Bring your sweet to the Loft at Village Wine for an amazing six-course meal paired with wine! On Saturday February 10 at 6:30pm, we will have one seating for this amazing meal by Table for Twelve by Chef Thaddeus Bruno, paired with wines by Village Wine.
This year, there are two menu options: Surf or Turf. You must choose one for each ticket purchased at checkout. Get one of each and share with your sweetie!
This is a full dinner service and pairing. Tickets are $130 per person. Seating is very limited! Ticket fee does not include gratuity.
Single ticket purchases are allowed, you do not need to be part of a couple to be part of this amazing event! If you are buying multiple tickets for a group and want to sit together, please make a note at checkout.
Full Menu
SURF
Crab Salad (GF& DF)
Fresh lump crab, house-made mayo, dijon, red onion, spices all rolled into a shaved cucumber cigar. Drizzled with a stone fruit reduction. Cool & refreshing.
Paired w/ Jermann Pinot Grigio
Lobster Mac-N-Cheese (GF)
Gluten-free house-made Eliche pasta, fresh lobster, Jarlsberg, white cheddar, gruyere, & asiago mornay sauce all baked to creamy perfection.
Paired w/ Albert Bichot Chablis
Prosciutto Wrapped Jumbo Prawn (GF & DF)
Wild-caught Jumbo African Tiger Prawns, salty prosciutto, pan-seared in rolled butter then drizzled with a house-made balsamic reduction. Served on a bed of barefoot microgreens. The tomahawk steak of the sea, served with a bacon-wrapped date.
Paired w/ Campo Al Mare Vermentino
Bacon Wrapped U-8 Scallop (GF & DF)
A true dry scallop wrapped in locally source bacon and seared in Kerrygold butter then drizzled with a brandy brown sugar sauce. This is a 2 oz scallop that will leave you asking for more.
Paired w/ Harvey & Harriet White Blend
Curried Mussels With Garlic Toast (Leave Out The Toast For GF)
Fresh PEI Mussels. Coconut cream, onions, garlic, shallots, pear, apple & curry served over basmati rice. Comfort food at its finest.
Paired w/ Quilt Napa Valley Fumé Blanc
Strawberry Panna Cotta (GF)
Madagascar vanilla bean, cream, farm fresh eggs & a strawberry reduction make for a smooth velvety desert sure to make your eyes roll back a little.
Paired w/ Drappier Carte d’Or Champagne
TURF
Shaved Smoked Duck Salad (GF & DF)
Mesquite smoked duck breast thinly shaved over a bed of greens drizzled with a wild berry reduction. Might make you quackers!
Paired w/ Gradis'Ciutta Friulano
Korean Short Rib Over Rice (GF)
Gochujang, shallots, carrot, celery root, ginger & a splash of oyster sauce. Seared on an open flame, then sous vide for 36 hours. Served on a bed of basmati rice.
Paired w/ Portlandia Red Blend
Braised Pork Belly (GF & DF)
Locally sourced pork belly, sous vide in soy, garlic, ginger, & brown sugar for 24 hours. Finished in the oven with a slight honey & chili glaze. Served over a bed of micro radicchio.
Paired w/ Keermont Topside Syrah
Wagyu Beef Medallion (GF & DF)
The hidden gem of the Wagyu is the flat iron cut. Tied, rolled, marinated then sous vide at 128 degrees. Cut into tender medallions & seared in truffle butter then drizzled with a Wagyu demi-glace. Served with a fondant potato. This should get you mooing.
Paired w/ Louis Martini Napa Valley Cabernet
Roasted Lamb Gnocchi (GF)
House-made garlic-chive gnocchi, australian lamb shoulder carrot medley, shallots, garlic & spices slowly braised for fall off the bone deliciousness. Not baaad at all.
Paired w/ Clio Spanish Red Blend
Dark Chocolate Mousse Cake (GF Leave Off The Tuile)
Callebaut dark chocolate & milk chocolate whipped into submission with cream then set upon a house-made gluten-free dark chocolate cake & capped off with a rich chocolate ganache. This will bring a smile to your taste buds.
Paired w/ Drappier Carte d’Or Champagne