Bonne Saint Valentin- Happy Valentine’s Day!

Sunday, February 14th

French is the language of love, and Left Bank speaks it fluently! Celebrate amour with our unforgettable menus, designed to awaken your inner romantic.

We will be open for regular hours for outdoor dining, as well as pickup and delivery, serving Brunch until 3 pm, and from 3 pm-close, offering a 4 Course Prix Fixe for $75 per person, with all items also be available a la carte.

The full menus from our virtual concepts Mac’n Cheese Shop and Skewery by Meso will also be available for pickup and delivery. Don’t forget the bubbles, with our Sommelier’s selection of Champagne and Sparkling Wines, as well as cocktails, also be available for pickup and delivery.

Reserve your table online here, order online for pickup or delivery or call us today, and let us help you say je t’aime this Valentine’s Day! 

Celebrating early this year? The Valentine’s Day prix fixe will also be available for pickup and delivery only on Friday, February 12th and Saturday, February 13th, in addition to our regular menus.

View the menu here!

BRUNCH
served 12-3 pm

WARM CROISSANT BUN
berry compote 7

FRENCH TOAST
thick cut sweet batard bread, berry compote,
syrup, orange vanilla crème Chantilly 16

CROISSANT BUN SANDWICH
bacon, sunny side up egg, cheddar, tomato,
Espelette spread, arugula salad, vinaigrette 18

LEFT BANK SALMON HASH
salmon, smoked salmon, red onion, tomato,
roasted potatoes, poached egg, pimenton hollandaise 18

STEAK AND EGGS
8 oz skirt steak, green peppercorn sauce,
two sunny side up eggs, fruit, roasted potatoes 29

FRENCH OMELET
tomato, spinach, Swiss cheese, fruit, roasted potatoes 18

4 COURSE PRIX FIXE
$75 per person
served 3 pm-close
all prix fixe items also available à la carte
add wine pairings for each course for $25 per person (2 oz pours)

FIRST COURSE
CHICORY SALAD 14
apples, currants, fines herbs, goat cheese, Champagne vinaigrette
~Louis Jadot, Macon-Villages, FR 2018~

SECOND COURSE
WILD MUSHROOM SOUP 15
crème fraîche, chervil, truffle oil
~Joseph Faiveley, Bourgogne, FR 2016~

MAIN COURSE
MAINE LOBSTER TAIL THERMIDOR 55
asparagus, chives
~Chateau les Amoureuses, Magic White, 2012~
or
FILET MIGNON 59
asparagus, potato gratin, Madeira mushroom sauce 
~Chappellet, “Mountanin”, Napa-Sonoma, CA 2018~
or
TRUFFLE AND PORTOBELLO MUSHROOM RAVIOLI 39
wild mushrooms, braised Swiss chard, roasted garlic Parmesan cream sauce
~Haut-Goujon, Montagne-St.-Emilion, “La Fleur du Barril”, 2015~

DESSERT
OPERA CAKE 13
raspberry coulis
~Chateau Roumieu-Lacoste, Sauternes, 2016~