St. Valentine’s Day 2019
Amuse-Bouche
Amuse of house smoked salmon with Osetra caviar, capers and pickled onion
choice of:
Fresh beet fettucine with seared scallops, garlic, shallots, pancetta, saffron cream and chiffonade of basil
or
Ahi carpaccio crusted with mustard seeds, served with sesame slaw, wasabi tobiko caviar and soy reduction
***
choice of:
Roasted tomato bisque with herb butter Blue Crab and chive infused crème fraiche
or
Salad of baby spinach with fresh strawberries, shaved red onion, bleu cheese, toasted almonds and raspberry vinaigrette
***
choice of:
Grilled tournedo of beef with madeira mushroom sauce and petite lobster tail with wild-rice bleu cheese risotto and green beans with bacon ragout
or
Miso glazed Chilean sea bass with tobiko caviar, shiitake soy sauce, served with coconut jasmine rice and sauteed baby bok choy
or
Rosemary rubbed elk chop with Michigan cherry-balsamic glaze, butternut squash and potato gratin and braised Belgian endive
or
Pan roasted breast of pheasant with pomegranate glaze, Grand Marnier-tangerine jus, savory bread pudding and lacquered sugar snap peas
***
Sweetheart Sampler of Desserts:
Raspberry crème brulee tart, triple chocolate gateau
and dark chocolate dipped fresh strawberries
Alpen Sierra French roast coffee or selected teas
Eighty dollars per person for food only… no corkage permitted, tonight only
Chef, Oscar Herrera
Pastry Chef, Anthony Pulera
