Continue the romance of Valentine’s Day with this special event.

Live music by John Waynelovich

Roquefort & Pancetta
greens, chocolate candied walnuts, sourdough crostini banyuls vinaigrette

Lucien Albrecht, Crémant D’Alsace, Alsace, France
Nose of light citrus and pear with a bright acidity and flavors of apple and white flowers

Diver Scallop
parmesan risotto cake, beurre blanc, milk chocolate nibs

Domaine Fournier Père et Fils, “Les Deux Cailloux” Pouilly-Fumé, France AOP Lemon and grapefruit bouquet, mineral backbone with citrus, grass, and goose berry flavors

Duck Confit Crepes
contija, mole

Château de Pizay, Morgon, Beaujolais, France Grand Cras
Raspberry and cherry on the nose. Soft tannins with flavors of red berries, spice, and with a hint of earthiness of the finish

Cocoa & Espresso Crusted Tenderloin
crispy kale, herb chevre, raspberry reduction

Château de Lescours, Saint-Émilion, Bordeaux, France Grand Cru      
Aroma and flavors of oak, dark berries, and black currant. It has a long finish with subtle hints of cigar and leather

Chocolate Beignet
fruit preserve

32° Iced Wine, Black Birch Vineyards, Hadley, MA.
Riesling grapes with aromas of lemon and apple tart. Flavors of apricot, honeysuckle, and passion fruit.

Bar Manager Nicole Morris                    Executive Chef Charlie David
$90. Per person plus tax and gratuity. Reservations required 413-774-5587