THE VIEW
Valentine’s Day D I N N E R & DA N C I N G
F E B R UA RY 1 1 , 2 0 2 3 , 6 : 0 0 – 1 1 : 0 0 P. M . 125 per person
RECEPTION ACTION STATIONS served with champagne
FRIED LOBSTER CORNBREAD W H I T E R E M O U L A D E ESCARGOT EN PHYLLO H E R B SA I N T C R E A M TUNA TATAKI DF WO N TO N C R I S P, AVO C A D O BEEF TARTAR DF B R I O C H E C R O ST I N I Dinner served with Côté Mas Syrah – Grenache & Côté Mas Sauvignon Blanc – Vermentino
1ST
DUCK CONFIT SALAD GF B A B Y M I X E D G R EENS, TOASTED WA L N U T S, M U STA R D C A N E V I N A I G R E T T E
2ND
ROASTED CARROT & GINGER SOUP GF, VG G OAT CHEESE ESPU M A , CRISPY CHICK P EAS
3RD
PAN SEARED FILET & NOLA STYLE BBQ SHRIMP F R I E D E G G P L A N T M E DA L L I O N , J U M B O L U M P C R A B M E AT
4TH
STRAWBERRY INSPIRATION CRÉ M EUX AND BAHIBE CRÉ M EUX TART N ST R AW B E R RY CO N F I T, VA N I L L A W H I P P E D G A N AC H E , A L M O N D C R O Q U A N T, S E RV E D W I T H OAT M I L K A N D H O N E Y I C E C R E A M
*Plus 26% service charge + tax. Member discount does not apply. GF Indicates items that are carefully prepared to be gluten-free but may still contain trace amounts. VG Indicates items that are vegan. N Indicates items that contain nuts. There will be a 20% auto-gratuity for parties of 8 or more.*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.