Girasol's executive chef, CJ Jacobson, taps into his wild side on Valentine's Day, creating a four-course meal featuring wild ingredients like forest tea, sage, wild flowers, and elderberry. No, you will not be chomping on flowers, but experiencing the earthy ingredients more subtly: a crudo of local bass is marinated in forest tea; celery root soup is seasoned with wild sage; roasted black cod is served with black winter truffle sauce; and a chocolate "pudding" cake arrives with sweet clover ice cream. The prix-fixe dinner is only available on Valentine's Day, so make a reservation, you wild thing.
