DINING ON LOVE

bubbles in my glass, and bubbles in my heart
reservations made, flowers in hand, dinner for two
hold that thought, i’m sure this is more than just the start
a stiff drink to get me through

champagne, oysters and crab, all a delight once tasted
the sound of your voice, the touch of your hand
here comes the waiter, not a moment wasted
the space between us, i cannot get closer, more than an inch i cannot stand

i get lost in your eyes, just a moment, a bite, a morsel to taste
i will always remember that special place
in dining, as in love, there’s not a moment to waste
soft as velvet, perfect as a dream, just like your warm embrace

the dream is real, the feelings are new, the moment has finally come true
i’m in love with everything about you

Valentine’s Day is just around the corner, love is in the air, and Chef’s JF and Sheldon have been working on this year’s special seven course menu. Beethoven once said “Only the pure in heart can make good soup.”, I don’t know if that’s true, but I can tell you that the Parsnip soup on our Valentine’s day menu is to die for. Of course everything on the menu is great, but the real highlight for me this year is the Double Cut Australian Lamb Chop Pôele.

Not to be outdone by the Chefs, Wine Director Josh has been hard at work (Can you call wine tasting work? If it is work, is it really that hard?) creating the perfect liquid compliment to each dish. I strongly recommend that you follow his suggestions, and have the optional wine paring with the menu.

Don’t wait to book your table, as space is limited for this evening. Also, please note that there will be no substitutions or alterations to the menu, and a credit card is required to secure your reservation. We request that you provide a minimum of 48 hours’ notice if you need to change or cancel your reservation. Changes or cancelations with less than 48 hours’ will incur a $120 per seat charge. For this romantic evening, we will not be able to accommodate children under the age of 12.

MAKE A RESERVATION

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FRESH OYSTERS pear vinegar mignonette with shallots and black pepper, fresh lemon

FRESH OYSTERS

pear vinegar mignonette with shallots and black pepper, fresh lemon

ROASTED PARSNIP SOUP truffle chantilly cream and shaved black truffle

ROASTED PARSNIP SOUP
truffle chantilly cream and shaved black truffle

MEDITERRANEAN SEABREAM

caramelized sunchoke, sautéed brussel sprout leaves, saffron butter sauce

DOUBLE CUT AUSTRALIAN LAMB CHOP PÔELE butternut squash and cauliflower purée duo, sautéed baby kale, olive oil infused lamb jus, shaved truffle

DOUBLE CUT AUSTRALIAN LAMB CHOP PÔELE
butternut squash and cauliflower purée duo, sautéed baby kale, olive oil infused lamb jus, shaved truffle