Valentine’s Day Menu

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

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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