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Valentine’s Day Prix Fixe Dinner at The Restaurant

Saturday, February 14th | 4:00 – 9:00 pm | The Restaurant | $165


Make this Valentine’s Day an occasion to remember with an unforgettable four-course meal created by Chef Taylor Kinnebrew and The Restaurant at DeLille culinary team. Each course is expertly paired with an exceptional glass of wine from DeLille Cellars. 
 
$165 per person* | $145 per person* for DeLille Wine Club members

*Price does not include tax and gratuity. All guests attending must participate in the prix-fixe menu, as this is the only menu available for this reservation. No substitutions or Shared Plates 

Caviar & Champagne Available for Pre-Order
Osetra caviar, buckwheat blini, cultured crème fraîche, amber egg gribiche, Meyer lemon–marinated shallot, dill & chive salad, plus a 375ml bottle of Delamotte Champagne. (must be pre-ordered at time of reservation). 
$150 + tax | Serves two

Make Your Reservation

Valentine’s Day Prix Fixe Menu

Amuse Bouche First Course – select one Second Course – select one Third Course – select one Fourth Course – select one
Amuse Bouche
Amuse Bouche First Course – select one Second Course – select one Third Course – select one Fourth Course – select one

Amuse Bouche

Paris-Brest

Pâte au Choux, Thyme, Sablefish Brandade, Apple Cider, Fennel, Micro Arugula

Wine Pairing

Forget-Me-Not Rosé

First Course – select one

Tiger Shrimp

Watercress, Shallot, Mustard Seed, Winter Squash, Black Garlic

Arugula & Baby Spinach

Blood Orange, Goat Cheese, Fennel Pollen, Carrot Vinaigrette, Walnut

Spinach & Oyster Croquette

Yukon Gold Potato, Bechamel, Cornmeal, Pink Peppercorn Tartare, Chervil

Jamon Serrano

Burrata, D2 Wine, Bosc Pear, Endive, Lemon-Dijon Vinaigrette, Marcona Almond

Choice of Wine

Roussanne or D2

Second Course – select one

Lobster Bisque

Sherry Wine, Meyer Lemon, Cherry Tomato Conserva, Scallion

Ricotta Raviolo

Amber Egg, Winter Mushrooms, Parmesan Brodo, Lacinato Kale

Moules Frites

Penn Cove Mussels, Fingerling Potato, Leek, Brittany Butter, White Wine Nage, Parsley

Chioggia Beet Risotto

Bouche de Chevre, Frisee, Fennel, Pistachio

Choice of Wine

Red Willow Chardonnay or Le Dessein

Third Course – select one

Anderson Ranch Lamb Loin

Lentils du Puy, Oyster Mushroom, Port Lamb Jus, Carrot, Frisee, Fines Herbs

Stuffed Acorn Squash

Chickpea, Camargue Rice, Sage, Swiss Chard, Mutti Tomato, Tomme De Brebis

Canard au Vin

Duck Leg, Pork Belly, Butter Bean, Pearl Onion, Baby Carrot, Chestnut Mushroom, Chaleur Estate Jus

Wagyu Beef Short Rib

Pomme Duchesse, Gremolata, Sauce au Poivre, Parsnip, Brussel Sprout

Sea Scallops

Fregola Sarda, Pine Nut, Salsify, 24 Month Parmesan, Tarragon, Celeriac Soubise, Cara Cara Gastrique

Choice of Wine

Chaleur Blanc or Chaleur Estate

Fourth Course – select one

Ruby Chocolate Tartlet

Rose Sabayon, Almond Flour, Blood Orange, Cocoa Nib

Pavlova Meringue

Balsamic, Strawberry, Whipped Cream, Mint

Rose Petal Chiffon Cake

Lemon-Cardamom Curd, Honeycomb Brittle

Macaron Sandwich

Raspberry, Mascarpone, Gold Luster

Choice of Wine

Le Petit Doux or Taylor Fladgate 10 Year Tawny Port