Saturday, February 14 | Seatings 5, 6 & 7pm

 Course One 

Amuse 

Course Two 

(Select One) 

Lobster Crêpes 

Delicate crêpes filled with sweet lobster, accented with creamy Brie, Osetra caviar, 

and crème fraîche, finished with fresh micro greens 

Anti-Pasta Wedge Salad 

Crisp romaine wedge layered with fresh mozzarella, vine-ripened tomatoes, red onion, 

crispy prosciutto, and savory salami, served with a creamy Italian dressing 

Course Three 

Intermezzo 

Mango Apricot Sorbet 

Course Four 

(Select One) 

Filet Mignon 

Tender filet mignon served with buttermilk and butter chive potato purée, 

wild mushroom fricassée, haricot verts, and a rich Pinot Noir demi-glace 

Roasted Duck Duo 

Perfectly seared duck breast paired with succulent duck confit, 

accompanied by potato sarladaise, carrot vichy, and finished with an elderberry gastrique 

Honolulu Ono 

Pan-roasted ono served over an Asian rice blend of short-grain sushi, bamboo, 

and red Himalayan rice, complemented by tomato and fish consommé, 

charred asparagus, and braised leeks 

Course Five 

(Select One) 

Rosewater Creme Brulé 

Silky vanilla custard delicately infused with rosewater, crowned with a caramelized sugar crust and served with a tuxedo strawberry 

Flourless Chocolate Torte 

Decadent flourless chocolate torte with deep cocoa richness, finished with a tuxedo strawberry