Come Celebrate Valentine’s Day With Us
Amuse of pan seared sea scallop with green apple,
Fresno chile, salmon roe and cilantro oil
choice of:
Housemade saffron fettuccine with grilled prawns, roasted red pepper,
and basil cream with shallots, tomato concasse and scallions
or
Carpaccio of filet mignon with pickled red onion, shaved parmesan,
served with Lemon vinaigrette and herb crostini
choice of:
Manhattan clam chowder with snow crab stuffed wonton and chives
or
Salad of frisee and radicchio with roasted pear, bleu cheese,
dried cherries, toasted pepitas and mustard vinaigrette
***
Intermezzo of three apple sorbet
Entree choice of:
Blackened Chilean sea bass with wild rice-orzo pilaf,
topped with wakame salad with egg yolk and caviar,
served with seafood etouffee sauce and broccolini
or
Roasted elk chop with blueberry port wine glaze,
marbled sweet potato mashers, sautéed snap peas and baby carrots
or
Grilled Tournedo of beef with petite lobster tail
with shallot-herb butter, gratin potatoes, grilled asparagus and seared lemon
or
Tandoori breast of pheasant with chimichurri,
served with goat cheese bread pudding with walnuts and dried cranberries and sautéed garlic spinach
***
Dessert – Sweetheart Sampler
Raspberry shortcake crème brulee, chocolate truffles and chocolate dipped strawberries
French roast coffee or selected teas
One hundred twenty-five dollars per person for food only,
*No Corkage Permitted, tonight only
Chef, Oscar Herrera
Pastry Chef, Anthony Pulera
