Friday, February 14, 5:00 pm – 9:00 pm
Chef de Cuisine Jason Winton and the culinary team at Seasons have crafted a decadent three-course menu with choices to celebrate Valentine’s Day. Featuring ingredients and presentations that will entice and delight, this dinner is meant to be shared and enjoyed with the ones you love. USD 150 per person (excluding tax and gratuity); optional wine pairings can be added for an additional USD 55 per person.
FIRST COURSE
- ARTICHOKE HEART SOUP
- Riesling Poached Oyster, Avocado Cream, Hearts of Fire
- DUNGENESS CRAB
- Steamed Mussels, Lavender Roasted Figs, Rosemary Beurre Blanc
- BASIL GNUDI
- Asparagus Tips, Toasted Pistachios, Italian Salsa Verde, Candy Stripped Beets
SECOND COURSE
- MASALA SPICED SABLE FISH
- Fennel Sausage, Venus Clams, Pearl Barley, Saffron Ginger Broth
- CHILI SPICE CHICKEN & HALF LOBSTER TAIL
- Sweet Potato, Dragon Tongue Bean, Vanilla Bean Lobster Velouté
- 24 OZ BONE-IN RIBEYE TO SHARE
- Cinnamon Honey Butter, Braised Leek, Fingerling Potato, Port Wine Reduction
- ANGEL HAIR PASTA
- Golden Thread, Trumpet Mushroom, Broccolini, Almonds, Pomegranate Molasses
THIRD COURSE
- TWICE BAKED CHOCOLATE CAKE
- Served Warm with a Tahitian Strawberry Skewer, Tia Marie Anglaise
- VELVET HEARTS
- Chambord Mousse, Quince Jam, Vanilla Chiffon