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A Valentine’s Gift From Dean:
Tilfda Peppercorn Cured Salmon
with Lemon Dill Crème and Golden Caviar on Toast Point

Starters

Chesapeake Bay Blue Crab Bisque
with Sweet Corn Fritters and Vermouth Foam

Hudson Valley Foie Gras Tart
with Pickled Kumquats and Candied Pistachios,
Port Wine Gastrique and Bitter Greens

Weathervane Sweet Scallops with Artichoke Agnolotti
and Purple Carrots with Coal Fire-Roasted Onion Essence

Tataki-Style Kampachi and Pickled Rock Shrimp
with Grilled Pineapple/Jicama Salad and Guajillo Aioli

Second Course

Alaskan Duo Pan Seared Halibut and Butter Poached King Crab
with Sunchoke/Thyme Puree, Confit Winter Vegetables
and Roasted Hedgehog Mushrooms with Red Wine Espuma

Lamb Shank Osso Buco with Caramel Glaze and Funche de Coco,
Dry Seared Broccolini with Chili Oil, Fried Shallots and Curry Leaves

Maple/Black Peppercorn Soaked Comanche Buffalo Tenderloin
on Brazos Valley Jalapeño Grits, Tangle of Greens, Butternut Squash Taquito
with Smoky Chili Aioli and Pico de Gallo

Barbecue Spiced Prime Beef Filet and Chicken Fried Maine Lobster
on Loaded Whipped Potatoes and Soft Spinach Taco
with Smoked Tomato Gravy

Three of Hearts Dessert Trio

Dark Chocolate Mousse with Fleur de Sel Cookie
Passion Fruit Crème Brûlée
Raspberry and Champagne Torte

Three Courses | 125

A 20% gratuity will be added to all parties of eight or more.