We’re pairing up with David Bacco Chocolatier to create a unique Chocolate Seafood Dinner for Valentine’s Day this year! Keep reading for all of the details and make note that we’ll be offering this menu exclusively both on Monday the 13th and Tuesday the 14th (for those industry folk out there and anyone else who likes to beat the crowds!) There will be 2 seatings available each night, at 6pm and 8:30pm.
MENU
Ménage a trios
Oyster + sea urchin + pomegranate-ginger ice + espelette + white chocolate
Albacore Carpaccio
Chipotle-chocolate paint + pickled strawberries + mint pistou + lavender salt
Thresher Shark Almandine
Smoked mole + almond foam + banana puree + swordfish pancetta + basil
Romance de Chocolat
Warm 71% Bittersweet Truffle + passion fruit coulis
served with
Sea Rocket Bacon Jam Caramel + fig vinegar + 38% milk chocolate
Passionfruit Caramel + 42% milk chocolate
Vietnamese Cinnamon-Nougatine Truffle + 65% bittersweet chocolate
Fresh Orange & Wildflower Honey-infused 68% bittersweet chocolate
About David Bacco
Single Origin Cocoa Beans and “Grand-Cru” (noble grade) Couverture are the foundation for David Bacco Chocolatier. Focusing on the individual flavor “personalities” of the chocolates and combining them with the purest, freshest, all natural ingredients brings out the utmost expression of decadence. In addition, David Bacco Chocolatier uses organic and local ingredients in their chocolate whenever possible to promote sustainable agriculture both close to home and abroad, and they abide by strict standards of using Non-GMO products.
About the Chocolate
The espelette will be made with a Venezuelan 34% white chocolate.
The chipotle paint will be made with an organic Elvesia 74% bittersweet from the Dominican Republic.
For the Romance de Chocolat the first truffle will be made with Sambirano 71% bittersweet chocolate truffle from Madagascar.
The Sea Rocket BJ will be with a Hawaiian 38% milk chocolate.
The Vietnamese cinnamon truffle ganache will be made with a 65% bittersweet chocolate from the region of Sur del Lago in Venezuela.
The fresh orange and wildflower honey-infused chocolate will be made with a Madagascar 64% bittersweet chocolate, and enrobed in a 38% milk chocolate from Venezuela.
This special menu will cost $65 per person, and an optional Wine Flight will be offered for just $15 more which will include half pours of a California Sparkling Wine, White Wine, Red Wine, and Port to pair with each course. Call us today at 619-997-8043 for reservations! Again, 2 seatings will be offered each night at 6pm and 8:30pm.