Celebrate Your Love Feb. 14 at Salt & Iron

Love is in the air, as Salt & Iron prepares for Valentine's Day dinner on Tuesday, February 14. Chef de Cuisine Alex Marek has created a romantic 4-course prix fixe dinner, including optional wine pairings The cost is $85/person and the optional wine pairings are $35/person. Reservations are required.

We will be serving only this prix fixe menu on Tuesday Feb. 14 (no regular menu available).  We will offer a Chef's Tasting Menu Friday Feb. 10 through Monday Feb. 13 which will feature one item from each course of the V-day menu,

1st course

Oysters Kusshi, Shigoku, Kumamoto oysters, lemon, frozen champagne mignonette

Foie Gras Mousse filled in puff pastry, black truffle, herbed oil

Smoked Salmon & Caviar cucumber, chive crème fraiche

Endive winter citrus, Humboldt fog, candied hazelnuts, balsamic reduction

2nd Course

Charred Chantrelles paprika paste, roasted parsnips, caramelized cippolini, parsnip chips    

Scallop asparagus risotto, red pepper emulsion, micro greens

Lamb Lollipop  cauliflower puree, spicy fried chickpea, cumin scented lentils, micro mint

Crab Bisque creamy seafood broth, brandy, aromatics, Dungeness & Snow crab, herbed oil

3rd Course

Salmon  smashed potato, charred Treviso, brown butter citrus reduction

Pork Chop  7oz bone-in all natural pork chop, chimichurri, cheesy polenta, crispy shallots

Filet Mignon & Lobster 6oz filet mignon, 4oz cold water lobster tail, garlic herb butter, whipped red potatoes

Farro  shallots, gypsy peppers, asparagus, swiss chard, chevre, sunchoke chips, herbs                

4th Course

Parisian Pastry Trio rose macaroon, raspberry chocolate éclair, & strawberry chocolate mousse

Chocolate & Raspberry Tart  chocolate, raspberry

Caramel Affogato D’Ambrosia salted caramel gelato, middle fork espresso, white chocolate & chocolate straw

WINE PAIRINGS ($35/person)

Oysters: Château de la Bigotière Muscadet.  Sèrve-et-Maine Loire, France 2013

Foie Gras: Di Leonardo Pinot Grigio Friuli-Venezia, Italy 2014

Smoked Salmon: Petit Rimauresq Rosè. Côtes de Provence, France 2015

Endive: Beau Joubert "Oak Lane" Blend. Stellenbosch, South Africa 2015

Chanterelles: Bodegas Godelia Godello. Bierzo, Spain 2014

Scallops: Vignerons de Saumur Chenin Blanc. Loire Valley, France 2014

Lamb: Château de Montfaucon. Côtes du Rhône, France 2014

Bisque: Viña Mayu Pedro Ximenez. Elqui Valley, Chile 2014

Salmon: Tenuta Sant'Antonio "Scalia" Corvina. Veneto, Italy 2014

Pork Chop: Les Charmes "Cave de Lugny" Chardonnay. Macon-Burgundy, France 2014

Filet et Lobster: Bodegas Juan Gil "Abacea" Monastrell. Jumilla, Spain 2014

Farro: Terradora di Paolo Greco di Tufo. Campania, Italy 2013

Desserts: Cleto Chiarli Lambrusco Brut Rosé. Emilia-Romagna, Italy