Valentine's Day Bubbly Dinner

Our bubbly dinner returns for the 10th year in a row! Featuring six exquisite sparkling wines & ciders from Cutting Edge Selections along with inspired food pairings prepared by Executive Chef Cory Sprouse and Executive Catering Chef Julian Lee.

Ticket price is per person and includes all food and drink, as well as all taxes and staff gratuity.

ALLERGY & VEGETARIAN INFO: for this event we will not allow substitutions for vegetarian options. In event of allergy, the item you are allergic to will be omitted.

Amuse-Bouche

Serrano Ham Croquette, Black Truffle, Parmesan, Saffron Aioli

Paired With

Bereziartua, Sparkling Apple Cider

Chorizo Stuffed Squid

House Chorizo, Pistachio-Pomegranate Crumb, Parsley-Avocado Crema, Squid Ink Sauce

Paired With

Pierre Delize, Cuvée Rosé

Seared Filet Mignon

Watercress Vichyssois, Potato Pave, Purple Asparagus, Black Garlic-Chive Emulsion

Paired With

Cantina Puianello, Colli di Scandiano Lambrusco Gasparossa

Olive Oil Poached Black Cod

Sunchoke Veloute, Persimmon Beads, English Peas, Trumpet Mushroom, Herb Oil

Paired With

Mary Taylor, MT2 Series Veneto Frizzante Sofia Brescia Bianco (NV)

Roasted Lamb Bombe

Lamb Chop, Edamame, Almonds, Manchego Cheese, Fresh Herbs, 

Aji Verde, Anchovy Butter

Paired With

Pomalo Wine Co., Dalmatia Méthode Ancestrale Rosé (2024)

Goxua

3 Layer Frangelico Soaked Cake, Orange Pastry Cream, Brown Sugar Whipped Cream, Tajin-Sugar Candied Orange Slice

Paired With

Le Père Jules, Poiré de Normandie (Pear Cider)

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