VALENTINE’S DAY MENU

Served a la carte | Friday - Sunday, February 14-16th

First Course

Frisée and Arugula salad 15 vg, gf

Cabernet Sauvignon balsamic vinaigrette, strawberries, pistachio, goat cheese

Second Course

Pan-Seared Scallops 48 gf

lemon-butter poached salsify, purple cauliflower purée, salmon roe, microgreen salad

Grilled New Zealand Rack of Lamb 60 gf

pommes au gratin, tournée vegetables, minted lamb jus Vegetables

Ragout & Whipped Celeriac 35 gf, vg

Local Farms winter vegetables, fried panisse, vegetarian bordelaise sauce

Dessert

Jack’s Famous Chocolate Lava Cake 15 vg

High Lawn Farm strawberry ice cream

White Chocolate, Strawberry Tart 15 vg

pistachio tuile & Chantilly

*Before placing your order, please inform your server if a person in your party has a food allergy. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.