An Evening of Culinary Romance
For Valentine's Day 2026, Chefs Dustin Valette and Derek Mattern have created an extraordinary five-course tasting menu designed to celebrate love through the language of food. This is dining at its most refined and romantic, with each course thoughtfully composed to move from playful elegance to rich indulgence.
Begin with Trois Bise, a trio of French-inspired bites: duck confit and root vegetable vol au vent, roasted strawberry and Cara Cara tartare, and smoked salmon with Meyer lemon in pâte à choux. The second course features scallop en croûte with melted fennel, champagne beurre blanc, and white sturgeon caviar—a study in delicate luxury.
Move into celeriac and ricotta-filled beetroot ravioli finished with whey beurre monté, ricotta salata, beet vinaigrette, and crispy salametti. Then comes the centerpiece: prosciutto-wrapped filet mignon with potato pavé, parsnip mousseline, petite root vegetables, and truffle bordelaise. This is the kind of dish that makes you slow down and savor every decadent bite.
Finish with a Volo dark chocolate mirror cake layered with passion fruit bavarois, devil's food cake crumbles, and a raspberry ganache bon bon—as stunning visually as it is delicious.
For those seeking the ultimate indulgence, enhance your evening with optional additions: one ounce of Valette osetra caviar served with Dungeness crab, lemon aioli, oro blanco vinaigrette, and brioche ($95), or butter-poached half Maine lobster with roasted root vegetables, hearts of palm, and blood orange beurre rouge ($45).
Saturday, February 14th, 2026
5:00pm to 9:45pm seating times
$145 per person (plus tax and gratuity)
Optional Osetra Caviar: $95
Optional Butter-Poached Lobster: $45
Reservations are available for both indoor and outdoor dining spaces. Please note the regular dinner menu will not be offered this evening. We require a credit card to prepay your Valentine's Day dinner. Cancellations may be made up to 48 hours prior to your reservation. Cancellations made after that point will incur a $145 per person charge.
Menu subject to change.