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Valentine's Day Dinner

February 14, 2019 05:00 PM until February 16, 2019 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 February 14th* $145 per person, not including tax & service charge.


The Valentine's Tasting Menu will also be available on Friday and Saturday for $105 per person, not including tax & service charge. A condensed regular menu will also be available. 


Valentine’s Menu

First Course (Choice Of)
-Pacific Oysters “Ménage à Trois”: Three Preparations Of Oysters: Champagne & Caviar, California Citrus Ponzu and “Dry” Mignonette
-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
-Peruvian Albacore Tuna Tartare: California Citrus Ponzu Marinated Tuna, Spicy Aji Amarillo Chili Pepper Vinaigrette, Serrano Chili Infused Sweet Soy, Crispy Sweet Potato & Aromatic Herbs

Second Course (Choice Of)
-Asparagus & Morel Mushrooms: Barely Warmed Asparagus with Morel Mushrooms and Sherry Wine Cream Sauce
-Artichoke Soup: Silky Velouté Of Artichoke Hearts With Shaved Truffles From Périgord France And Warm Puff Pastry
-White Shrimp poached in Uni Butter, Chili Flake and Garlic 

Main Course (Choice Of)
-Chilean Seabass: Pan Roasted Chilean Seabass Finished with Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster
-Roasted Elk Tenderloin: Cast Iron Seared Elk Tenderloin With A Sticky Chutney Of Bacon & Asparagus, Wilted Baby Arugula And A Sweet & Sour Sauce Of Meyer Lemon
-Wood Grilled Petite Filet Mignon: With Mashed Potatoes Whipped With Farm Cultured Butter and Organic Heavy Cream, Shallot Scented Bloomsdale Spinach, Carrots Braised In Red Wine Beef Jus And Finished With Rich Whole Grain Mustard Bearnaise
-Wild Mushroom Pasta: Hand Rolled Agnolotti, Topped With Shaved Périgord Truffles, Mixed Wild Mushrooms, Fine Herbs, Parmesan Cheese and & Black Truffle Cream Sauce

Dessert Course (Choice Of)
-Warm Croissant Bread Pudding: A Soft Oven Baked Bread Pudding Studded With Banana & Dark Chocolate Finished With A Scoop Of House-Made Tahitian Vanilla Bean Ice Cream
-Petite Chocolate Flourless “Fudge” Brownies: Served With Various Textures of Valrhona Chocolate, A Tart Gelée Of Passionfruit & Buttermilk Sauce
-Meyer Lemon and Strawberry: A Light & Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries, Sweet & Tart Meyer Lemon Curd, Bright Lemon Sorbet


A 20% service charge is added so that we may evenly compensate our service and kitchen staff. Thank you very much for your support in helping us create a more equitable work environment.

Please alert your server of any food allergies. Due to the nature of our holiday menu our ability to accommodate substitutions and modifications will be very limited, our a la carte menu will not be available.