Chef Scott Gottlich with wife and Sommelier Gina Gottlich
Treat your loved one to a special dinner this Valentine’s Day at The Second Floor Bistro – Bar at The Westin Galleria Dallas!
Whether embarking on a first date or celebrating years of unending love, diners can revel in romance with Executive Chef Scott Gottlich’s amorous creations and Sommelier Gina Gottlich’s palate-pleasing wine pairings this Valentine’s Day. Delight in dishes like shrimp bisque, George’s bank scallops, lamb loin and refreshingly sweet strawberry shortcake with Chantilly cream. Each table will be given a complimentary rose at the end of dinner. Guests are welcome to select one dish in each course.
first course
shrimp bisque
mushroom shrimp goat cheese ravioli
j.lohr “arroyo vista” chardonnay, monterey
artichoke heart salad
fennel, truffle
“poema” sparkling, cava, spain
butter lettuce salad
red wine vinaigrette, goat cheese, fresh picked herbs
90 plus sauvignon blanc, marlborough, new zealand
house-made purple yam gnocchi
bay scallop, melted leeks, blood orange
waterbrook “melange blanc” white blend, columbia valley
kobe beef pot-au-feu
anson mills grits, pearl onion, demi-glace
willamette valley vineyards “founders’ reserve” pinot noir, willamette valley
foie gras
banana brulee, sour chocolate sauce
jorge ordonez late harvest moscatel, malaga, spain
$15 supplement
second course
petite filet mignon
pomme puree, haricots verts, demi-glace, sauce bearnaise
beaulieu vineyard cabernet sauvignon, napa valley
georges bank scallops lobster sauce, braised baby leeks, brussels sprouts
santa rita “120” chardonnay, aconcagua valley, chile
garnet yam risotto
arugula, caramelized shallots, pecans, chèvre
s.a. prum “essence” rielsing, mosel-saar-ruwer, germany
lamb loin
green lentils, mache, mint creme fraiche
michael david winery “petite petit” petite sirah blend, lodi
hand-rolled herb & beet pappardelle pasta
roasted tomato, preserved meyer lemon, asparagus
le grand noir pinot noir, limoux, France
third course
–
strawberry shortcake
fresh berries, sweet biscuit, chantilly cream
michele chiarlo “nivole” moscato d’asti, italy
chocolate peanut butter bomb
raisin ice cream, balsamic-grape jam, peanut butter cookie
taylor 10 year tawny port
artisan cheese plate
shaft’s blue, poached pear, honeygar gastrique
croft “distinction” ruby port
Dinner is $55 per person and $30 for wine Pairings. Complimentary valet is given with validation at The Second Floor and free self-parking is available.
Reservations are highly recommended and can be made by calling (972) 450-2978.
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