VALENTINE’S DAY MENU

FIRST COURSE
OYSTERS ON THE HALF SHELL
wasabi tobikko, pickled red onions, aged black rice vinegar

SECOND COURSE
BUTTER POACHED LOBSTER TAIL WITH PAN SEARED FILET MIGNON
asparagus, portobello mushrooms, port wine reduction,herb-cheddar polenta

THIRD COURSE
RICH CHOCOLATE MOUSSE
chocolate icebox cookies, whipped cream, cre’me anglaise