VALENT IN E ’S D AY M E N U $125 p er gu est | $ 4 5 wi n e p a i r i n g p er g u es t
AM USE-BOUCHE
Lowcountry Cup Oyster Citrus crème fraiche, Osetra caviar
FI RST COURSE choice of: Chargrilled Octopus
Warm confit peruvian potato salad, golden beet, blanched lemon Ruvei, Barbera d’Alba, Piedmont, Italy 2016
Chilled Saltwater Sweet Prawns
Hearts of palm slaw, nasturtium, passionfruit Ruvei, Barbera d’Alba, Piedmont, Italy 2016
Wild Mushroom Raviolo
Porcini, melted leek cream, crispy shallot Ruvei, Barbera d’Alba, Piedmont, Italy 2016
S ECOND COURSE choice of: Citrus Salad
Mixed bibb and lolla rossa greens, pomegranate vinaigrette, blood orange, crimson radish, spiced almonds Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018
Coconut Lobster Bisque
Curried lobster salad, chive oil Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018
Burrata Salad
Baby heirloom tomatoes, brioche crouton, tomato cloud, opal basil Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018 Bob Gibson, Executive Chef | Remy Funfrock, Pastry Chef *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% gratuity added to parties of six or more guests. Exclusive of tax and gratuity.
THI RD COURSE choice of: Seared Jumbo Sea Scallops
Carolina gold rice porridge, tomato-saffron broth, apricot, fennel Cakebread, Chardonnay, Napa Valley, CA, 2018
Black Truffle Crusted Beef Tenderloin
Bordelaise, yukon gold potato puree, maple bourbon glazed brussel sprouts J. Lohr Hilltop, Cabernet Sauvignon, Paso Robles, CA
House Potato Gnocchi
Artichoke-basil pesto, lacinato kale, cured tomatoes, aged pecorino J. Lohr Hilltop, Cabernet Sauvignon, Paso Robles, CA
Surf and Turf For Two
Grilled prime ribeye, champagne poached lobster, asparagus with citrus hollandaise, potato dauphinoise, bone marrow jus Cakebread, Chardonnay, Napa Valley, CA, 2018
SWE ET REM EM BRANCES Valentine’s Heart
Chocolate flourless sponge cake, lemon ginger cream, milk chocolate mousse Sandeman Tawny Port, Porto “20 Year Old”
Passionfruit Entremet
Orange almond sponge, passionfruit mint marmalade, bourbon vanilla mousseline Sandeman Tawny Port, Porto “20 Year Old”
Bob Gibson, Executive Chef | Remy Funfrock, Pastry Chef *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% gratuity added to parties of six or more guests. Exclusive of tax and gratuity.