THE CHAUVET - VALENTINE'S DAY DINNER MENU

FIRE FLASHED JUMBO BAY SCALLOPS WITH BRIE CREAM AND FRIED SAGE

HOG ISLAND OYSTER AND ARTICHOKE BISQUE
Plump Juicy Hog Island Oysters combined with Buttery Local Artichoke Hearts finished with a touch of Cream and Black Pig Bacon Crumbles

WATERCRESS AND BOSC PEAR SALAD WITH ROASTED PUMPKIN SEEDS TOSSED WITH AGED BALSAMIC VINAIGRETTE

SURF AND TURF OF:

POINT REYES BLEU CHEESE STUFFED PETITE FILET WITH WILD MUSHROOM DEMI GLACE

AND ROSEMARY SCENTED JUMBO GULF PRAWNS

HOUSEMADE CREAMY GARLIC MASHED POTATOES

CHOCOLATE FALLEN SOUFFLE WITH RASBERRY COULIS