Valentine’s Day Dinner at John Ash

Executive Chef Sergio Howland has created a special four course menu inspired by the season, designed to be shared and enjoyed together.

The night begins with a Hog Island oyster with champagne jelly, green apple, cucumber, shallot mignonette, and Osetra caviar.

Guests then choose between a grilled Treviso salad with roasted pear, candied walnuts, maple banyuls vinaigrette, and Point Reyes gouda, or a warm parsnip and pear soup with hazelnuts, whipped goat cheese, crispy pancetta, and truffle honey.

For the main course, enjoy your choice of chestnut cavatelli with truffled fontina and butternut squash fondue, a fragrant seafood curry with Pacific halibut, mussels, and clams, or slow cooked Akaushi beef short rib with celeriac purée, roasted carrots, cipollini onions, and Zinfandel au jus.

Finish on a sweet note with blood orange pavlova, cara cara orange compote, vanilla bean cream, and blood orange gel.

Optional wine pairings are available.

Gluten Free & Vegan Menu Option Available