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Valentine’s Day Menu – $55 per person

1st Course (choice of)

Lobster Bisque
Shrimp and Lobster Boudin, Brandy Crème Fraiche


Pan Seared Foie Gras
Pain d’Epices, Apples 3 Ways, Maple-Black Pepper Gastrique +8


Salad du Marche
Baby Lettuces, Market Vegetables, Red Wine Vinaigrette


Coquilles St. Jacques
Seared Sea Scallops, Leeks, Wild Mushrooms, Herb Cream, Toasted Breadcrumbs


Sancerre French Onion Soup
Crouton, Gruyere, Beef Broth


Mushroom Orzo
Parmesan, Baby Kale Salad


2nd Course (choice of)

Roasted Monkfish Medallions
Facon Cassoulet, Tarbais Beans, Roasted Tomatoes, Garlic, Lardons, Leeks, Black Pepper Veal Glace


Prosciutto Wrapped Pork Tenderloin
Baby Vegetables, Semolina Cakes, Port Wine Reduction


Pan Seared Venison Loin
Charred Onions and Carrots, Sweet Potato-Goat Cheese Tart, Veal Glace


Beef Tenderloin Chateaubriand
Potato and Gruyere Galette, Roasted Mushrooms, Romesco Cauliflower, Bordelaise Sauce


Ricotta and Spinach Gnudi
Pistachio Butter, Micro Mint, Mushrooms

Desserts (choice of)

Dark Chocolate Torte, Brandied Cherry Sauce, Whipped Crème Fraiche

Strawberry Mousse, Dried Strawberries, Pickled Strawberries, Mint, Sweet Ricotta

Assorted Macarons, Madeleines and Chocolate Truffles 
Chocolate Fondue for Two


Executive Chef: Antonio Burrell