Scott Marks 4 p.m., Oct. 18
Valentine's Day Dinner
Four-course dinner by executive chef Fabrice Hardel. Sous vide California quail, grilled Australian BarraMundi, smoked beef tenderloin and dungeness crab, and dark chocolate and raspberry mousse. Last seating at 8:30pm. 619-557-3665.
- When: Thursday, February 14, 2013, 5 p.m. to 9 p.m.
- Cost: $89 - $109