Paris to Beirut
Valentine’s at Rezaz

Two Options

Valentine’s Dinner Pre Fixe
$49- per person

Make it a romantic wine dinner with wines curated by
Asheville’s Premier Sommelier Steve Pignatiello for an additional


Amuse Bouche
(Please Choose One)

Whipped Lebanese Hummus Potato Frits, White Truffle Oil

Foie Gras Stuffed Tomato Mushroom Ketchup

Fava Falafel Smoked Babaganoush, Grape & Apricot Shirazi

Lebanese Lobster & Rice Bisque Kentucky Caviar Crème

Crispy Brussel Leaves Parmesan, Black Grape, Lump Crab

(Please Choose One)

Raw Tenderloin Tartare Quail Egg, Grilled Baguette, Sauce Gribiche

Seared Scallop Niçoise English Pea Salad, Mayonnaise, Black Olive Tapenade

Grilled Octopus House Chorizo, Natua Vinaigrette, Flageolet Beans

Moujadara Wild Rice, Crispy Chickpeas, Black Lentils, Curried Potato Kibbeh

Pickled Strawberry Arugula, Three Graces Goat Cheese, Balsamic, Baharat Cashews

(Please Choose One)

Smoked Duck Breast Shwarma Spiced Cracklins, Roasted Sweet Potato Lebnah, Grilled Broccolini

Black Cod “En Papillote” English Pea, Cauliflower Puree, Tagine Spice, Fried Chickpeas, Olive Tapenade

Grilled Filet Mignon Local Oyster Mushrooms, Sweetbreads & Potato Hash, Veal Demi

New England Lobster Nantua French Gnocchi, Tomato, Shrimp Butter, Arugula, Horseradish

Corsican Cannelloni Goat Ricotta, Chestnut Flour, Tomato Sugo, Grilled Tuscan Kale, Parmesan Fonduta

Lebanese Mixed Grill (For Two) Lamb Chops, Grilled Langoustine, Filet Mignon Barg Kebob, Saffron Rice, Tzatziki


Valentine’s Wine Dinner

If you still wish to attend, please call us to be placed on a waitlist.

Featuring Steve & Gloria Pignatiello with Orsini Wines

February 14th @ 6pm
$150 per person

meet & greet

Hand Cut Pommes Frits / Whipped Lebanese Hummus / Kentucky Caviar
Gardet 2004 Vintage Champagne

1st course

Kibbeh Nayyeh / Raw Tenderloin/ Bulgur / Poached Quail Egg / Sauce Gribiche/ Grilled Baguette
Parent 2011 Pommard Epenots Premier Cru


2nd course

Grilled SC Quail Confit / Foie Gras Stuffed Tomato / Smoked Duck Shwarma /Chanterelle Ketchup
Jouard 2015 Chassagne-Montrachet Vides Bourses Premier Cru


3rd course

Black Cod / Calamari Kousa / Lobster Nantua / Hand Ground Chorizo
Lemon Arugula / Za’atar Crumble
Servin 2014 Chablis Blanchot Grand Cru


4th course

Grilled Beef Tenderloin / Cauliflower & Goat Cheese Souffle / Oyster Demi-Glace
Clerget 2015 Echezeaux Grand Cru



Croquembouche (French Wedding Cake) / Pistachio Crème / Tahini Caramel
Served Tableside
Chateau Pajzos 2000 Tokaji Aszu-Esszencia

We strive to utilize local and regional product. Please no substitutions!
Consuming raw or undercooked meat, poultry and seafood can cause food borne illness.
*May Contain Raw or Undercooked Product*