Valentine’s Day

First Course- Gnocchi w/ Mushrooms, Parmigiano-Reggiano and Fine Herbs (Four Roses Single Barrel)

Second Course- Charred Onion Salad w/ Mixed Greens, Roasted Pears, Aged Balsamic & Maytag Blue Cheese

Third Course- Tuna Crudo w/ Citrus, Extra Virgin Olive Oil, Fresno Chile and Capers (Basil Hayden)

Fourth Course- 40 Day Dry-Aged Prime Ribeye w/ Asparagus Spears and Bordelaise Sauce (Willett Pot Still Reserve)

Fifth Course- Bourbon Banana Bread Pudding w/ Candied Pecans and Ballotin Chocolate Whiskey Infused Ice Cream

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