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Valentine's Day Dinner

February 14, 2020 05:00 PM until February 15, 2020 10:00 PM

There's nothing more romantic than celebrating Valentine's Day fireside in the canyon. Join us this Valentine's Day for a romantic meal with your loved one and experience Chef Adam Horton's special Valentine's Day Tasting Menu.

*Valentine's Menu Available Only on Valentine’s Day. $145 per person, excluding tax & gratuity.

*Tasting Menu Only available on Saturday. $105 per person, excluding tax & gratuity. Regular menu will not be available...

Reserve your seat now by visiting saddlepeaklodge.com or calling (818) 222-3888.


-Valentine's Menu-
FIRST COURSE
Kissing Oysters: Two Preparations Of Oysters: California Citrus Ponzu and Blood Red Wasabi Scented Beet Cocktail Sauce
or
Roasted Beet Salad: Roasted Heirloom Beets Over A Bed Of Marinated Herbed Goat Cheese,Dressed With House-made Sour Cherry Mustard, Watercress And Lemony Sorrel
or
Sashimi of Japanese Hamachi: California Citrus Ponzu Marinated Hamachi, Spicy Aji Amarillo Chili Pepper Vinaigrette, Serrano Chili Infused Sweet Soy, Crispy Sweet Potato And Aromatic Herbs

SECOND COURSE
Asparagus & Caviar: Barely Warmed Asparagus With Lemon, Nasturtium, White Wine Egg Emulsion, Petrossian Royal Daurenki Sturgeon Caviar & Spring Brook Trout Roe
or
Lobster Bisque: Lobster & Roasted Tomato Bisque With Butter Poached Lobster Nuggets And A Heart Of Cognac Cream
or
Grilled Quail “Vietnamese”: Warm Grilled Quail Over A Chilled Salad Of Green Papaya With A Sweet-Sour-Salty Vinaigrette, Crispy Roots And Aromatic Herbs

MAIN COURSE
Chilean Seabass: Pan Roasted Chilean Seabass Finished With Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster
or
Roasted Elk Tenderloin: Cast Iron Seared Elk Tenderloin With A Bed Of Sticky Bacon & Dried Fruit Chutney, Wilted Baby Arugula And A Sweet & Sour Sauce Of Meyer Lemon
or
Wood Grilled 8oz Filet Mignon: With Mashed Potatoes Whipped With Farm Cultured Butter And Organic Heavy Cream, Shallot Scented Baby Spinach, Grilled Red Onions Marinated In Aged Balsamic Vinegar From Modena And Finished With A Reduction Of Veal Jus And Pinot Noir
or
Wild Mushroom Pasta: Hand Rolled Agnolotti Stuffed With A Mousse Of Wild Mushrooms Finished With Whipped Black Truffle Butter, Mixed Wild Mushrooms, Delicate Herbs, Parmesan Cheese And A Touch Of Organic Cream

DESSERT
Warm Croissant Bread Pudding: A Soft Oven Baked Bread Pudding Studded With Banana And Dark Chocolate Finished With A Scoop Of Tahitian Vanilla Bean Ice Cream
or
Petite Chocolate Flourless “Fudge” Brownies: Served With Various Textures of Valrhona Chocolate, A Liquid Gelee Of Passionfruit & Buttermilk Sauce
or
Meyer Lemon & Strawberry: A Light And Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries, Sweet & Tart Meyer Lemon Curd And Sweet-Sour Lemon Sorbet