Valentine’s Day

Hello, Feastlings,

We’re normally closed on Mondays, but it being Valentine’s Day, we’re opening our doors for your benefit as well as ours.  We’ll only be seating from 4:00 pm to 9:00 pm, and with our still-limited seating, we’re sure to fill up, so calling us at 326-9363 for a reservation is an excellent plan.  For Valentine’s Day, we’ll be offering a prix fixe menu, but you’re also welcome to select from our special dishes a la carte, or choose from a limited selection from our regular menu.  Reservations are a must, and please be aware that we’ll be unable to offer these dishes for takeout- they simply won’t travel well- nor will we be open for lunch.  We do hope you can join us.  The menu, barring supply issues, looks like this:


First course- choice of:


Mustard seed-Gruyère cake with quince glaze and puffed white and wild rice.
2020 The Eyrie Vineyards Chasselas Doré, Willamette Valley


Crabcake with peanuts, served over pad thai.
2018 Cristom Estate Viognier, Eola-Amity Hills


White pepper pork belly with chickpeas two ways and garlic-date syrup. ◊
2018 C. G. Di Arie Barbera, El Dorado


Second course- choice of:


Roasted yam velouté with burrata cheese, griddled celtuce, tomato-rubbed grilled levain and an onion ring.
2012 Rivetto Barolo del Comune di Serralunga d’Alba


Phyllo beggar’s purse filled with shrimp sausage, seared redfish and banana. Served with golden apple cream and kale pesto.
2015 Hanzell Chardonnay, Sonoma Valley


Long Island duck breast, brined and grilled.  Served with King mushroom pudding, crispy kale and a golden coffee bean duck reduction. *
2015 Bella Vida Vineyards “J. Christopher” Pinot Noir, Willamette Valley


Third course- choice of:


Humboldt Fog goat cheese bread pudding, studded with walnuts.  Served with apricot caramel crème anglaise.
N.V. François Rousset-Martin “La Chaux Passerillé” Chardonnay, Vin de France (Jura)


Tempura banana with candied Meyer lemon peel and almond gelato. ◊
N.V. Porto Kopke Dry White Port, Porto


Dark chocolate espresso tart with rosemary and Maldon sea salt.
N.V. Domaine de la Tour Vieille Banyuls Reserva, Banyuls AOC


Prix Fixe: $60 plus tax and gratuity

Wine pairing, $45


All prix fixe individual selections available a la carte,

as well as these choices:


Crèpe stuffed with assorted mushrooms, Feast garden herbs and quadrello di bufala.  Served over spinach-tarragon pesto.  10


Lobster, corn and scallion bread pudding with Parmesan cream sauce.  12


Tonight’s bread service.  6




Grilled venison medallion served over a savory frangipane tart with truffled duck liver mousse and garlic-pear jam.  Served with braised leek greens. * 32
Suggested wine pairing: 2017 Lionel Faury Saint Joseph AOP 18


Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass. Garnished with toast points and rouille.  ◊  35
Suggested wine pairing: Qupé “Bien Nacido Hillside Estate” Roussanne, Santa Maria Valley 18




Butterscotch pot de creme~ Custard with Scotch whiskey and butter, served with black tea whipped cream and a walnut shortbread cookie. ◊ 10


Chocolate cajeta tart~ pastry crust filled with dark chocolate ganache and cajeta custard.  Garnished with goat cheese streusel.  10


*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.

◊ ~ indicates dishes which may be prepared gluten-free.  Please tell your server if you require a gluten-free


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