A little bit of sweetness can provide a lot of hope.
Indulge with a purpose with our gourmet strawberries from The Peabody Pastry Shop—each one a luxurious celebration of flavor and craftsmanship —perfect for gifting, celebrating, or savoring a moment of chocolate-y goodness.
For the month of February, $1 from every single chocolate-covered strawberry and $4 from each half-dozen strawberries will be donated to St. Jude Children’s Research Hospital®
Peabody Deli & Desserts
Available for pickup the entire month of February 2026
6am – 9pm
Single Strawberry $4.50
Half-Dozen Strawberry Box $24
Valentine’s Dinner at Capriccio Grill
Celebrate Valentine’s Day at Capriccio Grill, where timeless Southern hospitality sets the stage for romance. Savor a thoughtfully curated menu inspired by classic favorites, artfully reimagined with an elevated touch and paired with the restaurant’s most beloved signature dishes. Toast to love in an inviting, elegant setting made for lingering conversations, shared moments, and a sweets worth savoring together.
Valentine’s Dinner
Friday February 13 and Saturday February 14, 2026
11:00am – 10pm
*A children’s menu is available upon request for kids under age 12.
VALENTINE'S WEEKEND SPECIAL MENU
Courses & Options
Soups, Salads and Starters
BETTER THAN BUTTER BOARD | $15
House made spreads served with a selection of fine breads, including warm Soft Pretzels, Sourdough Loaf, Everything Crackers and Crisp Breadsticks.
Butter Selections, choose: 3 | $15 or 5 | $18
~ Truffle Butter
~ Roasted Red Pepper Spread,
~ Herb Goat Cheese, Garlic Parmesan Butter,
~ Smokey Honey Pecan Butter
FRIED CALAMARI | $20
Southern Comeback Sauce, Fresh Parsley
OYSTER FRITTO | $24
Lightly breaded with Farina Di Mais, flash fried and served with Southern Style Remoulade
CAPRESE | $22
Ripened Tomato, Mozzarella, Fresh Basil, Balsamic, Extra Virgin Olive Oil
MINESTRONE SOUP | $15
Seasonal Vegetables, Tender Pasta, and Delicate Herbs
CAESAR SALAD | $15
Petite Romaine, Homemade Garlic Croutons, Parmesan Cheese, Cracked Black Pepper
ITALIAN SALAD | $15
Spinach, Kalamata Olive, Ciliegine Mozzarella, Cucumber, Pickled Red Onion, Tomato, Red Wine Vinaigrette
From the Grill
All grilled items are topped with our made in house special herb butter. *Please allow extra cooking time for Medium Well and Well Done.
14 OZ RIB EYE* | $66
6 OZ FILET MIGNON* | $55
6 OZ Grilled Wagyu Filet | $110
VEAL MARSALA | $75
Grilled Veal Chop with Mushroom Marsala Sauce
Sauces
Truffle Sauce | $5.5
Lobster Mornay | $14
Mushroom Marsala Sauce | $5
Entrées
CAMPANELLE SCAMPI | $35
Sautéed Shrimp, Garlic, Broccoli, Mushroom, Tomato and Lemon
BEEF SHORT RIB* | $40
Slow Roasted, Port Wine Glaze, Gorgonzola Mashed Potatoes
VEGAN PENNE | $31
Sautéed Spinach, Mushroom, Asparagus, Heirloom Tomatoes
Plant Based Alfredo or Marinara Sauce
Sides
CREAMED SPINACH | $12
MASHED POTATOES | $12
SAUTÉED WILD MUSHROOMS | $12
STEAMED ASPARAGUS | $14
BROCCOLINI | $12
BAKED POTATO | $14
MRS. MARILYN’S SWEET POTATO CASSEROLE| $14
VALENTINE'S DAY PRIX FIXE MENU
Carefully curated by the culinary talents of
Executive Chef Andreas Kisler
Chef de Cuisine Bennie White
Executive Pastry Chef Konrad Spitzbart
Prix Fixe Menu – $85
First Course
Roasted Cauliflower Soup
Sauteed Scallop, Tear Drop Red Pepper
Second Course
ASSORTED FIELD GREEN SALAD
Arcadian Mix Lettuce with Golden Beet, Roasted Pecan, Cranberries, Barbeque Dressing
Third Course
Lamb Chop
Gnocchi With Lamb Bolognese
6 Oz Filet Mignon & Langoustine
Tri Color Potatoes, Asparagus, Herb Compound Butter
*Choice of One
Fourth Course
Strawberry Chocolate Dolce
Passion Fruit Brulee, Macaron, Toasted White Chocolate Anglaise
Valentine’s Day at Chez Philippe
An elegant, seven course dinner for two.
This Valentine’s Day – Indulge in a seven-course culinary journey, thoughtfully layered with romantic touches throughout. Begin with a refreshing welcome juice, followed by three elegant opening bites, two surprise canapés, and conclude with classic mignardes and delightful take-home treats. Carefully curated, the menu features 18 aphrodisiacs and ingredients long associated with love, passion, and fertility—designed to awaken the senses and set the stage for an unforgettable evening. For dessert, a decadent Chocolate Raspberry Petit Gateaux, handcrafted by Executive Pastry Chef Konrad Spitzbart in the Peabody Pastry Shop.
Valentine’s Day Dinner at Chez
Friday February 13 and Saturday February 14, 2026
5:00pm – 10pm
Adults – $175 | $55 per person for an optional wine pairing
VALENTINE'S DAY PRIX FIXE MENU
Carefully curated by the culinary talents of
Executive Chef Andreas Kisler
Chef de Cuisine Keith Clinton
Executive Pastry Chef Konrad Spitzbart
Welcome Juice
Ginseng, Ginger, Cherry
Opening Snacks
Raspberry Tart, Pomegranate Gel, Mint
Caviar Cornette
Smoked Salmon Roe, Saffron Custard, Onion Crème Fraiche
Pan Au Lait
Three Butters – Strawberry and Vanilla, Basil, Pink Peppercorn
~ First Course ~
Tuna
Avocado, Pomelo, Dashi
~ Second Course ~
Kohlrabi Scarpinocc
Parmesan and Black Truffle
~ Third Course ~
Black Cod
Miso, Brown Butter Buerre Blanc
Intermezzo
Mint, Tangerine
~ Fourth Course ~
New York Strip
Turnip, Jackson Road Farms Greens, Morels
Dessert
Chocolate Raspberry Petit Gateaux
Passion Fruit Curd, Crisp Meringue, Basil Anglaise
Mignardes
A Take Home Treat
Join us in Chez Philippe for an elegant, four-course New Year’s Eve dinner.
Chef Keith Clinton draws inspiration from his hometown of Memphis, Tennessee for a feast like no other at Chez Philippe. Modern American cuisine meets French presentation in four delicious courses. This feast will feature: Hamachi, Orange, Pickled Radish & Watermelon Rind, Cherry Blossom Shoyu, Chanterelle Tortellini, White Truffle, Champignon et Poulet Velouté, Beef Tenderloin, Kabocha, Sauce Chasseur Sub Wagyu A5, and Gianduja Petit Gateaux: Hazelnut, Orange Brulee, Toasted Meringue, handcrafted by Executive Pastry Chef Konrad Spitzbart in the Peabody Pastry Shop.
New Year’s Eve Dinner at Chez
Thursday, December 31, 2025
5:30pm – 10pm
Adults – $205 | $85 per person for an optional wine pairing
NEW YEAR'S EVE PRIX FIXE MENU
Carefully curated by the culinary talents of
Executive Chef Andreas Kisler
Chef de Cuisine Keith Clinton
Executive Pastry Chef Konrad Spitzbart
First Course ~
Hamachi, Orange, Pickled Radish & Watermelon Rind, Cherry Blossom Shoyu
Second Course ~
Chanterelle Tortellini, White Truffle, Champignon et Poulet Velouté
Third Course ~
Beef Tenderloin, Kabocha, Sauce Chasseur
Sub Wagyu A5
Fourth Course ~
Gianduja Petit Gateaux
Hazelnut, Orange Brulee, Toasted Meringue
