Valentine’s Day Dinner

Tuesday, February 14th 2012

~ 4-Course Prix Fixe per person-$75

Menu Items and Prices are subject to change

Reservations are required

Sample 4-Course Menu, $75 per person

Startes

Wianno Oysters
served on the half shell with Fuji apple mignonette

Velvety Billy Bi Soup
mussels and chervil

Sheep's Milk Ricotta with Roasted Brussels Sprouts
pumpkin seeds, aged balsamic

Smoked Hiramasa Crudo
cucumbers, pickled shiitakes, Japanese eggplant, red miso

Appetizers

Baby Carrot and Avocado Salad
harissa creme fraiche

Duck Confit Croquettes with Mixed Baby Green and Herb Salad
burnt-orange vinaigrette

Pork Meatballs and Spinach Dumplings
Thai red curry sauce

Seared Chinese Five-Spice Foie Gras
vegetable slaw, peanut sauce

Entrees

White Truffle and Red Beet Risotto
truffled pecorino

Seared Diver Scallops with Caviar
King Oyster mushroom, celery root puree, Oolong broth

Pan Broiled Arctic Char
potato pancake, grapes, olives, Saba

Pan Roasted Squab Breast and Cocoa Pappardelle Ragu
squab, artichokes, chilies, saffron sauce

Veal Pancetta and Swiss Chard Wrapped Rabbit Loin
rabbit confit, fingerling sweet potato, fig gastrique

Grilled Creekstone Farms Prime Rib Eye
rapini, potato gnocchi, Dolcetto jus

Fourth Course

Chocolate Crème Truffle Heart
Chambord crème fraîche

Vanilla Passion Fruit Cheesecake
lemon berry compote

Milk Chocolate Pecan Phyllo Pie
roasted banana ice cream

White Chocolate Strawberry Semifreddo
marcona almond brittle

Happy Valentine’s Day!

Executive Chef: Paul Pelt

Pastry Chef: Huw Griffiths