Valentine’s Day Menu


Salmon Gravlax Lollipop
Caviar, sour cream, blood orange and fennel


Tuna Tartare
Guacamole mousse, mango gelee, soy & ginger cured quail egg yolk, sweet potato chip

 Mediterranean Octopus Carpaccio
Black garlic Aioli, gremolata, charred onion, black olive “soil” 

Slow Roasted Organic Hearts of Palm  (VG)
Smoked seasonal baby vegetables, romesco puree, wild rice popcorn, basil oil

Pan Seared Scallops
Cauliflower puree, pecan-wood crispy bacon, shimeji mushrooms,
Vine roasted heritage cherry tomato

The View’s Carbonara
Linguine, slow cooked egg, jamon serrano powder, goat cheese and parmesan fonduta


Herb Crusted Colorado Lamb Loin
Loin of lamb topped with a soft herb butter crust, pan seared organic truffle polenta
caramelized onions, port wine jus 

Seared Atlantic Branzino
Served on forbidden rice with crab butter, asparagus, pine nut, lemon, saffron butter sauce

Pan Fried  Duck Breast
Baby bok choy glazed with ginger & garlic, root vegetable mash, sweet & sour tamarind sauce 

Seared Silken Tofu Scallops (VG)
Sesame stir fried vegetables, puffed rice vermicelli, Vegetarian demi-glace

“Land and Sea”
Grille beef filet, cold water lobster poached in aromatic butter  
confit garlic and shallot, charred asparagus, truffled linguini with enoki mushrooms


Chocolate Passionate Heart
Layered passion fruit and chocolate mousse, raspberry sorbet

$125 ++
Exclusions not included

Thomaz Camro
Chef De Cuisine