Valentine’s Day at Café Vivant

Join us for a Valentine’s celebration built around choice and indulgence—beginning with Shigoku oysters topped with Keluga caviar, the delicacy of our uni panna cotta with grilled abalone, or a wide selection of dishes designed for lingering at the table. Main course highlights include a Heritage Delaware chicken raised slowly on pasture and a Tomahawk steak for two.

Reserve here

Experience a special à la carte menu by Chef Jared Wentworth

BITES

- Shigoku oysters on the half shell (2 pieces): Keluga caviar, yuzu mignonette, toasted pink peppercorn

- Heritage egg salad: house brioche, black truffle, jamón ibérico, quail egg

- Dungeness crab fritter: fennel-caper jam, romesco

- Lobster salad cannoli: fines herbes, meyer lemon, arare

- Heritage chicken nugget: Keluga caviar, dill crème fraîche

- A5 Miyazaki and uni pie tee: charred scallion, fresno pepper

FIRSTS

- Sunchoke agnolotti: beef cheek, black truffle, hedgehog mushrooms, huckleberry

- Hamachi crudo: persimmon, avocado, radish, kabosu vinaigrette

- Uni panna cotta: grilled abalone, charred cucumber, pickled beech mushrooms

- Hokkaido scallops: rutabaga, apple, delicata squash, black trumpet mushrooms

- Shaved pear and frisée salad: endive, haricot verts, Point Reyes blue, sherry-walnut vinaigrette

MAINS

- Heirloom romanesco: beluga lentils, pickled vegetables, mint

- Bouillabaisse: petrale sole, Hokkaido scallop, tiger prawn, mussels, sauce rouille

- Root Down duck: roasted breast, confit pavé, poached pear, celery root purée, huckleberry

- Butter-poached Maine lobster: shell bean ragout, bok choy, king oyster mushroom, black truffle fondue

- Tomahawk steak for two: potato terrine, wild mushrooms, rapini, bordelaise

- Heritage Delaware chicken for two raised 125 days at Good Shepherd Poultry Ranch: lemon-thyme jus, green farm salad