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