Valentines Day, February 14th, 2019

+52.50 per person

Starters

Soup Elysee

Double Duck Consomme, root vegetables, foie gras incased in puff pastry

Beef Shortribs

Boneless beef shortribs on melted onions, creamy aged cheddar grits and a Dr. Pepper reduction

Butternut Risotto

Risotto infused with butternut juice, roasted butternut squash and seared honey cap mushrooms

Seared Tuna Carpaccio

Seared Rare Tuna in spices, tempura crunch, ginger-wasabi froth and a baby mint salad

Entrees

Wild Rockfish

Sauteed with poached oysters, baby potatoes, smoked bacon, roasted corn on creamy polenta and an oyster veloute

Diver Scallops

Roasted cauliflower, golden raisens, capers, shallots in a brown butter sauce and cauliflower puree

Venison, Duck and Quail

Trio of game sautéed with sunchokes, baby bok choy, wild rice and a truffled cherry essence

Filet of Beef

Au Poivre, potato gratin, haricot vert and a brandied blkack peppercorn sauce

 

Dessert

Chocolate Pot De Crème Gateaux

Creamy chocolate set atop moist chocolate sponge cake

With blackberry ice cream and compote

Strawberry Shortcake

Marinated strawberries in a glazed sweet shortbread bisquit topped with crème Chantilly and strawberry sorbet

Chocolate Fondue for Two

Belgian chocolate fondue served with bananas, strawberries, marshmallows, rice krispies and mango