Current Fish & Oyster’s Executive Chef Phelix is excited for a long weekend of celebrating love. His Valentine’s four-course menu is available starting at 5 p.m. on Feb. 14. The cost per person for the four-course dinner is $70 and does not include beverages, tax and gratuity. Diners choose one selection from each course.
For those who are not able to get out on Valentine’s Night, Gardner will offer dinner specials to complement his menu of the freshest seafood dishes from regional America from Friday, Feb. 10 through Monday, Feb. 13.
Gardner’s Feb. 14 four course menu offerings include first course: burrata, roasted carrot soup, crab cakes, grilled calamari, beef tartar or oysters. He offers a choice of three salads for the second course; house, kale and beet, or Caesar. Main course selections offer delectable new dishes and guest favorites: branzino, turbot and crab roulade, beef short rib, fish stew, braised cauliflower, organic salmon or roast duck breast. Dessert options include yuzu posset or chocolate peanut cremeux. Diners can add Current’s famous seafood tower and lobster tail for an additional charge.
“We are excited to celebrate Valentine’s Day with our guests,” said Gardner. “We have some delicious offerings that are new creations, including the roast duck breast and turbot and crab roulade, two of my favorites.
$70 Valentine’s Four Course Menu Served Feb. 14
One selection per course
First
Burrata late harvest tomato puree, dried olive, grilled bread
Roasted Carrot Soup coconut, pepita, honey crème fraiche
Crab Cakes arborio rice, lemon aioli, house pickles
Grilled Calamari jalapeno, scallion, lemon aioli, espelette
Beef Tartar truffled egg yolk, pickled mushrooms, potato chips
Chef Selection of Oysters 3 oysters, mignonette, cocktail sauce, fresh lemon
Second
House Salad arugula, parmesan, sunflower seed, lemon & olive oil dressing
Kale and Beet Salad pickled fennel, almond, grapefruit honey vinaigrette
Caesar Salad crisp romaine hearts, shaved parmesan, croutons, creamy garlic dressing
Entrees
Branzino whole Mediterranean sea bass, sautéed greens, marcona almond, lemon, sea salt, olive oil
Turbot & Crab Roulade citrus poached fingerlings, morels, peas, leek consomme
Beef Short Rib lobster croquettes, mushrooms, quince mostarda
Fish Stew scallop, prawns, mussels, fish, jalapeno pistou, coconut lemongrass broth, peanut, Thai basil
Braised Cauliflower hazelnut romesco, quinoa, dates, mushrooms, local greens
Caramelized Organic Salmon soy-sake marinade, charred broccolini, boniato, orange tamarind sauce
Roast Duck Breast confit braised cabbage, creamy grits, coffee jus
Add Seafood Tower  mussel shooters, poached lobster, oysters, shrimp, crab legs
For Two a.q.d; For Four a.q.d
Add Lobster Tail  a.q.d
Desserts
Yuzu Posset  rosemary fluid gel, olive oil powder, citrus tuile
Chocolate Peanut Cremeux


Reservations are required and can be made by calling 801-326-FISH (3474) or visitingwww.CurrentFishandOyster.com. 
Courtesy of Boe Marketing