February 13 - 15
8 - 10 pm
Relax poolside after sunset and soak in the tropical breeze as you enjoy a curated Valentine's Menu.
Starting at $200 per guest (exclusive of tax and gratuity)
Menu
Chef’s Amuse Bouche
Appetizer:
Octopus Carpaccio | pickled fennel salad | red watercress | arugula | meyer lemon gel | dukkah
Entrée (choice of):
Braised Short Rib | parsnip-sunchoke silk | charred heirloom cauliflower | cabernet braise
Seared Sea Scallops | sweet corn gouda grits | guanciale | asparagus tips | blood orange burre blanc
Dessert (both):
Red Velvet Basque Cheesecake | strawberry dust | mascarpone whip
Chocolate Covered Strawberries