Valentine's Day

Two Preparations Of Oysters: California Citrus Ponzu and Blood Red Wasabi, Scented Beet Cocktail Sauce

Roasted Heirloom Beets Over A Bed Of Marinated Herbed Goat Cheese, Dressed With House-made Sour Cherry Mustard, Watercress and Lemony Sorrel

California Citrus Ponzu Marinated Hamachi, Spicy Aji Amarillo Chili Pepper Vinaigrette, Serrano Chili Infused Sweet Soy, Crispy Sweet Potato & Aromatic Herbs

Barely Warmed Asparagus with Morel Mushrooms and Sherry Wine Cream Sauce

Lobster & Roasted Tomato Bisque With Butter Poached Lobster Nuggets & A Heart Of Cognac Cream

Warm Grilled Quail Over A Chilled Salad Of Green Papaya With A Sweet-Sour-Salty Vinaigrette, Crispy Roots And Aromatic Herbs

Pan Roasted Chilean Seabass Finished with Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster

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

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

Hand Rolled Cavatelli with Mousse Of Wild Mushrooms Finished With Whipped Black Truffle Butter, Mixed Wild Mushrooms, Delicate Herbs, Parmesan Cheese and & A Touch Of Organic Cream

A Soft Oven Baked Bread Pudding Studded With Banana & Dark Chocolate, Finished With A Scoop Of Tahitian Vanilla Bean Ice Cream

Served With Various Textures of Valrhona Chocolate, A Liquid Gelee Of Passionfruit & Buttermilk Sauce

A Light & Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries, Sweet & Tart Meyer Lemon Curd & Sweet-Sour Lemon Sorbet