Valentine's Day Dinner

Join us for a sumptuous four course dinner on Thursday, February 14th to celebrate Valentine's Day. We are offering two seatings

First seating between - 5:30 PM - 6:00 PM
Second seating between - 8:30 PM - 9:00 PM

February - Wine and Food Pairing


Order a glass of these featured wines and get the accompanying small plate for free.
Limit one per customer per wine.
No substitutions please

Flirt, Red, California, 2011

Flirt Red is an alluring blend of Syrah, Tempranillo and Zinfandel with flavors of warm, juicy red plum, baked cherry spice and cherry cola layered with vanilla and butterscotch. Oak aging and a precise blend of quality Mendocino County fruit are responsible for the additional layers of complexity and rich flavor.

Pork Mole
Housemade mole, pork loin, bruinoise, tomato, lime

Flirt, White, California, 2011

Flirt White is playful and provacative, with aromas of orange blossom, honeysuckle, and pinneapple. This rich, ripe wine has flavors of red apple, key lime pie, and fresh kiwis.

Tamarind and Massamon curry, little neck clams, lime, crostini

Littleneck clams with tamarind Massaman curry broth
20-25 fresh littleneck clams
1 onion, diced
1 shallot, chopped
2 ribs celery, diced
4 cloves garlic, minced
3 oz. fresh ginger, minced
6 Roma tomato, diced
1 cup H20
¼ cup tamarind puree or dried tamarind pods
¼ cup Massaman curry paste
2 cinnamon sticks
2 T green cardamom pods
2 T mace
2 T cumin seed
1 t clove
1-2 T cayenne pepper

For Curry Broth
In saucepan, sweat onions and celery, until translucent. While sweating vegetables take all whole spices and toast in a sauté pan over medium high heat for about 2 mins tossing constantly. Once spice are toasted and cooled to room temperature grind them to a fine powder. Once vegetables are translucent, add garlic and cook until fragrant in the air. Add Massaman curry paste and cook for one minute stirring constantly. Add Roma tomatoes, and water and stir. Add ground spices and simmer for 20 minutes over medium heat. Remove from heat cool and reserve for cooking clams.

For clams
Wash and inspect clams to make sure they are tightly closed, and clams that are open or do not stay closed when squeezed should be discarded. Put sauté pan on high heat and heat for at least 30 seconds. Add a small amount of oil, followed by chopped shallot and pinch of minced garlic. Drop clams into sauté pan and immediately add ¼ white wine. Let cook for 1 minute and then add about 2 cups of the reserved broth, and cover the pan. Cook for 3-4 minutes until all clams have popped open. Remove clams and place in serving dish. Continue to reduce the broth until thick and pour over cooked clams.