Valentine’s Day Plan!

346
Shadehotel
When:
February 14, 2017 @ 5:00 pm – 10:00 pm America/Los Angeles Timezone
2017-02-14T17:00:00-08:00
2017-02-14T22:00:00-08:00
Where:
Shade Hotel - Manhattan Beach
1221 N Valley Dr
Manhattan Beach, CA 90266
USA
Cost:
$75 per person
Contact:
310.546.4995

Romantic Valentine’s Day Dinner

It’s not too late to figure out your Valentine’s Day plans! Treat someone special to dinner or a romantic night’s stay at Shade Manhattan Beach or the new Shade Redondo Beach. From 5:00 p.m. to 10:00 p.m. they are offering a decadent three-course, wine-paired menu priced at $75 per person that is California Coastal Cuisine at its finest.

Savory options include pan roasted duck breast and confit fingerling potatoes. Leave room for dessert… delightful options include raspberry red velvet tart with a cream cheese mousse and more. Extend the celebrations with a romantic overnight room package starting at $295.

Shade Manhattan Beach

Executive Chef Ashley Oates of Shade Manhattan Beach’s contemporary restaurant and lounge, [email protected], will offer a sumptuous three-course menu beginning with a watercress and arugula salad with toasted goat cheese and avocado with a honey hazelnut vinaigrette, served with a house-selected Chardonnay.

A choice of entrees will include a classic Beef Wellington with foie gras in an herbed butter dough with mushroom truffle duxelle; or, a crisp cauliflower steak with smoked green onion, baby potatoes and dark chocolate mole sauce, served with a Cabernet Sauvignon.

A Chili dusted bittersweet chocolate pot de crème with white chocolate semifreddo, pomegranate salsa and an almond tuiles will complete the meal, served with a choice of dessert wine or a specialty coffee.

 

Shade Redondo Beach

At Sea Level restaurant and lounge, the South Bay’s newest waterfront dining destination, Executive Chef Aaron Robbins’ three-course menu will start with a choice of warm baby rainbow carrots with Humboldt Fog cheese, candied hazel nuts and crispy pancetta with cumin-lemon scented yogurt and carrot top pesto; marinated tuna sashimi with pickled hearts of palm, nori dusted rice crackers, brûléed Japanese sweet potato and a ginger-toasted sesame dressing; or, yellow and red tomato bisque with crème fraiche hearts, blistered cherry tomatoes and “heart of fire” sorrel, served with a chef-selected chardonnay.

For the entrée, couples will have a choice of potato crusted Opakapaka served with orzo, English peas, and roasted sun chokes, with an English pea puree, sunflower seed gremolata and lobster nage; pan roasted duck breast and confit fingerling potatoes, with a persimmon relish, pickled cherries and a port wine jus; or, grilled flat iron steak with celery root, crispy prosciutto, and buttermilk crispy onions,  with petite greens, and a morel mushroom pan sauce and horse radish crème fraiche, complimented by a glass of pinot noir.

A choice of a bittersweet chocolate mousse with strawberry gelee, salted caramel and chocolate streusel; or a raspberry red velvet tart with a cream cheese mousse, toasted meringue and market raspberries, will be offered for dessert, accompanied by either a dessert wine or specialty coffee.

 

www.shadehotel.com

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