Valentine's Day Dinner 2020
Featured Champagne and Cocktails
NV Chandon 'Brut Classic' 187ml. CA two 25
NV Moet Rose, 'Imperial', Brut, France 187ml two 40
Kiwi-Strawberry Martini 13
Belvedere, Cointreau & fresh lemon juice
Amourous Appetizers
Three Cheese-Artichoke Dip 21
crispy Taro chips & grilled baguette
Asian Shrimp Cocktail 21
ginger- lime spicy cocktail sauce
Baked Oysters 20
creamy spinach-artichoke, bacon bites & Regianno Parmigiano
PCG Rainbow Roll half dozen 23.5
spicy lobster, cucumber, avocado, unagi-ponzu sauce, red & black tobiko
Torched Seared Albacore 19.5
crispy wonton, ponzu Asian slaw, red tobiko, avocado & micro cilantro
San Valentín Roll 23
Dungeness & crispy soft-shell crab, salmon, tobiko, avocado & Yuzu-chili ponzu
Seasonal Oysters on the Half Shell half dozen MP
strawberry-champagne mignonette & cocktail sauces
Smoked Chicken Empanadas 17
corn-avocado relish, tomatillo crema, roasted pepper sauce & cotija cheese
Kalbi Marinated Filet Spring Rolls 20
napa cabbage, carrots, cilantro & scallion-chile ponzu
Scintillating Soup & Salad
Gingered Butternut Squash 14
garnished with spiced pecan cream
Torn Escarole Salad 14.5
herb croutons, Spanish Manchego cheese & warm bacon vinaigrette
Fuji Apple Salad 14.5
golden beets, dried cherries, candied walnuts, blue cheese & apple cider vinaigrette
Luscious Entrees
Miso-Glazed Chilean Seabass 44
bamboo green rice, bok choy, sugar snap peas & coconut-citrus broth
Parmesan Crusted Halibut 34
lobster raviolis, shitake-roasted asparagus & sauvignon blanc cream sauce
Macadamia Crusted Ahi 36
Okinawa purple potato, chile-hoisin broccolini, sake butter sauce & papaya relish
Lobster Ala Diabla 38
angel hair pasta, fresh basil, garlic, cherry tomatoes, white wine & spicy tomato sauce
Cabernet Braised Short Ribs 45
butter poached lobster, celery root potato, asparagus & bearnaise sauce
Cowboy Steak 45
18oz. bone in Ribeye, twice baked potato, charred vegetables & red wine demi glaze
Chile-Rubbed Prime Filet Mignon 51
cheddar-chive mashed, asparagus, green peppercorn-brandy sauce
Grilled Pork Chop 35
sunchoke puree, butternut gnocchi, maple-Dijon roasted carrots & pinot noir demi
Decadent Desserts
Dulce de Leche Crème Brulee 12
with fresh wild berries
Key Lime Pie 13
chocolate-almond crust & Yuzu whipped cream
Bartlett Pear Crisp 13
served warm with Mascarpone gelato & crunchy pecans
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