We hope you can join us for a romantic Valentine's Day dinner. This five-course meal is $60 per person between 4:00 and 5:00 and $70 per person the rest of the evening. Reservations should be made soon by calling (650) 560-3039. Or, you can make your reservations online. We hope to see you on the 14th!

STARTER

Oysters
Fresh oysters on the half shell, drizzled with a ginger, jalapeño, lemon and red onion mignonette, topped with zucchini pearls.

Wagyu Beef Manti
Wagyu beef seasoned with minced garlic, shallots, tomato, parsley and chives, wrapped in pasta purses, served in a beef broth with a warm garlic-yogurt sauce and sizzling spiced butter.

Stuffed Pheasant Roulade
A slice of lightly encrusted pheasant roulade stuffed with a pheasant, vegetable, house cured pancetta, sage and ginger mousse, served atop a green peppercorn glaze and finished with a savory quince-caramelized onion chutney.

Goat Cheese Stuffed Mini-Pear
Wood roasted mini-pear stuffed with house made goat cheese, almonds, roasted baby leeks and oven dried tomatoes, drizzled with a tangerine and basil glaze.

SOUP or SALAD

Lobster Consume
A fortified, clarified lobster broth garnished with lobster dumpling, and wasabi sprouts.

Artichoke and Local Chanterelle Bisque
With sherry, basil, cream and sun choke.

Calamari Salad
Monterey calamari pan seared, and sautéed with Italian butter beans, green onions, garlic and preserved lemons, atop baby arugula and cilantro, garnished with shaved red onions.

Wild Mushroom Salad
Chanterelle, Porcini, Oyster, Mitake and Bolita mushrooms wood roasted and tossed with crispy shallots, curry leaf, toasted mustard seed, atop little gem greens drizzled with aged balsamic and truffle oil.

ENTREE

Wood Roasted Duck Breast
Sonoma Duck lightly marinated with juniper berries, onions and garlic, wood roasted and sliced, served atop a potato duchess with caramelized baby carrots and roasted cipollini onions, finished with a fresh ginger-sour cherry demi-glace.

Hawaiian Hapuka Sea Bass
Wood roasted fresh Hapuka, served atop crispy white polenta, finished with a salsify-chardonnay glaze and tomato chutney.

Bison Medallion
Domestic farm raised bison strip medallion, seasoned with sea salt and pink peppercorns, wood roasted and served sliced with roasted heirloom fingerling potatoes and asparagus, finished with a huckleberry jus.

Chard Canalons a la Barcelonesa
House made crepes stuffed with a mélange of swiss chard, housemade ricotta, caramelized onions, fresh dill and essence of lemon zest, topped with a Point Reyes Blue cheese béchamel sauce and baked in the wood oven, finished with shaved Grana cheese.

DESSERT

A selection of house-made desserts.