Saturday, February 14, 5:00 pm – 9:00 pm
Chef de Cuisine Jason Winton and the culinary team at Seasons have crafted a decadent three-course menu with choices to celebrate Valentine’s Day. Featuring ingredients and presentations that will entice and delight, this dinner is meant to be shared and enjoyed with the ones you love. USD 155 per person (excluding tax and gratuity); optional wine pairings can be added for an additional USD 55 per person.
FIRST COURSE
- DUNGENESS CRAB
- Steamed Mussels, Lavender Roasted Figs, Rosemary Beurre Blanc
- ARTICHOKE & SHRIMP CONCHIGLIONI
- Riesling Oyster Cream, English Peas, Pearl Onion, Hearts of Fire
- BASIL GNUDI
- Asparagus Tips, Toasted Pistachios, Italian Salsa Verde, Candy Stripped Beets
SECOND COURSE
- MASALA SPICED SABLE FISH
- Fennel Sausage, Venus Clams, Pearl Barley, Saffron Ginger Broth
- CHILI SPICE CHICKEN & HALF LOBSTER TAIL
- Sweet Potato, Dragon Tongue Bean, Vanilla Bean Lobster Velouté
- 24 OZ BONE-IN RIBEYE
- Cinnamon Honey Butter, Braised Leek, Fingerling Potato, Port Wine Reduction
- MUSHROOM AGNOLOTTI
- Golden Thread, Trumpet Mushroom, Broccolini, Almonds, Lemon Oil
THIRD COURSE
- CHOCOLATE STRAWBERRY CHEESECAKE
- Tahitian Strawberry Skewer, Strawberry Compote, Crystalized Chocolate
- PASSIONATE HEART
- Passion Fruit Mousse, Quince Jam, Vanilla Chiffon, Fresh Raspberries