Chef Scott Curtis and Bird Café celebrate Valentine’s Day with a romantic four-course prix fixe dinner with choices in each selection in addition to an a la carte menu.

Dinner will include:

• Chef's Amuse-bouche and Champagne
• First Course: Champagne Oysters - Blue point oysters, chilled champagne grapes, champagne mignonette, Strawberry rose foam; ​Niman Ranch Croquettes - Crispy pork cheek croquette, cream corn tapioca, charred shishito; Grilled Eggplant Bruschetta - striped eggplant steaks, bruschetta, basil, reggiano​
• Second Course: Lobster Bisque - Parmesan crisp, tarragon cream; Bison Caprese-Amelia Farms tomato, burrata, olive breadcrumbs, balsamic basil oil; Strawberry Beet Salad - Golden beets, arugula, blueberry montchevre, marcona almonds, Buddha’s hand vinaigrette
• Third Course: Herb Crusted Lamb Rack - spinach, reggiano, Israeli couscous, demi mint jus; Chilean Seabass - Okinawa yam hash cake, grilled white asparagus, lemon beurre blanc; Tx Quail Cordon Bleu - Jamon, artichoke hearts, reggiano cheese, blue corn polenta; ​Niman Ranch Osso Bucco - Green lentil cassoulet, chimichurri, pan jus
• Fourth Course: Red Velvet Trifle - Vanilla Bean Cream, moonshine chocolate, strawberries, cocoa powder; Reversed Banana Muffin - Caramelized bananas, hazelnut spread, Henry's cinnamon ice cream; Bourbon Glazed Bacon Brownie - Bourbon Vanilla Bean ice cream, bourbon pecan caramel - Flambeed Table Side