Chef Perry Hoffman knows what he's doing in this department. These hand picked blooms bring colorful whimsy and tenderness to a succulent opakapaka filet, served over green garlic puree with a medley of braised cardoons, sunchokes, and slivered picholine olives. The dish is the second course of the Sweetheart Menu being served at étoile today in honor of the holiday. Don't miss the unfiltered Newton Chardonnay pairing with this... one of the most dynamic pairings I've had in a while.
Other heart-melting delights from the prix-fixe menu include an enticing Dungeness crab salad with Moro blood oranges, Miner lettuce, and curry pickled crones; a well-endowed Liberty Farms duck breast with wild mushrooms, shaved asparagus, duck sausage and pickled onions; luscious La Tur cheese served with heirloom beets and chervil; and a three-way of Valrhona chocolate mousses doused in vanilla marshmallow fondue.