Valentine's Day

Sunday, February 14, 2010


1er

Chef’s Surprise


2ème

Grilled Calamari & Shrimp w/a Sake Essence
Ginger & an Ocean Salad of Avocado & Daikon Radish  

Chilled Island Creek Oysters
Radish-Seaweed Salad & a Soy Vinaigrette

Butternut Squash Ravioli w/White Asparagus
Parmesan, Prosciutto, Brown Butter, Crispy Sage & Walnuts

Salad of pear, Watercress & Maytag Blue
Candied Pecans & Buttermilk Dressing

Seared Day Boat Sea Scallops
Haricots Verts, Orange, Red Onion & Yuzu Marmalade    

Chilled Maine Lobster w/Hazelnut Vinaigrette
Warm Scallop, French Green Beans & American Sturgeon Caviar


3ème

Intermezzo



Main

Norwegian Halibut Slow Roasted
Brussel Sprouts, Fennel & a Port-Pinot Noir Sauce

Arctic Char Slow Roasted
Corn, Butternut Squash & a Poblano-Cilantro Sauce

Maine Lobster Steamed w/Red Onion
        Seasonal Beets & Greens, Basil Potatoes & a Saffron-Basil Essence    

Prime Filet Mignon w/Chanterelles
Escargot, Fingerling Potatoes & Heirloom Carrots

Rack of Lamb w/Turnips
Leeks, Eggplant & a Plum-Pomegranate Mostarda    

Eggplant w/Heirloom Carrots & Haricots Verts
Corn, Purple Cauliflower, & White Asparagus

5ème

Chef’s Pastry Selections







Chef de Cuisine / Entrepreneur                                $95 Per Person
                                    Mark Grosz                                         (Excluding tax & gratuity)