Valentine's Day Menu

February 14 & 15  •  4 - 10 PM

Three-course menu

 with wine pairings available
starting at $125 per person

Executive Chef Nick Wirth  |  Chef de Cuisine Brent Davis  |  Executive Sous Chef Anthony Troisi

 

Make your reservation today


Upgrade your Dinner with

 

CAVIAR SERVICE A LA CARTE

Served with warm parmesan gougères, crème fraiche, shallot, chive, egg whites and yolks

Regalis Kaluga Amber $125

Regalis Platinum Osceta $175

 

Three-course menu

$125 per person 
available February 14 & 15

Amuse-bouche

Smoked Salmon Croquette

Caper remoulade, Kaluga caviar, chive

first course

choose one

APPLE SALAD

Hundred Acre Farms greens, cider-poached apples, persimmon, La Clare chevre candied pecan, apple cider vinaigrette

Chilled King Crab

Marinated jicama, grapefruit, granny smith apple, fennel verjus

RUSH CREEK CREPE

Buckwheat crepe, roasted mushrooms, prosciutto, truffle bechamel Add White Truffle $60

Kilpatrick Oysters

Three roasted Bosu oysters, Worcestershire butter, pork belly, fine herbs, smoked Maldon

SPANISH OCTOPUS SALAD

Chickpeas, sweet chilis, marinated olives, cherry tomato, blood orange, cilantro, guajillo vinaigrette

Lobster Bisque

Sherry reduction, tomato confit, tarragon, preserved lemon

Second Course

choose one

Filet Mignon

Caramelized brussels sprouts, roasted turnip, Yukon potato puree, mushroom demi-glace

*Chunk* Steak House vegan cut available 

Add Black Truffles $35

BONE-IN DUROC PORK CHOP

Smoked potatoes, braised cipollini onion, grilled broccolini, brown sugar pork jus

Charred Wagyu Bavette

Smoked poblano sweet potato hash, chipotle crema, chimichurri $12 supplemental

Faroe Island’s Salmon 

Honey-roasted carrots, parsnip potato puree, Meyer lemon, caviar beurre blanc

Hudson Canyon Scallops 

Peanut fried black rice, Sai Ua sausage, cilantro, marinated papaya, red curry coconut broth

Lobster Tail Tagliatelle 

Fresh pasta, fine herb butter sauce, poached claw meat, SarVecchio parmesan $60 Add White Truffles

Braised Beef Short Rib

Braised fennel, parsnip potato puree, black truffle jus

Add Black Truffles $35

Roasted Winter Squash Risotto 

Butternut squash, toasted pepita, Saxony cheese

third course

choose one

Chocolate Bombe

Flourless chocolate cake, dark chocolate cremeux, milk chocolate mousse

Cherry chiffon

Spiced sponge cake, compressed cherries, flexi-ganache, cherry sorbet

Passionfruit Semifreddo

Pistachio cremeux, passionfruit curd 

Wisconsin Cheese Selection

Fruit preserve, local honey, Marcona almonds

Supplement $7

Fresh Sorbet or homemade ice creams