Valentine’s Day Menu 2026 

Amuse Bouche
Smoked salmon mousse canape with smoked trout caviar
Starters
“Avocado Toast” toasted brioche, avocado purée, crabmeat salad
Sushi grade tuna with black garlic, shoyu, rice seasoning, orange Supremes, wasabi peas
“Just Poached” Royal red shrimp with drawn garlic butter
Charred venison “Carpaccio” with fennel salad, pomegranate, Alabama white BBQ sauce
Spiced rum braised pork belly with apple slaw, Marcona almonds, belly glaze

Soup / Salads
Shrimp-She crab chowder
Watercress & Endive salad with fennel, strawberries, pickled onions, farro, strawberry jam vin
Classic Caesar salad with romaine lettuce, parmesan, focaccia croutons

Entrées
Pomegranate glazed salmon with orange segments, picholine olives, herb salad
Seared diver scallops with grilled green beans, grilled grit cake, lemon caper brown butter
Lobster & shrimp Thermador with broccolini, garlic cream sauce
Braised veal shank with wilted chard, roasted tomatoes, creamy grits, veal jus
Seared beef tenderloin with green beans, onion rings, mashed potatoes, beurre rouge

Desserts
Crème brûlée with fresh berries
Gooey butter cake with passion fruit coulis
White chocolate, raspberry, & almond bread pudding
Flourless chocolate torte with brandied cherry compote
Apple-cranberry cobbler with vanilla ice cream
$125 Per Person
Excluding alcohol, tax, and gratuity

Executive Chef James Huckaby
2.14.2026