VALENT IN E ’S D AY M E N U $125 p er gu est | $ 4 5 wi n e p a i r i n g p er g u es t
AM USE-BOUCHE
Lowcountry Cup Oyster Citrus crème fraiche, Osetra caviar
FI RST COURSE choice of: Chargrilled Octopus
Warm confit peruvian potato salad, golden beet, blanched lemon Ruvei, Barbera d’Alba, Piedmont, Italy 2016
Chilled Saltwater Sweet Prawns
Hearts of palm slaw, nasturtium, passionfruit Ruvei, Barbera d’Alba, Piedmont, Italy 2016
Wild Mushroom Raviolo
Porcini, melted leek cream, crispy shallot Ruvei, Barbera d’Alba, Piedmont, Italy 2016
S ECOND COURSE choice of: Citrus Salad
Mixed bibb and lolla rossa greens, pomegranate vinaigrette, blood orange, crimson radish, spiced almonds Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018
Coconut Lobster Bisque
Curried lobster salad, chive oil Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018
Burrata Salad
Baby heirloom tomatoes, brioche crouton, tomato cloud, opal basil Henri Bourgeois, Sancerre “Les Baronnes”, Loire, France, 2018 Bob Gibson, Executive Chef | Remy Funfrock, Pastry Chef *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 20% gratuity added to parties of six or more guests. Exclusive of tax and gratuity.