Culinary & Wine

Valentine's Dinner

When: Sun., Feb. 14 2010

Four-course meal prepared by Chef Francis Hogan includes local Marin miyagi oysters on the half shell with cucumber mignonette, warm winter chicory salad, masami American wagyu rib eye of beef with lobster sauce Americaine, and Brazillian Pudim Moka.

Price: $65, $20 wine pairing

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