WE ARE CELEBRATING THE LOVE FOR DAYS
Join us for dinner on February 12th - 14th to enjoy
CHEF'S FOUR COURSE MENU
The menu will also be available to pre-order for takeout and will be posted on the Toast app soon!
$75 PER PERSON // $125 PER PERSON with wine pair
VALENTINES DAY MENU
FIRST COURSE
Za'atar Roasted Cauliflower
marcona almond, pomegranate, tahini vinaigrette
NV Bisol Prosecco Brut
OR
Ahi Tuna Tartar
fennel, preserved lemon, confit egg yolk, caper
2018 Granzaban Albarino
OR
Heritage Pork Pate en Croute
foie gras, veal sweetbread, pommery mustard, cornichon
2016 Leon Beyer Pinot Noir
SECOND COURSE
Celery Root Agnolotti
parmesan brodo, swiss chard, apple, mustard seed
[black truffle supp.]
2017 Alphonse Mellot Sancerre
THIRD COURSE
Winter Squash Risotto
acorn squash, pumpkin seed, pecorino romano
2018 Fuedi di Montoni Nero D'avola
OR
Nova Scotia Halibut
pommes lyonnaise, endive, vermouth veloute
2018 Praepositus Kerner
OR
Rohan Duck Two-Ways
farro, radish, blood orange, natural jus
2016 Chateau Croix de Bel Air Bordeaux
FOURTH COURSE
A Tasting of Valhrona Chocolate
maraschino cherries, creme fraiche
Solera 1925 Pedro Ximenez Sherry
Warm Madeleines