VALENTINE’S DAY DINNER MENU
Saturday, February 14th, 2026
SPECIAL FOUR COURSE DINNER | 85
4 Course Wine & Bubbly Pairings | 30
Course 1
Fried Halloumi
apricot gastrique
Wine Pairing | Roederer Estate Brut
Course 2
Berry Salad
fresh black berries, field mixed greens, mascarpone, chopped almonds, raspberry lavender vinaigrette
Wine Pairing | Hess Shirtail Sauvignon Blanc
Course 3
choice of one
Red Wine Braised Short Rib
cheesy potato pierogi, horseradish crème fraiche, beef jus
Harissa Chicken
mediterranean couscous salad, tzatziki
Herb Ricotta Filled Manicotti
sun dried pesto cream sauce
Wine Pairing | Christopher Michael Blended Red Wine
or
Chemistry Cabernet Sauvignon
Course 4
Le Chocolat Framboise
chocolate cake, raspberry curd layers, vanilla buttercream
Wine Pairing | Moscato /or/ Ramos Porto Tawny
À LA CARTE MENU
SHAREABLE & SIDES
SOUP DU JOUR
cup | 7 bowl | 9
COPPER CAESAR {gf}
arugula, parmesan, garlic crouton crumb, caesar dressing
12 | 17
SOFT PRETZEL {v}
large house-made warm pretzel, cheese sauce | 12
add extra pretzel +7
BEEF BREAD ✝ {GF +3.5}
red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise,
baker’s field bread | 18
MAIN FARE
CHICKEN POT PIE
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27
BAKED MACARONI & CHEESE {v}
house-made cheese sauce, cavatappi, panko breadcrumbs | 25
add bacon +6 / add wild mushrooms +6
add grilled chicken or fried chicken +9
COPPER SMASH BURGER ✝ {gf bun +3.5}
local ground beef, cheddar, caramelized onion, copper hen sauce, brioche bun, served with fries & garlic aioli | 22
substitute falafel to make it vegetarian
HOT HONEY CHICKEN SANDWICH
fried chicken thigh, sweet & spicy honey, dill aioli, house-made dill pickles, butter lettuce, brioche bun, served with fries & garlic aioli | 19
