February is a month that invites us to slow down, linger a little longer at the table, and celebrate the simple joy of sharing a beautiful meal. This month’s Chef’s Table, L’Amour à Table, is inspired by classic French flavors, a touch of indulgence, and the kind of menu that unfolds gently from light and elegant to rich and celebratory.

We begin with a refined first course of fresh Atlantic salmon tartare topped with caviar, crème fraîche, chives, and crisp croûtes — a bright, luxurious opening meant to awaken the palate. The second course follows with a warm, velvety Gulf shrimp and corn velouté finished with Champagne and citrus cream, a delicate and aromatic soup that pairs beautifully with a bright white wine.

The third course is a comforting yet elegant duck confit parmentier layered with silky potato mousseline and fresh thyme — a composed dish that bridges the menu from seafood into the richer flavors to come. Before the entrée, guests will enjoy an intermezzo designed to refresh the palate and prepare for the depth of the main course. Each intermezzo is selected from our house-made sorbets and seasonal flavors, allowing us to highlight what we have crafted in our kitchen.

The evening’s entrée is a classic Tournedos Rossini — grilled bacon-wrapped beef tenderloin topped with foie gras on croûte, finished with a rich sauce Bordelaise. This is one of the great dishes of French cuisine and a centerpiece worthy of a February celebration.

We close with a light and romantic dessert: a raspberry soufflé served with chocolate crème anglaise — warm, airy, and meant to be enjoyed slowly with the final moments of the evening.

We look forward to welcoming you to our table this February for an evening of thoughtful courses, beautiful wines, and the simple pleasure of a shared meal.

February Chef’s Table – 

L’Amour à Table

Fresh Atlantic Salmon Tartare with Caviar, Crème Fraîche, Chives & Croûtes

Gulf Shrimp & Corn Velouté with Champagne & Citrus Cream

Duck Confit Parmentier with Potato Mousseline & Fresh Thyme

Intermezzo

Tournedos Rossini-Grilled Bacon-Wrapped Beef Tenderloin topped with Foie Gras on Croûte, Sauce Bordelaise

Raspberry Soufflé with Chocolate Crème Anglaise

Bon Appétit et Amour!