Celebrate Valentine's Day with a delicious five-course dinner paired with exquisite wines.

For questions please call - 214.953.4314. Passed hors d’oeuvres and champagne at 6:30 p.m. and Dinner at 7:00 p.m.

Menu: First course Duck fat roasted scallop, marcona almond chimi 1976 Salon Champagne Brut Blanc de blanc, Le Mesnil Sur Oger

Second course Caramelized foie gras, cherry compote, hops chocolate bread 2003 Oriel Ondine Sauternes

Entrée Harris’s ranch ribeye two ways Cocoa nib crusted eye of the ribeye and ribeye spinalis with organic shiitake salad, crispy sweet breads, bordelaise sauce Progression of 2006 Silver Oak Alexander Valley Cabernet Sauvignon, 2004 Opus One, and 1994 Chateau Montrose Bordeaux, Médoc, St. Estephe

Dessert Chocolate basil torte, pink peppercorn mousse, wild blueberry soda Comparison of 1963 Dow’s Vintage Port and 1963 Taylor Fladgate Vintage Port