*Full Dinner Menu Also Available
 

Dinner for Two—$95
 

Choose 2:

Lobster Bisque
Caesar Salad
Beet Grain Salad
 

Choose 2:

West African Style Chickpea Peanut Stew
Chickpeas, sweet potato, greens, and warm spices in a hearty tomato and peanut-based stew. Served over white rice with a side of grilled pita. V GF

Braised Lamb Shank
Slow braised lamb shank served with kale, chevre, and cranberry orzo risotto, roasted brussels sprouts, and lamb jus.

Five Spice Duck
Chinese five spice-crusted duck breast served with sweet potato puree, baby Bok choy, and blood orange marmalade.

Pan Seared Scallops
Jumbo Seared Scallops served over lobster risotto with sherry beurre blanc, and roasted brussels sprouts.

Filet Mignon Au Poivre (add $10)
8 oz angus reserve filet mignon served with Yukon gold and celery root puree, roasted carrots, and peppercorn cream sauce.
 

Dessert

Red Velvet Crème Brulé
Served with a chocolate-covered strawberry.
 

A La Carte Specials

Lobster Bisque $14

Oysters on the Half Shell $18
Six freshly shucked oysters served with Mignonette, horseradish, and fresh lemon.

Pan Seared Scallops $38
Jumbo Seared Scallops served over lobster risotto with sherry beurre blanc, and roasted brussels sprouts.

Filet Mignon Au Poivre $48
8 oz angus reserve filet mignon served with Yukon gold and celery root puree, roasted carrots, and peppercorn cream sauce.

Red Velvet Crème Brule’ $14
Served with a chocolate-covered strawberry.
 

VIP Dinner for Two: Prix Fix Valentine's Day Menu—$250

Bottle of Prosecco and charcuterie board upon arrival

Bread Service
Rosemary Baguette from Anastasia’s Artisan served with olive and balsamic vinegar.

Amuse Bouche
Pan-seared scallop with crispy pork belly and pomegranate glaze.

Salad
Roasted beets, feta cheese, candied pistachios, pickled red onions, arugula, and lemon dill vinaigrette.

Soup
Lobster Bisque

Intermezzo
Blood orange Sorbet

Entrée
Filet Mignon Au Poivre
8 oz angus reserve filet mignon served with Yukon gold and celery root puree, roasted carrots, and peppercorn cream sauce.

Dessert
Red Velvet Crème Brulé
Served with a chocolate-covered strawberry.

Chef Jessica Arends studied culinary arts and service management at Paul Smith’s College. Her career sent her to Ireland, Mexico, and Nashville, Tennessee, before bringing her back to Western New York, where she is now the Executive Chef at Cornelia at the Buffalo AKG.

Kevin Donohue has been working in food and beverage for the past 15 years; his career has taken him from Pittsburgh to Manhattan and now back to his hometown of Buffalo. With a degree in performing arts, he is passionate about combining aspects of his career in theatre with restaurant service to ensure a unique dining experience for guests. From working in dive bars to fine dining restaurants, Kevin has honed his passion for the front of house to further elevate the story of food and beverage.