Valentine's Day at Zealous

When: Sun., Feb. 14 2010

Chef Michael Taus offers a five-course prix fixe menu featuring ahi tuna with avocado mousse and caviar, butter-poached lobster with braised short rib and chilled vichyssoise puree, seared Wagyu, mango sorbet with herbal chai soup, and a dessert duo of red velvet cake with mignardises.

Price: $85 per person

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