Valentine’s Day Dinner

FIRST COURSE

• Smoky Poblano-Asiago Soup with Pico-Tortilla Relish
• Shellfish Chowder with Guajillo Chile Aioli
• Stephan's Original Southwestern Caesar Salad with Jalapeno-Polenta Croutons and Parmigiano Reggiano "Chicharron"
• Micro Arugula with Roasted Red and Yellow Beets, Candied Pecans and Spanish Picon Mousse

SECOND COURSE

• Tamarind-Glazed Diver Scallops with Horseradish-Smoked Salmon Mashers
• Tres Ceviches-Mango Cocktail with Avocado
• Fried Calamari with Broad Bean Tacu Tacu and Blood Orange Aioli
• Chestnut Tamal with Seared Foie Gras and Chilean Black Plums ($5.00 supplement)

MAIN COURSE

• Beef Tenderloin with Sweet Potato Chilaquiles and Pineapple Mole
• Pasilla-Braised Lamb Shank with Butternut Squash Polenta and Winter Greens
• Sea Bass with Fingerling-Goat Cheese Tart and Smoked Tomato-Saffron Broth
• Seared Salmon with Black Bean-Roast Banana Mash and Coconut-Serrano Sauce

DESSERT

• Global Chocolate for 2 (Tasting featuring chocolates from five countries)
• Churros with Canela and Spanish Hot Chocolate
• Pineapple-Banana French Toast with Cherimoya Ice Cream
• Chilean Cherry Rice Pudding Tart with Candied Mandarinquat Ice Cream