, light toasted wood, dry earth, clove, and a hint of s'mores. The flavors echo the cherry on the nose, with raspberry on the finish. Bright and fruit-driven, with lush cherries and a strikingly soft texture

Filet Mignon

‎With chianti reduction.
Côtes-du-Rhône, Domaine de Fontvive • Côtes-du-Rhône, France ‘19
Powerful and generous nose with aromas of prune. Flavors of lush raspberries and vanilla on the finish. Round and full

Merlot Poached Pear

‎Mascarpone cream, red wine reduction.
Moscato D'Asti, Ca' Bianca • Piedmont, Italy ‘22
Fine mousse and yellow straw color give way to a delicate and intense bouquet. Touches of peaches, sage, and hints of sweet citrus linger on the finish

Tasting Menu – 70
Tasting Menu & Wine Pairing – 100
Menu selections are available a la carte