Chef Laura has put together a delicious four course menu, showcasing local produce to celebrate Valentine’s Day. With a variety of options for each course, there is something for everyone.
After 4 p.m. on Monday Feb. 14, Only the Specialty Menu will be Available
OXTAIL STEW & HERB GNOCCHI
Root Vegetables | Shaved Pecorino | Romano Marsala Wine Sauce
TRUFFLE LOBSTER POTATO CROQUETTES
Hackleback Caviar | Beurre Blanc Sauce
BEEF TENDERLOIN TARTARE
Smoked Cured Yolk | Harissa Aioli | Watermelon Radishes | Micro Green Salad | Sourdough
GRILLED RADICCHIO ARTESIAN SALAD
Candied Pecans | Bossa | Green Dirt Farms' Cheese | Apple Cider Vinaigrette
Black Rice | Crispy Shitake Mushrooms
SMOKED SPECK WRAPPED ALASKAN HALIBUT
Creamy Goat Cheese | Roasted Tomato | Polenta | Citrus Butter Sauce | Watercress Emulsion
14 OZ DRY AGED PORK CHOP
Creamy Yuka Mashed | Balsamic | Cipollini Onions | Baby Kale
SURF & TURF BROIL
Canadian Lobster Tail | 6 oz Fillet | Roasted Corn | Andouille Sausages | Risotto | Grilled Broccolini | Shallot Butter
SLOW ROASTED SQUAB
Creamy Boursin Cheese | Acorn Squash | Arugula Endive Salad | Chicken Volute Sauce
RED VELVET CHEESECAKE
Items marked as Gluten Free have ingredients that have been verified as gluten free by our suppliers OR can omit ingredients which contain wheat gluten. While we strive to provide accurate information, ingredients do change from time to time and our kitchen is NOT gluten free. Cross contact may occur. Please help us prepare your meal to your satisfaction by stating your dietary needs when ordering. We occasionally use nuts and nut-based oils in some of our menu items. If you are allergic to nuts or any other foods, please let your server know.
*Some foods may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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