Valentine's Day Dining: Prix-Fixe Dinner at Saltaire Oyster Bar in Port Chester

At Les Barnes’ Saltaire Oyster Bar and Fish House in Port Chester, couples ordering from the weekend Valentine’s Day menu have three dishes to chose from for an entrée: scallops, salmon or Surf and Turf.

The holiday menu is available on Friday-Sunday, Feb. 12-14 and includes five courses. The regular dinner menu will also be available.

Courses to be offered by Executive Chef Bobby Will:

Love at First Sight
Ménage à Foie (blood orange preserves, hazelnut, apple)
Honeymoon Phase
Spiced carrot risotto
The Big Day — Choice of entrée:
Sea scallops Ramen (Forbidden rice noodles, bean sprouts, mushroom, Thai basil, slow cooked egg)
Olive oil poached salmon (cauliflower,raison, truffle)
Surf and Turf (petite filet and butter poached lobster tail with leek velouté, charred endive, smoky pear)
A Little Naughty — Shared dessert
Dark chocolate pave
Growing Old Together
Assorted petit fours

Rye resident Les Barnes, 59, at the age of 22 began running London Lennie’s, a seafood institution in Rego Park, Queens,NY, founded by his father Leonard, an ex-sailor, in 1959.

Chef Bobby Will, a resident of Port Chester, graduated from the Culinary Institute of America in Hyde Park, New York and before joining Saltaire, was the Executive Chef at Fathom Restaurant in Bar Harbor, Maine.

Saltaire Oyster Bar and Fish House opened in late August, 2015 in the renovated Willet House Building, built by the Westchester Grain Company in 1903. It is located at 55 Abendroth Avenue, Port Chester, NY 10573, 914-939-2425, www.saltaireoysterbar.com.