Tuesday, February 14 $50 per person, a la carte available at the bar On the menu… To begin: baguette with olive oil and marinated olives Amuse bouche: beet gazpacho First course: Choice of three tapas per couple Roasted carrots radicchio, feta, pecans, kumquat-vinaigrette Stuffed piquillo pepper with goat cheese, frisee, pickled golden raisins Salad of local lettuces smoked paprika-buttermilk dressing, roasted tomato, cucumber, marinated onion, crispy shallots Flatbread with Moroccan eggplant, preserved lemon Portuguese tomato soup with poached egg, crouton Asparagus a la plancha with foie gras Whipped tuna Moroccan chili flake, grilled sourdough West coast oysters mignonette, house crackers Fried squid house hot sauce Three Spanish cheeses house quince jam, marcona almonds Linguiça sausage with onion jam, mustard seed, lentils Serrano ham with pan con tomate, pickled turnip Dungeness crab avocado, grapefruit, romaine Second course: Choice of one entree per guest Lamb: braised shoulder, grilled chop, basmati rice with chickpeas and pistachios,radishes, muhammara, pomegranate molasses, flatbread Beef: Kobe short rib, corona gigante beans, chard, charred poblano creme fraiche, roasted cherry tomato gremolata Fish: roasted Loup de Mer, red lentils, couscous, shrimp salad with chermoula Shellfish: ½ lobster tail, calasparra rice with lobster claw, leeks and peas, saffron crema, pea shoots, citrus Hen: ½ Cornish hen, duck fat potatoes, Catalan spinach, piquant piquillo sauce, natural jus Vegetables: winter squash tagine, amaranth pilav, turnips and greens, fried cauliflower with sweet chili jam, wild mushroom slaw, sugar snaps and radishes in yogurt dressing, peppercress Dessert: Oversized desserts for a couple to share Banana Split: bruleed banana, vanilla and chocolate ice cream, hot fudge, caramel, pineapple, strawberries, peanuts, whipped cream Chocolate: Boston Cream Terrine, dark chocolate genoise, milk chocolate pastry cream, malt ball ganache, raspberry, chocolate dipped graham crackers Pavlova: meringue, rose cream, mango, passion fruit, papaya, kiwi, coconut, macadamias Bread Pudding: pecan waffles, cherry preserves, horchata sorbet, candied lime

Tuesday, February 14
$50 per person, a la carte available at the bar


On the menu…

To begin: baguette with olive oil and marinated olives
Amuse bouche: beet gazpacho


First course: Choice of three tapas per couple

Roasted carrots radicchio, feta, pecans, kumquat-vinaigrette
Stuffed piquillo pepper with goat cheese, frisee, pickled golden raisins
Salad of local lettuces smoked paprika-buttermilk dressing, roasted tomato, cucumber, marinated onion, crispy shallots
Flatbread with Moroccan eggplant, preserved lemon
Portuguese tomato soup with poached egg, crouton
Asparagus a la plancha with foie gras
Whipped tuna Moroccan chili flake, grilled sourdough
West coast oysters mignonette, house crackers
Fried squid house hot sauce
Three Spanish cheeses house quince jam, marcona almonds
Linguiça sausage with onion jam, mustard seed, lentils
Serrano ham with pan con tomate, pickled turnip
Dungeness crab avocado, grapefruit, romaine

Second course: Choice of one entree per guest

Lamb: braised shoulder, grilled chop, basmati rice with chickpeas and pistachios,radishes, muhammara, pomegranate molasses, flatbread
Beef: Kobe short rib, corona gigante beans, chard, charred poblano creme fraiche, roasted cherry tomato gremolata
Fish: roasted Loup de Mer, red lentils, couscous, shrimp salad with chermoula
Shellfish: ½ lobster tail, calasparra rice with lobster claw, leeks and peas, saffron crema, pea shoots, citrus
Hen: ½ Cornish hen, duck fat potatoes, Catalan spinach, piquant piquillo sauce, natural jus
Vegetables: winter squash tagine, amaranth pilav, turnips and greens, fried cauliflower with sweet chili jam, wild mushroom slaw, sugar snaps and radishes in yogurt dressing, peppercress

Dessert: Oversized desserts for a couple to share

Banana Split: bruleed banana, vanilla and chocolate ice cream, hot fudge, caramel, pineapple, strawberries, peanuts, whipped cream
Chocolate: Boston Cream Terrine, dark chocolate genoise, milk chocolate pastry cream, malt ball ganache, raspberry, chocolate dipped graham crackers
Pavlova: meringue, rose cream, mango, passion fruit, papaya, kiwi, coconut, macadamias
Bread Pudding: pecan waffles, cherry preserves, horchata sorbet, candied lime