Posted on: 02.09.2016
As lovers of our craft, we inject creativity and imagination into our food and drinks daily. But, for Valentine’s Day something extra special is a must. This year, chef Jeff and the team have brought in fresh baby bonito, created two new sushi rolls, new squid and pork dishes and a Japanese inspired cupcake to make a perfect dessert. Here’s a quick look at what’s in store for you!
Baby bonito with wasabi mascarpone, heirloom tomatoes, micro basil, baby cucumbers, radish and shallot vinaigrette
Suggested Pairing: 2014 Crossbarn Chardonnay by Paul Hobbs | Sonoma Coast
Savory Roll: braised rib, asparagus, yuzu cucumber, tamago, beet cream cheese, bok choy, beet balsamic
Refreshing Roll: (pictured) yellowtail, fresh jalapeno, king crab, wakame, lemon, avocado, fried tomato, garlic vinaigrette, matcha salt
Suggested Pairing – Ken Nihonkai Tokubetsu Junmai | Shimane Prefecture
Crispy Squid with pickled pearl onion, aji nori furikake, karashi mayo
Suggested Pairing – Emperor’s Concubine | highwest double rye, ginjo sake, shiso simple, plum bitters
Suggested Pairing – 2013 Smith & Hook Cabernet Sauvignon | Central Coast
Hungry yet? Valentine’s Day is almost here, and reservations are filling up fast. Give us a call to make your reservation and give your Valentine what they deserve—Dragonfly!