2025 Valentine’s Day Celebration
Amuse of orange scented crispy potato nest with preserved lemon crème
fraiche, served with osetra and smoked golden trout caviars
choice of:
Housemade fresh beet fettuccine with seared scallops, garlic, shallots, tomato,
exotic mushrooms, pancetta, with vodka saffron cream, basil and pine nuts
or
Carpaccio of filet mignon with pickled red onion, shaved parmesan,
served with Lemon vinaigrette and herb crostini
choice of:
Manhattan clam chowder with nori, wonton strips and scallions
or
Salad of baby spinach with strawberries, Pt. Reyes bleu cheese,
slivered red onion, candied pecans and strawberry vinaigrette
***
Entree choice of:
Almond crusted roasted elk chop with Michigan cherry syrah
reduction glaze, Yukon gold and sweet potato mashers, buttered broccolini
or
Sesame crusted Chilean sea bass with tobiko caviar, shiitake soy-miso glaze,
bay shrimp coconut rice, matchstick veggies and braised bok choy
or
Grilled Tournedo of beef with petite lobster tail, exotic mushroom Cognac cream,
white cheddar-bacon mashers, buttered asparagus and baby carrots
or
House smoked breast and confit leg of duck with citrus scented cous-cous,
Grand Marnier jus de volaille, apricot chutney and sugar snap peas
***
Dessert – Sweetheart Sampler
Raspberry shortcake crème brulee, triple chocolate decadence, and chocolate dipped strawberries
French roast coffee or selected teas
One hundred thirty-five dollars per person for food only,
*No Corkage Permitted, tonight only
Chef, Oscar Herrera
Pastry Chef, Anthony Pulera
