Co-executive chefs Richard Triptow and Austin Carlson have put together a menu to commemorate Valentine’s weekend at both the Dallas and Fort Worth locations. The prix fixe menu will be available on Friday, Feb. 14 and served a la carte Feb. 15-16. 

The meal kicks off with an amuse-bouche—fresh dressed oysters and Perrier Jouet Grand Brut. The first course boasts a choice of five plates paired with Delaporte Sancerre, Talttinger Brut. The main course gives sweethearts the option of one of six main courses from filet mignon and lobster to rack of lamb to seared salmon, all expertly paired with Caymus Cabernet Sauvignon. There are three dessert plates to fit every taste paired with a port, wine or whiskey. There is also an option to add the caviar service.