10th Annual Valentine’s Day Bubbly Pairing Menu
Bereziartua, Sparkling Apple Cider
Amuse-Bouche
Serrano Ham Croquette, Black Truffle, Parmesan, Saffron Aioli
Pierre Delize, Cuvée Rosé
Chorizo Stuffed Squid
House Chorizo, Pistachio-Pomegranate Crumb, Parsley-Avocado Crema, Squid Ink Sauce
Cantina Puianello, Colli di Scandiano Lambrusco Gasparossa
Seared Filet Mignon
Watercress Vichyssois, Potato Pave, Purple Asparagus, Black Garlic-Chive Emulsion
Mary Taylor, MT2 Series Veneto Frizzante Sofia Brescia Bianco (NV)
Olive Oil Poached Black Cod
Sunchoke Veloute, Persimmon Beads, English Peas, Trumpet Mushroom, Herb Oil
Pomalo Wine Co., Dalmatia Méthode Ancestrale Rosé (2024)
Roasted Lamb Bombe
Lamb Chop, Edamame, Almonds, Manchego Cheese, Fresh Herbs,
Aji Verde, Anchovy Butter
Le Père Jules, Poiré de Normandie (Pear Cider)
Goxua
3 Layer Frangelico Soaked Cake, Orange Pastry Cream, Brown Sugar Whipped Cream, Tajin-Sugar Candied Orange Slice