Excitement is in the air this Valentine's Day at Jasoh!, and the season of love is not the only cause. New chef Kyle Lore is creating an elaborate and top-notch Valentine's Day menu. Lore has acted as Executive Chef in many fine dining establishments prior to Jasoh!, and he has prepared gourmet food all over the world, including Antarctica. It's safe to say he knows his business, so don't wait to book a table.

Here's a look at the menu for Feb. 14, 2013:

Amuse bouche
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig, Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger with Spicy Poached Shrimp, Crème Fraîche, and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins, with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Tuna Sashimi Tartare, Citrus Segments, Daikon & Jicama Salad, Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
Surf and Turf: Petite Prime Sirloin, Wood Oven Roasted Medium & Maine Lobster “a L’Americaine” Vol-au-vent with Wild Mushrooms, Tomatoes, Brandy Cream and Parsnip & Celery Root Purée
or
Bird: Chicken “Tangine” with Preserved Lemon, Dried Apricots, and Roasted Red Bliss

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic.

Vegetarian menu

Amuse bouche 
Cucumber Gelée, Tomato Crisp, Burrata, Turkish Fig, Fig Balsamic, and Extra Virgin Olive Oil

Soup
Carrot, Cardamom, and Ginger with Crème Fraîche, and Harissa Oil

Salad
Spring Hearts of Romaine bound in Rice Skins, with Crispy Root Vegetables and Creamy Red Miso Dressing

Fish Course
Avocado, Citrus Segments, Daikon & Jicama Salad, Horseradish Emulsion, and Blackberry Ginger Balsamic Reduction

Entrée
Pan fried Seitan with Miso Mushroom Sauce, Winter Root Vegetables, and the Parsnip Celery Root Puree

Dessert
Amano Chocolate and Hazelnut Cremeux Recette Cake with Belgian Chocolate Ganache, Raspberries, and Raspberry Balsamic. 

The dinner is $75 per person and reservations are required before Feb. 13. A credit card is required for reservation, and $10 will be charged for a no-show. Call 801-399-0088 or email jasohrestaurant@yahoo.com.