New Chef Joosung Lee at The Loft presents a four-course Valentine’s menu with amuse-bouche that can optionally be paired with wines.
For amorous Valentines, the amuse is Loch Etive Steelhead Trout Tartare with kaluga caviar and garlic flowers and Cauliflower Flan with quince-tangerine marmalade and lemon thyme.
The first-course choice is Lime and Black Pepper-Marinated Local Strawberries with Rouelle Cendrée, mâche and orange-scented fennel or Roasted Parsnip Soup with citrus-poached lobster.
Entrée options are Double R Ranch Filet Mignon with caramelized rutabaga, heirloom carrots, lemon-caper dressing and black garlic butter; Pan-Roasted Catalina Island Striped Bass accompanied by smoked eggplant-tahini purée, watercress-tarragon nage; and Okinawan Sweet Potato Gnocchi with kuri squash-brown butter purée and petite pea tendrils.
The wonderful cheese course features Alpine Blossom Cows’ Milk Cheese from Austria coated with a confetti of dried Alpine flowers.
Desserts offered are Malibu Semifreddo with marshmallow and meringues, coconut and panna cotta and Chocolate Red Velvet Cake with raspberries and roses.
The Loft will also offer its customary à la carte menu as well.
Four-Course Tasting Menu is $150 per guest; $210 with wine pairings. For reservations, 949.715.6420.