Chef Adam Horton (formerly of Saddle Peak Lodge) serves up an “aphrodisiac-inspired” prix-fixe menu for young lovers: celery root soup with winter truffle, roasted apple salad with blue cheese or lightly poached oysters with champagne cream; butter poached Maine lobster with sunchoke, fennel and black garlic, sweet potato agnolotti with black trumpet mushrooms and winter truffle or pan roasted loup de mer; grilled chateaubriand with gruyere potatoes asparagus, olive oil-poached butterfish with Meyer lemon, 48-hour rib steak with bacon-onion jam or gnocchi with forest mushrooms, English peas and garlic greens; and banana-huckleberry bread pudding with crème glace or strawberry and lemon vacherin.

Tue., Feb. 14, 5:30 p.m., 2012

LA Weekly