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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)
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