Abacus Restaurant
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Valentine’s Dinner $125 pp
FIRST COURSE
BABY ICEBERG “WEDGE”, RED WINE POACHED PEAR, SAN MARZANO TOMATO, BACON, CHIVES, SMOKED BLUE, POLENTA CROUTON
ROASTED TOMATO BASIL SOUP, PARMESAN CRISP, SEARED SHRIMP
TOGARASHI DUSTED BIG EYE TUNA TATAKI, CASTELVETRANO OLIVES, FENNEL, MANDARINE, KUMQUAT, PURPLE FRILL LETTUCE, VANILLA VINAIGRETTE
SECOND COURSE
TANDOORI ROASTED CAULIFLOWER, JALAPENO-CILANTRO HUMMUS, FALAFEL, PINENUTS, ROASTED GARLIC LABNEH, ALEPPO PEPPER
PAN ROASTED DAY BOAT SCALLOP, FONDANT POTATO, CHARRED LEEK AIOLI, ESCABECHE VINAIGRETTE, FRIED SUNCHOKES
ANCHO HONEY GLAZED SLOW ROASTED PORK BELLY, CRISPY MAITAKE MUSHROOM, SMOKED POBLANO HARISSA, ARUGULA
INTERMEZZO
RASPBERRY-GINGER SMASH, PROSECCO
THIRD COURSE
MEDITERRANEAN SPICED BELUGA LENTILS, SUNDRIED TOMATO, POACHED VITAL FARMS EGG, WAX BEANS, PERSIAN CUCUMBER
GRILLED MISO BBQ GLAZED HAWAIIAN MAKO SHARK, MACADAMIA NUT, SNOW PEAS, BELL PEPPERS. SMOKED BONITO BROTH
PAN SEARED SCOTTISH SALMON, POACHED LOBSTER TAIL, SAFFRON-BUTTERNUT SQUASH RISOTTO, TRUFFLE AIOLI
SLOW SMOKED SHORT RIB, WHITE BEAN PUREE, SWEET & SOUR CHARRED RADICCHIO, CHIMICHURRI, GLAZED PIQUILLO PEPPERS
HICKORY GRILLED BEEF TENDERLOIN FILET, “FRENCH ONION” WHIPPERS, BABY CARROTS, ORANGE- HORSERADISH CREAM, BONE MARROW BORDELAISE
FOURTH COURSE
STRAWBERRY PANNA COTTA, ANGEL FOOD CAKE CRUMBLE, DULCE DE LECHE
SPICED PECAN PRALINE BROWNIE, SALTED CARAMEL ICE CREAM
SIDES
LOBSTER – SCALLION “SHOOTERS”, RED CHILE – COCONUT SAKE 20.
WOOD GRILLED ASPARAGUS, VERJUS 10.
GEMELLI MAC & CHEESE, FOUR CHEESE MORNAY, ROASTED LAMB LEG 12.
BRANDY SEARED SONOMA MUSHROOMS 12.
SPICY STIR FRY BRUSSELS SPROUT LEAVES 10.
TRUFFLED POMME FRITES, PARMIGIANO REGGIANO 12.
EXECUTIVE CHEF CHRIS PATRICK
EXECUTIVE SOUS CHEF CHAD BOWDEN
SOUS CHEF J. GUADALUPE HERNANDEZ
GENERAL MANAGER DENNIS J. EGERT