The Lovers Menu

Pancetta, Blushing Blue Cheese, Red Onion, Tomato, Blue Cheese , Edible Flowers

Plump, chilled shrimp served with a zesty, house-made horseradish cocktail sauce for the ultimate refreshing bite.

Perfectly seared and basted in a fragrant herb garlic butter, this melt-in-your-mouth steak is a true steakhouse classic.

Buttery Yukon gold mashed potatoes infused with truffle essence, paired with vibrant, lightly sautéed broccolini for a balanced plate.

A warm, rich chocolate cake with a molten center, served with creamy vanilla bean ice cream for decadent finish.

Parmesan Crisps & Blushing Caesar Dressing – A modern twist on the classic Caesar, featuring a pink-hued dressing made with roasted beets for a Valentine’s-inspired pop of color.

Crispy prosciutto roses paired with seared lemon brown butter scallops for a perfect contrast of textures and flavors.

Filet Mignon with Herb Garlic Butter – Tender, juicy, and finished with fragrant garlic herb butter.

Creamy risotto infused with delicate lobster stock and succulent chunks of lobster tail, paired with charred asparagus.

The quintessential romantic finale, with hand-dipped strawberries and a bubbly toast.

Fresh Mozzarella, Heirloom Tomatoes & Basil – Drizzled with blood orange olive oil and cherry vinegar for a citrusy, aromatic finish.

with Garlic Aioli – Crispy, golden risotto balls packed with earthy wild mushrooms and finished with a luscious garlic aioli.

Tender, slow-cooked short ribs in a rich, tomato-based sauce served over delicate, house-made handkerchief pasta.

A balance of sweet, caramelized roasted carrots and earthy, garlicky Swiss chard.

A playful take on the Italian classic, featuring layers of espresso-soaked ladyfingers, mascarpone cream, and macerated strawberries.

A velvety, lobster-infused soup with a hint of sherry for depth and a Garlic Parmesan Crisp

Choose between baked oysters with creamy spinach & Pernod or succulent shrimp sautéed in garlic, butter, and white

Choice of Pan-Seared Halibut with Beurre Blanc or Seared Salmon with Citrus Glaze – Two stunning seafood options, both served with bright, buttery sauces.

A light, Mediterranean-inspired pairing, finished with fresh lemon zest and lemon infused olive oil.

Buttery almond crust, silky lemon curd, and fresh seasonal berries.

Red and Golden Beets roasted and tossed with goat cheese and micro arugula finished with Honey Vinaigrette

A weee weee French classic slow-braised chicken dishCoq au Vin or Duck à l’Orange in red wine or a citrus-forward duck dish.

Creamy mashed potatoes & tender, buttery French green beans.

Fresh Madagasgar Vanilla Crème Brûlée with Fresh Berries

slow-simmered with aromatics, smoked turkey,caramelized onions, and garlic. Finished with a splash of coconut cream for depth and topped with crispy cornbread croutons, adding the perfect crunchy contrast.

Crispy, cornmeal-crusted green tomatoes, fried to golden perfection and served with a spicy, creamy Cajun remoulade made with mayo, whole grain mustard, fresh lemon juice, pickles, and Creole seasoning. The tangy tomatoes and bold sauce make for a perfect Southern bite.

Southern Fried Chicken: Buttermilk-marinated free-range chicken, double-coated in a seasoned flour blend and fried to a perfect crisp. Drizzled with a warm honey glaze infused with smoked paprika and cayenne for a hint of spice. • Braised Oxtails: Fall-off-the-bone slow-braised oxtails, cooked low and slow with onions, garlic, thyme, carrots, and a rich beef broth, finished with a silky, red wine reduction for deep, bold flavor.

Smoked Gouda Mac & Cheese: A rich, creamy blend of smoked Gouda, sharp cheddar, and Parmesan,al dente elbow macaroni in a luscious, buttery béchamel sauce. Baked until golden with a crispy buttery breadcrumb topping.Roasted Sweet Potatoes: Oven-roasted sweet potatoes, tossed with maple syrup, cinnamon, sea salt, and smoked paprika, caramelized to perfection and garnished with toasted pecans.

weet, juicy peaches, slow-cooked with brown sugar, cinnamon, and vanilla, topped with a buttery, golden brown biscuit crust. Served warm with house-made coconut ice cream

Fire-roasted red bell peppers, Slow-simmered vine-ripened tomatoes and garlic & shallots. House-made cashew cream for a velvety finish

Crispy risotto balls infused with wild mushrooms. Rolled in Light panko crust for the perfect crunch. Served with a decadent truffle-infused garlic aioli

Portobello mushrooms roasted to perfection. A blend of caramelized onions, zucchini, and fresh herbs. Finished with a tangy cherry vinegar reduction

Creamy, Rosy colored whipped parsnip purée with a hint of nutmeg Oven-roasted Brussels sprouts caramelized in pure maple syrup.

Silky dark chocolate mousse made with ripe avocado. Topped with fresh raspberries & a drizzle of citrusy blood orange olive oil, and powdered sugar and rose powder.