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Valentines Day 2015

by jess.tuten on February 14, 2013

bb’s Valentine’s Day 2015


tonight’s cheese selection:

medjool dates, dried apricots, candied walnuts, local honeycomb and toasted baguette


a) miticana de cabra~ spain ~ soft ripened goat cheese, aged 21 days, buttery, creamy and mild

b) cherokee rose~ usa ~ raw grassfed cows milk, washed rind, soft and creamy, tangy finish

c) elberton blue ~ usa ~ cows milk, dense, fudgy, soft and creamy

d) georgia gold ~ usa ~ clothbound cheddar cheese, raw grassfed cows milk, bright citric flavors, creamy texture, buttery and malty finish


1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21


appetizers for two:


oysters on the rocks

horseradish “caviar” & blood orange mignonette

½ dozen-12.

full dozen-23.


“pastrami on rye”

pastrami seasoned snake river farms wagyu sirloin carpaccio

with capers, cornichon, chopped egg, rye croutons, & micro arugula



chicken and waffles

buttermilk fried springer mt. chicken livers with waffle bits,

maple-bacon marmalade, & baby spinach




with winter vegetable puree, fresh herbs, & red wine marrow sauce



odd couple: octopus & porkbelly

confit potato risotto, chorizo chimichurri, & watermelon radishes



oxtail raviolis

sweet potato-marscapone puree, red onion marmalade, crispy

carrot chips



soup and side salads:


cream of lobster and cauliflower soups

with torn croutons, truffle oil and beet chips



heartbreak for one

roasted & puree baby beets, goat cheese panna cotta,

twinn bridges heirloom radishes, blackberry




bb’s pho

bamboo rice, quail egg, waygu sirloin, shrimp cracker, & sweet beef




berry and chocolate salad

veggie confetti farms petite greens with fresh berries, chocolate goat cheese, honey viniagrette, & cornbread croutons







fried chicken “sushi”

buttermilk fried chicken with shrimp & grits, smokey collard greens,

and sweet yuzu glaze



wine pairing ~ chenin blanc ~ vigneau-chevreau “cuvee silex” vouvray, fr ’13 gls 1050



flat iron pork char sui

asian bbq style pork flat iron with green tea noodles, crispy garlic and bacon dashi



wine pairing ~ brut ~ francois montand “blanc de blancs” france gls 5



slow braised beef short rib

with vegatable israeli cous-cous, baby winter vegetables, and sauce verde


wine pairing ~ malbec ~ writer’s block by steel, lake county ‘11 ’ gls 850



smoked potato and vegetable cannelloni

baked cannelloni pasta stuffed with smoked chedder whipped potatoes, roasted vegetable stew and basil pistou



wine pairing ~ pinot noir ~ willamette valley, oregon ’12 gls 11



pan seared diver scallops

pan seared jumbo diver scallops, parisian gnocchi, smoked fingerling

potatoes, salsify puree & chips, & vanilla balsalmic reduction


wine pairing ~ sauvignon blanc ~ roland tissier et fils “sancerre” fr ’13’ gls 10



prosciutto wrapped halibut

red himalayan rice, saffron cream, edamame, p.e.i. mussels, &

sapelo island clams



wine pairing ~ rose ~ commanderie de la bargemone, provence ‘13 gls 950



valentines entree for two



center cut of beef tenderloin with a roasted mushroom

medley, irish-butter mashed potatoes, caramelized cipollini onions,

and a green peppercorn demiglace




wine pairing ~ bordeaux blend ~ robert mondavi “BDX” oakville ‘11’ gls 20








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