Valentine's Day

AMUSE-BOUCHE

Strawberry Ricotta in Phyllo Cup

FIRST COURSE (choice of)

FIG SALAD – Caramelized goat cheese, organic mixed greens, spinach, citrus vinaigrette, fresh figs

VALENTINE’S SALAD – Colorful & earthy, strawberries, roasted beets, blue cheese, sunflower seeds, aged balsamic vinegar

SHRIMP AVOCADO SALAD – Organic mixed greens, shrimp, avocado, lemon mayo aioli

SECOND COURSE (choice of)

CRAB CAKE – Potato purée base, chipotle aioli sauce

HONEY CHAMPAGNE FONDUE – Swiss cheese, honey, shallots, garlic, mustard, and champagne in a creamy blend

CUPID’S BOW – Charred octopus skewers, pink beet yogurt, roasted red peppers, onions, capers

ROCK SHRIMP – Fried to golden perfection, sweet chili aioli sauce

INTERMEZZO

Lemon Strawberry Sorbet

THIRD COURSE (choice of)

RIBEYE – Served with three signature sauces: chimichurri, red wine, and romesco

LOBSTER SQUID INK LINGUINI – Fresh herb cherry tomatoes, white wine tomato sauce

SEARED DUCK BREAST – Chef’s signature cherry port reduction, roasted potatoes, sautéed baby vegetables

AMERICAN RED SNAPPER – Fried or grilled, served with organic baby spinach

HERB-CRUSTED BABY LAMB CHOPS – Served with fragrant saffron potato purée

DESSERT

SKINOS LAVA CAKE