Valentine’s Day 2011

We will do some very special things for Valentine’s Day this year!

Long Stem Red Roses for every lady, for example.

And some especially sensuous Small Plates, Entrées and Desserts.

They will be special!

These treats will be offered Saturday and Monday evening, February 12th and 14th.

Just in case you would rather treat your Valentine a few days early!

We will also offer our regular menu both evenings.

So, you can go with the special Valentine’s items, make a complete menu out of it.

Or pick just a few Valentine’s items, and maybe some regular menu items.

Or just order from the regular menu.

Any way you want.

As a chef, I have always liked the special set menus. The ability to create a theme that every course supports. Make the evening as a whole greater than the sum of the individual parts. And because I know in advance exactly what I need to do, I can offer a much more intense dining experience. I can afford to take more risk with the ingredients, because I know that they will be served and not tossed. That’s why I can offer a lower price for the fixed menu than I can if I offer the items individually. So it seemed like a good idea to me.

But that is not what people have told me that they want.

Our friends of Sol Del Sur tell me they want to be able to pick and choose. Maybe get some special items, maybe get some regular menu items.

Maybe it’s the tough economy, and the perception that a Prix Fixe menu is more expensive. Maybe it’s just that it seems that everyone is doing a fixed menu for Valentine’s Day. And that creates the perception that everyone is jacking up the prices to take advantage of the occasion.

So, our complete menu will be offered, along with a few special Valentine’s treats, and long stem Red Roses!

So be sure to make a reservation – the food will be fabulous – all of it!

Note – I hope to have the menu for the Valentine’s special items done this week – I will post it as soon as it is ready!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue