There are lots of objections to this day (too much pressure, overly-commercialised, get in a couple or get lost) but what other day of the year celebrates nothing more complicated than love? There's something to be said for setting aside a day for romance, and at Dirt Candy, we’re celebrating the day with this menu.
It’s only $145/person (including tip, but not tax) and there's a lovely beverage pairing for only an additional $55/person.
Tickets are on sale now and you can get them here!
The Menu
CUCUMBER & SEAWEED CAVIAR PIE
Is there anything more romantic and decadent than piles and piles of caviar? We start with a super flaky pie crust, then layer it with cucumber cream and crème fraiche, and then we pile on way too much caviar but also definitely just the right amount. We finish the dish with some juicy cucumber balls and a shower of lemon zest. It’s creamy and salty and indulgent in all the right ways.
ALL THE HEARTS SALAD
It's time to look into the heart of a vegetable and truly see who they are on the inside. Underneath their tough outer leaves, vegetables conceal tender hearts that are soft and sweet to eat, and, like a monster, I've made a salad out of them: celery hearts, lettuce hearts, hearts of palm, hearts of endive, and hearts of red pearl onions. Is it cruel to eat their hearts? Probably. But love hurts.
FRENCH PEARL ONION SOUP & TRUFFLED FOCACCIA
Our French pearl onion soup is a classic, traditionally-executed French onion soup, but we made it better by caramelizing pearl onions rather than regular onions because they're sweeter and more fun to eat. Some people think French onion soup is too heavy, but we serve a smaller portion in tiny bowls with plenty of melted cheese, so it's perfectly petite. It arrives alongside a piping hot, super fluffy focaccia, showered in truffles.
RED BEET SPAGHETTI WITH RAINBOW BEET PEARLS
Long red noodles, topped with salt-roasted beet petals. Think lady and the tramp slurping spaghetti together in a vegetable garden and you'll get the idea of this dish. Butter and garlic and a splash of white wine round out the flavors. It’s like a big, messy hug from your favorite person that ends with red, beet-stained lips.
SUNCHOKES & ARTICHOKES WITH SALSA VERDE
Sunchokes roasted, and roasted, and roasted until they break down, caramelize, and almost liquefy, served with crisped baby artichokes, a tangy Italian salsa verde made with Castelvetrano olives, capers, garlic, and parsley, then topped with a salad of raw sunchokes, artichokes, delicate micro-parsley, some preserved lemon, and labneh. This dish will wrap you up in its arms and take you away from everything.
DESSERT
Our pastry chef has been hard at work, but so far all we know is that it’s something in a chocolate oyster shell and do we really need to know more? Sometimes love can surprise you.
