Happy Valentine's Day

Ahi tuna, yuzu dashi soy, guacasabi, crispy wonton taco shells

Crisp romaine hearts tossed tableside with Caesar dressing garnished with sourdough croutons and parmesan cheese

Citrus poached jumbo shrimp served with a zesty chile serrano horseradish
cocktail sauce

Crispy flour tortilla filled with ground Margaret River Wagyu beef, yukon gold potatoes, sweet peppers, cilantro, onions, queso Oaxaca, tomatillo avocado sauce

roasted sweet potato mixed with with sweet onions grilled corn
stuffed in a crispy corn tortillas, served on a bed of black bean puree and a chile ancho crema with a mint and cilantro salad

Alaskan king crab tossed in a black pepper herb aioli with celery served in a pequenito wonton taco shell

Grilled 8oz filet mignon brushed with chipotle garlic butter and roasted jalapeño chimichurri and served with black truffle and yukon gold potato puree

Grilled Branzino, herbaceous salsa verde, spiced salsa roja, marinated heirloom cherry
tomatoes, chile serrano

Sous vide Petaluma Farms free-range chicken breast with slow-roasted sweet peppers and chile jalapeño paired with rose petal mole

citrus cured duck legs slow cooked and pan roasted served on a chipotle
parsnip puree served with an orange marmalade

Tender lobster meat baked in a creamy añejo tequila-infused sauce with Oaxacan cheese, topped with golden breadcrumbs and served in its shell paired with buttered cilantro lime rice

Roasted Mitake and King Trumpet mushrooms prepared table-side paired
with slow cooked onions and sweet peppers finished with a salsa de mantequilla blanca and oaxacan cheese ( can be prepared vegan )

Decadent Valrhona chocolate featuring layers of rich chocolate sponge cake, velvety chocolate mousse, silky chocolate ganache, and finished with a red chocolate glaze

Golden crispy heart shaped churro dusted with cinnamon sugar served with
prickly pear strawberry sauce, dulce de leche, and a warm spiced hot chocolate shot