From Our Executive Chef – John Iacobucci
Available Monday, February 10 – Saturday, February 22.
Our Valentine’s feature is an 8-ounce Filet Mignon, butter poached Alaskan king crab with asparagus, crispy fingerling potatoes and sous vide bearnaise. This is a classic combination using the finest ingredients and techniques to make this dish extraordinary. The king crab is sweet and succulent, drenched in butter and pairs perfectly with the asparagus and filet. By sous videing the bearnaise, it develops an even more silky texture than the traditional way of making it, tying the dish together. We will be offering this special feature February 10 – 22.
Valentine’s Day is a very special day for the hospitality industry. We are excited to share and be a part of making lasting memories for so many couples. It’s a day that many look forward to and reminisce about. We even decorate the restaurant to help make our guests feel extra special. I can’t imagine a better restaurant to spend your special day.
Recipe available upon request.