Upcoming Holidays
Valentines Day
Sunday February 14, 2010
Amuse Bouche
Wellfleet Oyster, Oyster Plant, Caviar
Champagne Toast : N/V Mumm Napa Brut Prestige (Napa Valley, California)
© © ©
Hamachi Sashimi and Jasmine Tea Cured Salmon
Pickled Crabapple, Walnut Butter, Horseradish Cream
Italian Fava Bean Velouté
Preserved Bergamot, Paprika Oil, Spiced Yogurt Sorbet
Salade du Porc - Cervelas de Boudin Noir, Rare Tender Hearts
Chicory with Warm Guanciale Vinagrette
Bibb Leaf Lettuce, Avocado Vinaigrette
Bay Scallops, Red Onion, and Blood Orange
Tender Mousse of Duck Liver in Cognac
Tiffany Jewels of Candied Citrus and Semillon Gelée
2006 Château Moncontour Vouvray (Loire Valley, France)
or 2008 Château Pesquié Les Terrasses Rouge (Rhône Valley, France)
© © ©
Whole Roasted Loup de Mer with Bronze Fennel and Bay
Rosefinn Potatoes, Watermelon Radish, Kalamondin and Picholine Vinaigrette
Roasted Buttercup Squash, Black Kale and Black Trumpet Stuffing
Seared Teff Polenta, Harissa and Labne
Beet and Ricotta Ravioli, Fennel and Baby Leek Stew
Des Nuages, Olive Oil Toasted Breadcrumbs
Duck Breast a la Sevillana, Provençal Olives, Macomber Turnips
With Sherry, Honey, and Bitter Orange, Crisp Confit Thigh
Red Wine and Spruce Venison Roast
House Cured Cabbage with Bacon, Chestnut Spaetzle, Sauce Grand Veneur
2007 Domaine de Pellehaut Chardonnay (Gascogne, France)
or 2006 Kinton, Syrah (Santa Barbara County, California)
© © ©
Macaron en Blush
Pineapple and Citrus Macedoine, Juniper Chantilly
Coeur a la Crème
Ricotta Cheesecake with Rose Scented Strawberry Consomme
Bellini Bombe
Layered Peach Ice Cream and Spakrling Wine Sorbet with Ladyfinger Sponge and
Diamont Cookie and Passionfruit
Pistachio Opera Cake
Pistachio and Olive Oil Cake Layered with White and Milk Chocolate Mousses
Ginger Crème Brulee
Warm Bananas Foster Tartlet, Cardamom Anglaise and Kalamandin Ice
2006 Weinlauaubenhof Kracher Cuvee Beerenauslese Burgenland (Austria)
or N/V Graham’s Six Grapes Porto (Douro)
$65 per person
optional wine pairing for an additional $30
A gratuity of 20% will be automatically added to your bill
Executive Chef Jason Bond