[valentine’s day menu] first [choice of one] fresh virginia oysters on the half shell, champagne vinegar, lemon zest, fresh grated horseradish, sea salt. *sauvignon blanc, babich, ‘10. new zealand. toasted baguette, mango-ginger stilton, almonds, chocolate balsamic honey. *gewurztraminer, helfrich, ‘08. alsace. second [choice of one] chicken consommé, portobello mushroom ravioli, green onion. vegetable consommé, portobello mushroom ravioli, green onion. third [choice of one] bibb lettuce, sweet onion, grapefruit, fresh mint, champagne-blood orange vinaigrette. *sauvignon blanc, crossings, ‘10. new zealand. baby spinach, fresh blueberries, goat cheese, crispy leeks, lemon vinaigrette. *chardonnay, angeline, ‘10. california. main [choice of one] pan seared opah fillet, roast tomatoes, kalamata olives, lemon, champagne chive butter sauce, israeli cous-cous. *sauvignon blanc, crossings, ‘10. new zealand. grilled ribeye medallions, jumbo grilled shrimp, lobster butter, crispy leeks, mashed yukon potatoes. *cabernet sauvignon, raymond ‘sommerlier selection’, ‘09. california. sundried tomato and ricotta cheese raviolis, shiitake mushrooms, asparagus, kahlua candied walnuts, fresh basil, and garlic aioli toasted bread. *gruner veltiner, josef bauer, ‘10. austria. medium rare lamb chops, whole grain mustard and horseradish breadcrumb crust, caramelized shallot veal demi-glace, mashed yukon potatoes. *cabernet franc, pollak, ‘09. virginia. dessert [choice of one] chocolate torte, blackberry mousse, fresh raspberries, toasted almonds. *tawny port, . . . → Read More: Valentine’s Day Menu