Four-Course Valentine’s Dinner
Thursday, Feb. 14, 2019, 5:30 p.m. to 9:30 p.m.
Age limit: All ages
Isn’t it romantic? Gentle Pacific breezes, cozy fire pits, water features, adoring couples and warm hospitality. Executive Chef Nathan Lingle has created a dreamy menu with hard-to-decide mouthwatering options, with an optional wine pairing hand selected by the resort’s sommelier. The four-course Valentine’s Day evening starts with either a Tasting of West Coast Oysters; Skuna Bay Salmon Tartar with caviar; or Roasted Chino Farm Beets with goat cheese, prosciutto, pomegranate and radicchio accompanied by Saint-Hilaire Brut, Limoux France. Entrée temptations: Citrus Salad with fennel, California almonds, Castelvetrano olives and black Peruvian mint; Sea Urchin Spaghetti with Osetra caviar; or Crab and Saffron Risotto with whipped mascarpone served with Twomey Sauvignon Blanc, Napa/Sonoma. The Mains are served with Flanagan Pinot Noir, Sonoma Coast and Roasted 16oz Ribeye with bone marrow polenta and radish and frisée salad; Seared Liberty Duck Breast with parsnip puree, duck jus and Brussels sprouts; Scallop and Poached Lobster Tail with watercress puree and oyster mushrooms; or Roasted Nantes Carrots with French lentil salad, shaved almonds and lime mint. To top off this incredible meal is a choice among Oversized Blush Macaron, Bittersweet Valrhona Chocolate Pot a Crème or Winter Citrus Almond Tart with Chantilly cream paired with J. Lassalle Brut Rose 1er Cru. $89 per person for four courses, $40 additional with wine pairings, exclusive of tax and gratuity.
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