Valentine’s Day Menu

Valentine’s Specials + Valentine’s 3 Course All Weekend ❤️
Friday & Saturday Dinner 
+ Sunday Brunch

Sunday & Monday Valentine’s Dinner

$125 per person | 3 course prix fixe

❤️ ❤️ ❤️

MENU PDF

Starters

(choice of)

  • lobster love dumplings
    spiced butter, rose petals
  • spank me, wa oysters
    beet and champagne tapioca, caviar
  • kale & romaine caesar
    crispy parmesan, croutons, lemon anchovy dressing
  • tuna tartare
    soy ginger, avocado, shaved vegetables, potato crisps
  • clothesline bacon
    black pepper, maple glazed
  • pretzel crab cake
    aji pepper aioli, tomato jam, rice pearls
Oysters and Caviar Valentine's Day Special

Porterhouse for 2 stacked high with huge onion rings

Mains

(choice of)

  • wild mushroom cavatelli
    short rib, wild mushrooms, fresh truffl
  • roasted branzino
    artichoke puree, ratatouille vinaigrette
  • butternut ravioli
    sage, pine nuts, parmesan, brussels sprouts
  • woodfire roasted chicken
    wild mushroom and vegetable farroto
  • rack of lamb
    goat cheese, mint and merguez lasagna
  • 40 day dry aged 32 oz porterhouse* for two
    (+25 supplement)
    truffle creamed spinach, glazed carrots. bordelaise sauce
  • 7 oz filet mignon
    whipped potatoes, brussels sprouts

* Patented Salt Aged Beef

Salt-Aging Brick Beef is a patented dry-aging process
using Himalayan pink salt by Chef David Burke
US Patent No: 7,998,517 B2

DESSERT

(choice of)

heart shaped can of cake for two
chocolate sauce, caramel anglaise, toffee crunch, vanilla ice cream and a lil’ bit of whipped cream

cheesecake lollipop tree for two
toffee crunch, cherry pistachio, chocolate tuxedo, bubblegum whipped cream

red velvet crepe layer cake for two
rose petal panna cotta strawberry gelee, tuxedo strawberry, candied rose petal

cinnamon churros
spicy chocolate sauce, roasted banana, caramel

Valentine's Day Desserts

*Menus are subject to change. For daily selections, please call the restaurant directly.

*If you have a food allergy, please speak to the chef, manager, or your server.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

HOURS
of Operation

David Burke Tavern Hours

Tuesday – Sunday 12 – 9pm

Daily Happy Hour  3;30pm –6:30pm

@DBTavern

Valentine's Day rack of lamb goat cheese, mint and merguez lasagna

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