Valentine's Day Menu 2023

Reservations

3 Course $55

PADDLEFISH CAVIAR SERVICE** $60
potato blini & traditional garnish

first course

ST. SIMON OYSTERS (4) mignonette, fresh horseradish
MAITAKE MUSHROOM wood-grilled, truffle-white bean puree, garlic chips
CRAB BISQUE snow crab, thai chili
HAMACHI (2) avocado, crispy rice cake, fresno chilies
BUTTERMILK FRIED OYSTERS (2) kimchi slaw
DUCK CONFIT SALAD frisee, radicchio, orange, truffle vinaigrette, goat cheese
MAC & CHEESE bacon, caramelized onions, mushrooms, truffle oil
STEAK TARTARE prime ribeye, gruyere grilled cheese, capers, egg yolk

second course

PORCINI RISOTTO truffle, piquillo pepper sauce, arugula, persimmon, radish
PETRALE SOLE meyer lemon & caper beurre blanc, zucchini, tatsoi, bean sprouts
SALMON cajun-spiced, potato cake, pickled mushrooms, anchovy-caper vinaigrette
LOBSTER RISOTTO lobster crème, zucchini, parsnip puree, chives, lemon (+ $10)
KICKIN’ FRIED CHICKEN yukon mashed potatoes, slaw, cornbread
PORK CHOP tamarind glaze, honeynut squash, brussels petals, apple, bacon
LAMB SHANK harissa braise, couscous, marinated olives, mint gremolata
SHORT RIB gochujang chili glaze, polenta spring roll, cucumber & fennel salad
BRANDT BEEF FILET garlic-chipotle bourbon butter, poblano gratin, wild mushrooms(+$10)

third course

PANNA COTTA strawberry sauce, fresh berries
STICKY TOFFEE CAKE warm butterscotch, medjool dates, vanilla ice cream
CHOCOLATE MOUSSE oreo cookie crust, fresh whipped cream
BUTTERSCOTCH PUDDING chocolate sauce, fresh whipped cream, toffee crumble
BUNGALOW BEIGNETS espresso crème anglaise

Executive Chef: Gabe Charpentier / Chef de Cuisine: Byron Rodas

ONE DOLLAR OYSTER HOUR ** Monday-Thursday 5-6pm

A 4% fee will be added to each check to help offset government employer mandates. Bread Service Upon Request.
Corkage: $25 per 750ml bottle, 2 Bottle Maximum
(State Mandated Statement)* Served raw, undercooked, cooked to order or contain raw or undercooked ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

WINE BY THE GLASS

BUBBLES
Blood Orange-Infused Aperol Spritz 14.00
Je T’aime, Rosé, Cremant de Limoux, France ‘16 15.00
Charles Le Bel, Inspiration 1818, Champagne NV 20.00

WHITE
Palladio, Rosé of Sangiovese, Italy ‘20 10.50
Deusa Nai, Albarino, Rias Baixas ‘19 13.00
Peter Zemmer, Pinot Grigio, Alta Adige, Italy ‘20 13.00
Pratsch, Grüner Veltliner, Austria ‘21 12.00
J.J. Auchere, Sauvignon Blanc, Sancerre,France ‘20 16.50
Angeline, Chardonnay, California ‘20 11.00
Martin Ray, Chardonnay, Concrete, Russian River ‘21 14.75
Far Niente, Chardonnay, Post & Beam, Napa Valley ‘21 18.00

RED
Angeline, Pinot Noir, California ‘20 11.00
Elouan, Pinot Noir, Oregon ‘19 14.50
Dutton Estate, Karmen Isabella Pinot Noir, RRV ‘20 18.00
Hendry, Zinfandel, Napa Valley ‘20 13.50
Il Poggione, Super Tuscan, Italy ‘19 13.00
Sean Thackrey, Pleiades XXVIII, California NV 16.50
Clefs des Murailles, Rhone Blend, Vacqueyras ‘19 16.00
Monticello Vineyards, Cab Franc, Oak Knoll District ‘19 17.00
Brassfield Estate, Cabernet Sauvignon, High Valley ‘19 16.00
Bonneau, Cabernet Sauvignon, Rutherford, Napa ‘13 19.00

BEER

ON TAP
North Coast, Scrimshaw Pilsner, Ft. Bragg 8.00
East Brother, Oatmeal Stout, Richmond 8.00
Blind Pig, IPA, Russian River, CA 9.00

BOTTLES & CANS
Folksy, Hard Kombucha, Sebastopol 7.75
High Noon, Watermelon Hard Seltzer, Modesto 6.75
Pabst Blue Ribbon, Lager, Milwaukee 16oz 6.00
Fort Point, “KSA” Kolsch Style Ale, San Francisco 6.75
Bear Republic, Racer 5 IPA, Healdsburg 7.00
Pliny the Elder, Double IPA, Russian River, CA 14.50
Guava Dreams, Sour, Del Cielo Brewing, CA 16oz 9.00
Cosmic Crisp, 2 Towns Ciderhouse, Oregon 7.75
Best Day, Non-Alcoholic West Coast IPA, Sausalito 6.50

NON-ALCOHOLIC DRINKS

BABY BLUES
Blueberry-Jalapeno Shrub, Lime, Ginger Beer 6.50
BAD BUNNY
Carrot, Turmeric, Cayenne, Ginger Beer, Lime 6.50
JUICE SHOP
Pineapple-Mint Tonic 7.00 PINK LADY APPLE KOMBUCHA 8.00
Q GINGER BEER 5.00
SPRECHER ROOT BEER 5.00
SOLE ARTE Sparkling 7.00
SOLE Still Water 7.00