Celebrate love with Lupi & Iris this Valentine’s Day.

Enjoy a three-course, prix-fixe menu, starting at $80 per person, plus tax & gratuity.

Celebrate love with an expertly crafted, prix-fixe, three-course dinner. 

Nothing says “Be my Valentine” more than roses!

To further enhance your experience, you can pre-order a red rose arrangement designed by our Florist in Residence, Daria Aitken-Siegel. Your Valentine will love this unique gesture offered exclusively at Lupi & Iris.

Limited availability. All items are pre-pay and non-refundable. Floral colors may vary based on availability.

Prix Fixe Menu

First Courses

Cappesante Dorate

Seared sea scallop with cauliflower, romanesco, capers & lemon (+)

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Pulpo a la Plancha

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce,
potato & frisée lettuce salad with a citrus vinaigrette, Piquillo & espelette peppers

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Tarte au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

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Soupe aux Champignons

Creamy mushroom soup with Madeira wine, crème fraiche & Brussels sprout leaves

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Oeuf Mollet

A fried soft-boiled egg with a salad of frisée, sautéed mushrooms,
& romanesco broccoli in a sherry vinaigrette

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Le Turle de Mendatica

Potato, sheep and cow milk ricotta, and mint filled ravioli with butter, mint & parmigiano

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Cavetalli con Ragu

Small pasta shells tossed in a ragu of pork and tomato
with garlic & chili flake, chopped broccolini, pecorino

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Risotto di Zucca

Carnaroli rice whipped with winter squash, chicken brodo,
sweet herbs, amaretti cookie & Parmigiano

Main Courses

Pollo Arrosto

Herb marinated chicken, wood oven roasted, with braised escarole & beans,
sautéed mushrooms, sage, white wine sauce

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Loup de Mer

Mediterranean Sea Bass baked with braised artichokes, fennel,
basil & tomato, finished with persillade sauce

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Canard Roti

Wood oven roasted duck breast with duck fat potatoes,
swiss chard, black olive & red wine sauce

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Brasato al Barolo

Beef braised in red wine with polenta, mushrooms & lacinato kale

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Panisse

Classic southern French chickpea cake with roasted Brussels sprouts,
mushrooms & cauliflower finished with black olive puree & herb pistou

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Spaghetti all’Astice

Cold water lobster tails with spaghetti pasta tossed with cherry tomatoes,
garlic & chili, & white wine (+)

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Dover Sole

Wood-grilled Dover sole, filleted tableside, served with sauteed mushrooms,
fingerling potatoes & persillade sauce (+)

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Bone-in New York Strip

Wood Fired, char roasted “Manhattan Cut” New York strip with roasted cauliflower,
mushrooms, fingerling potatoes & persillade sauce (+)

Desserts

Olive Oil Cake

Olive oil cake, passionfruit cream, coconut-rum sorbet, chantilly cream,
mango-passion fruit coulis, coconut crumble

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Caramel Pots de Crème

Baked caramel custard with “caramelia” chocolate cremeux,
Chantilly cream & crunchy chocolate royaltine 

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Chocolat Fondant

Warm chocolate cake, pistachio ice cream, crème anglaise, toasted pistachios

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Fraisier

Strawberry mousse, white chocolate glaze, strawberry compote, vanilla sponge,
sable biscuit, white chocolate whip, candied strawberries

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 Sorbet Trio