Enjoy Five days of Valentine’s Love this February with our Three-Course prix-fixe dinner menu Friday February 10th - Tuesday February 14th.

$75 + + +

You will have the option to choose one dish from each course below.

Specially crafted cocktails and expertly chosen wine pairings will be available for an additional purchase.

Let Lupi & Iris cover your gift needs this Valentine’s Day

Your love will be delighted to see our in-house designed, floral arrangement & our delectable handmade chocolate bonbons placed at your table upon arrival. These items can be purchased when making your reservation.

First Courses Main Courses Desserts

Valentine’s Menu

Pissaladiere

A traditional southern French flatbread topped with tomato, roasted red onions, Nicoise olive tapenade, white anchovies and arugula

Pulpo a la Plancha

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo and espelette peppers

Tarte au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

Brodo di Frutti di Mare

A rich lobster broth seasoned with brandy and white wine, garnished with sea scallop, cauliflower and herbs (+5)

Roasted Red Beets

Roasted and marinated red beets with sheep’s milk feta, orange segments, citrus vinaigrette and baby greens

Insalata Mista

Baby lettuces, radicchio & Belgian endive in an herbed vinaigrette topped with hard-boiled egg, radishes and carrots

Daube de Ravioli

Provencal style braised beef filled ravioli with wine, chard and tomato

Linguine al Limone

Linguine pasta tossed with ricotta, pecorino and parmesan cheese finished with lemon, basil and black pepper

Risotto di Funghi

Carnaroli rice whipped with mushrooms and black truffles, rich chicken broth, Parmigiano and mascarpone cheeses and sauteed mushrooms (+5)

Main Courses

Dover Sole

Wood-grilled Dover sole, filleted tableside, served with sauteed mushrooms, fingerling potatoes and persillade sauce (+17)

Brodetto di Astice

An Italian seafood stew of Maine lobster, scallops, PEI mussels, and shrimp in a spicy white wine-tomato broth with sweet herbs (+17)

Branzino Barigoule

Mediterranean Sea Bass filet baked in parchment paper with braised artichokes, fingerling potatoes, basil and tomato

Swordfish

Wood-grilled swordfish steak with Romesco of roasted red peppers and almonds with cauliflower, olive oil potato and lemon

Grilled Lamb Chops

Wood-grilled chops with roasted Brussels sprouts, olive oil potatoes, Pistou herb puree, and black olive sauce

Poulet Roti

Herb marinated, roasted half chicken with olive oil potatoes, sauteed mushrooms and Brussels sprouts with prosciutto

Boeuf Braise

Red wine and tomato braised beef with polenta, sheep’s milk cheese, Swiss chard, and sauteed mushrooms

Bone-in New York Strip

Wood Fired, roasted “Manhattan Cut” New York Strip with cauliflower, mushrooms, fingerling potatoes and persillade (+12)

Por Deux:

Chateaubriand

Desserts

Raspberry Chocolate Tart

Chocolate tart shell, raspberry whipped ganache, dark chocolate filling, fresh raspberries, raspberry coulis

Olive Oil Cake

Citrus olive oil cake, passionfruit cream, lime Chantilly, coconut sorbet, lime zest

Banana Caramel Mille-Feuille

Caramelized phyllo, banana caramel, vanilla rum cream, banana rum ice cream, chocolate sauce

Tiramisu Verrine

Espresso soaked ladyfinger sponge cake, mascarpone zabaglione, Chantilly cream, cocoa powder

Sorbet Trio